Tofu with Ginger, Chilli and Basil
Ingredients:
1½ tbsp shoyu sauce (or soy sauce)
1 cloves of garlic, crushed
1 packet of Dragonfly tofu (either natural or smoked ) cut into ½” cubes
1 tsp olive oil
1 whole fresh red chilli finely chopped, (take seeds out if you do not like it hot)
1 tbsp fresh ginger, grated
½ red pepper de-seeded, cut into fine strips
¼ cup onions chopped
½ cup green beans, ends trimmed, cut in half
1 tbsp teriyaki sauce
2 tbsp water
1/4 cup fresh basil, chopped
Method:
- Preheat oven to 220C.
- Press tofu and cut into cubes of roughly 3/4 – 1” square
- Drop the tofu into the shoyu sauce. Place on a no stick baking tray (or line tray with baking paper) spray with oil and bake for about 10-15 minutes until golden brown
- Remove from oven and leave to one side
- In a frying pain heat oil and add onion, garlic, ginger and chilli cook for one minute
- Add pepper and beans and cook for a further 5 minutes
- Add teriyaki sauce, water and basil and the tofu.
- Cook till hot
- Decorate with rocket leaves and serve with noodles or rice
