Copyright John Paul Urizar
www.johnpaulurizar.com.au
In developing, testing and tasting the recipes for this week, what amazed me most was my fellow testers. Those doubting "tofu" Thomas's, who liked this recipe the best of all. Its that blank canvas again - tofu tastes like nothing, yet treated accordingly can be transformed to something amazing.
Cut the tofu into cubes approx 3 cm across. Place in a pan of water and bring to the boil. When the tofu pieces lift to the top of the boiling water remove them from the pan, and blot dry with kitchen paper.
Combine the marinade ingredients with the tofu cubes and refrigerate for 20 minutes.
Heat 1 tbs sesame oil in a wok to hot and but not smoking. Add the tofu and garlic and stir fry for 2 minutes tossing continuously to prevent sticking. Remove from the heat and set aside on paper towel to drain. Wipe the wok clean and add the remaining sesame oil, add the onion and garlic and stir fry for 2 minutes before adding the snow peas, shallot, chilli, fish sauce, tamari and rice syrup. Stir fry for 3 minutes, Toss through the tofu, garlic and basil and serve immediately.
Note : Kudzu is an edible root from Japan and used mainly to thicken sauces. The Japanese also use it for medicinal purposes as it is alkaline and said to help to settle the stomach and intestines. It is white and comes in dry chunks and looks a little like chalk. It is an excellent gluten free thickener.
Makes 4 servings
| Prep Time: | 30 mins |
| Cooking Time: | 10 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1081 kj |
| Calories | 258 kcal |
| Fat | 18.6 g |
| Saturated Fat | 2.7 g |
| Total Carbohydrate | 11.9 g |
| Total Protein | 13.5 g |
| Fibre | 4.1 g |
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