Grilled Peaches With Silken Tofu, Thai Basil & Lime Leaf Gremolata
Photography: KRISTIN PERERS
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Grilled Peaches With Silken Tofu, Thai Basil & Lime Leaf Gremolata

Photography: KRISTIN PERERS

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Serves
2
Total Time
30 Minutes
Ingredients
300-350g block of silken soft tofu
1 tbsp of cold-pressed rapeseed oil, plus extra for drizzling
6 peaches, stoned and cut into wedges
Sea salt
1 long red chilli, sliced thinly on the diagonal, to serve
FOR THE THAI BASIL & LIME LEAF GREMOLATA
Small bunch of coriander, including stalks, roughly chopped
Bunch of Thai basil, leaves torn
8 lime leaves, stalks removed, leaves roughly chopped
1 bird’s eye chilli, roughly chopped
Grated zest & juice of 1 lime
1 tbsp of light soy sauce
1 tsp of soft brown sugar
60ml of cold-pressed rapeseed oil
Method
Step 1

Begin by making the tofu cream. Pat away the excess liquid from the tofu using kitchen paper. Break it up and place it in a food processor with the rapeseed oil and some sea salt and blend till smooth. Empty into a bowl and set aside.

Step 2

Clean out the food processor and use it to make the gremolata by simply whizzing together all the ingredients until you have a thick dressing.

Step 3

Heat a griddle pan over high heat. Drizzle the peaches with a little oil then grill them cut side down in the griddle pan, turning them after 30 seconds or until they have char marks.

Step 4

To serve the salad, spoon the tofu cream over a plate then lay over the griddled peaches. Drizzle over the gremolata and finally scatter over the red chilli. Serve immediately.

Comfort and Joy by Ravinder Bhogal, published 25 May 2023 by Bloomsbury Publishing, £22.39 (was £26.00, hardback)

Photography © Kristin Perers

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