Food Maths: Cauldron Organic Marinated Tofu

HERO INGREDIENT: Cauldron Organic Marinated Tofu

THIS WEEK’S SUPERMARKET: Waitrose

METHOD

1. In a large non-stick casserole pot or pan, heat a little oil and pan fry the tofu pieces until they’re golden. 

2. Then, add the garlic cloves. Sizzle, and top up with 1 tbsp of soy sauce (and 1-2 tbsp of fish sauce if you have some in the cupboard). 

3. In a jar, mix 450ml of boiled water with the pho paste in the kit. 

4. Pour into the pot. Bring to simmer, stir and taste. Adjust seasoning to your taste: you could add a tad more fish sauce or soy sauce. 

5. Mix in the noodles and simmer for 3-4 minutes, before adding the bean sprouts. 

6. Taste and season if you wish. Serve, and top with cashew nuts, chilli, plenty of fresh coriander, and a squeeze of lime.

METHOD

1. Slice the tofu into 1cm chunks. In a pan, sauté them.  

2. Pour the pre-prepared chickpeas, spinach and quinoa in a bowl. Add the caramelised tofu.  

3. Whiz up the salsa verde ingredients in a blender with olive oil and some salt and pepper. 

4. Drizzle over the grains and tofu.

METHOD

1. If you have large brassicas, chop them into small florets. 

2. In a pan of simmering water, par boil the florets for a few minutes. Drain, dry. 

3. Now, heat some oil in frying pan and toss them in. Cook and char for a few minutes. Season. 

4. Slice the tofu squares to 1cm wide slices. 

5. Push the other ingredients to the side and tumble the tofu into the pan. Crisp up on each side until golden. Sprinkle in the sesame seeds. 

6. To finish add the stir fry rice, spring onions and the stir fry sauce ingredients.