Ingredients
For the tofu
the juice of half a lemon
3 tablespoons shoyu
2 tablespoons apple vinegar
half a teaspoon powdered ginger
the juice of about 6 cm fresh ginger root, peeled and grated
50 ml sesame oil
1 tablespoon toasted sesame oil
2 tablespoons maple syrup
200-250 g organic, firm tofu, cut into cubes
For the peppers
2 cm fresh ginger root, peeled and julienned
1 garlic clove, peeled and cut into halves
3 tablespoons apple vinegar
the juice of half a lemon
4 tablespoons rice malt syrup
a few pinches of Szechuan pepper
a few pinches of whole sea salt
half a red pepper, cleaned and blanched in boiling water then rinsed under cold running water and peeled
half a yellow pepper, cleaned and blanched in boiling water then rinsed under cold running water and peeled
To complete
black sesame seeds, to taste
Makes 2 servings.
Directions
In a bowl or jar mix the lemon juice, shoyu, apple vinegar, ginger powder and ginger juice, sesame oil and toasted sesame oil and maple syrup. Place the tofu cubes in a bowl, pour the marinade over, cover and refrigerate for at least 6 hours, tossing occasionally. The longer the marinade time, the tastier the tofu. In a glass jar, combine the ginger, garlic, apple vinegar, lemon juice, rice malt syrup and salt. Cut the peppers into strips and place them in the jar. Secure with the lid and refrigerate for at least 5-6 hours. Remove the peppers from the fridge around half an hour before serving. Once the tofu has marinated, heat some marinade in a wok or large heavy-bottomed frying pan and cook the tofu over medium heat until golden on all sides. Serve the tofu and the peppers with some of the left-over tofu marinade and the sesame seeds.
Thoughts, tips, ideas
The pepper marinade can be reused at least once to marinate other peppers or different vegetables such as cucumbers, carrots, radishes, zucchini -which will all pick up a peppery flavour.
Posted in: beans and legumes,condiments,cooked,gluten-free,lunch-box,savoury,soy,summer,tofu,vegetables
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