The Hungry Student Vegan Cookbook (The Hungry Cookbooks) by Spruce

Author:Spruce [Spruce]
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-07-04T23:00:00+00:00

GINGER & TOFU

Sweet & Sour

Serves 4

Prep time 15 minutes

Cooking time 30–40 minutes

3 tablespoons tamarind purée or 2 tablespoons lime juice

sunflower oil, for deep-frying

300 g (10 oz) fresh root ginger, finely shredded

500 g (1 lb 2 oz) firm tofu, drained, cut into 1 cm (½ inch) cubes

2 garlic cloves, finely chopped

40 g (1½ oz) coconut, palm or brown sugar

2 tablespoons light soy sauce

2 tablespoons vegetable stock or water

1 Make the tamarind purée, if using. Soak 50 g (2 oz) dried tamarind pulp (about 2 tablespoons) in 200 ml (7 fl oz) boiling water for 4–5 minutes. Mash with a spoon or fork to help it dissolve. Then strain the thick liquid into a small bowl and reserve the fibres in another bowl (use these if you need to strain the liquid again).

2 Heat 5 cm (2 inches) of oil in a wok over a medium heat. Deep-fry the ginger without stirring for 6–8 minutes. Remove the ginger with a slotted spoon, then drain on kitchen paper.

3 Lower the tofu into the oil, in batches, and deep-fry for 5–6 minutes until lightly browned and soft inside. Drain on kitchen paper.

4 Remove most of the oil, leaving 1½ tablespoons in the wok. Stir-fry the garlic over a medium heat for 1–2 minutes, or until lightly browned. Add the sugar, soy sauce, stock or water and tamarind purée or lime juice and stir over a low heat until slightly thickened. Taste and adjust the seasoning. Add the tofu and most of the crispy ginger and mix together.

5 Spoon into 4 warm serving bowls and garnish with the remainder of the crispy ginger.

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