Hoisin Tofu and Almonds
Preparation time: 30mins //Ā Serves 4
- 300g (10 ½ oz) firm tofu
- 1½ cups no-animal content āchickenā stock or vegetable stock
- 1 red capsicum (bell pepper), sliced
- 1 green capsicum (bell pepper), sliced
- 425g (15 oz) canned baby corn
- 5 shallots (spring onions), sliced
- 150g (5 ¼ oz) button mushrooms, sliced
- 1 garlic clove, diced
- 70g (2 ½ oz) whole blanched almonds
for the sauce
- 1 tbs cornflour (cornstarch)
- 1 tbs soy sauce
- 1 tbs hoisin sauce
for the batter
- 1Ā free-range egg, white only (omit if vegan)
- 1 tsp salt
- 1 tbs cornflour (cornstarch)
- 1 tbs hoisin sauce
Shred the tofu into chunks and soak in the stock for at least 30 minutes. Strain, reserving stock, and drain well on absorbent paper.
To make the sauce; blend the cornflour with the reserved stock, hoisin and soy sauce in a medium pot. Bring the sauce to the boil, stirring, until it turns dark in colour and has thickened; about 4-5 minutes. Remove from heat and set aside.
To make the batter lightly whisk the egg white; mix in the cornflour, salt and hoisin sauce to form a light batter.
Toss the drained tofu in the batter to coat well.
In a large fry pan add a small amount of oil and toast the almonds in the pan over a medium heat; tossing the pan until golden on both sides. Remove from the pan and drain on absorbent paper.
In the same fry pan add a little more oil and fry the tofu in batches until crisp and golden; about 3-4 minutes. Remove from pan and drain on absorbent paper.
Heat a little more oil in the same pan and add the vegetables; fry for 4-5 minutes until mushrooms are tender and the vegetables still crisp.
Add the tofu and toss until heated through. Add the sauce and combine well; add the almonds and stir through.
Serve immediately with plenty of steamed rice this is a wonderful meal for entertaining or as a great family dinner.