Veg Boxes
choose your fav
Braised Tofu with Fennel, Wombok, Egg, Brown Rice and Peanuts
150ml extra virgin olive oil
1 thick lemongrass root, bruised
400g medium tofu, cut into 2cm dice
1 white onion, sliced in half moons
½ fennel bulb, halved and finely sliced
2 thumbs of ginger, peeled and finely diced
4 small carrots, finely sliced
1 tbsp fennel seeds
1 tbsp curry powder
1½ litres vegetable stock or water
3 tsp bonito powder (or vegetable stock powder)
3 tbsp mirin
1 tbsp Japanese soy sauce (shoyu)
3 garlic cloves, thinly sliced
1 green chilli, cut in three on an angle
½ small wombok, cut 4cm thick across
3 large silverbeet leaves, stripped from stems and finely sliced
2 tbsp oyster sauce (or mushroom-based “oyster” sauce)
cooked brown rice, to serve
4 eggs, boiled for 10 minutes, peeled and quartered
3½ tbsp toasted, salted peanuts, chopped
½ bunch of coriander, leaves and fine stems finely chopped
chilli oil, to serve (optional)
Heat a wide-based saucepan over high heat until hot. Add 100ml of oil, then the lemongrass and tofu and fry for 5 minutes. Remove the tofu, leaving the lemongrass and oil behind, then add the onion, sliced fennel and ginger and cook for 3 minutes. Add the carrot and cook for 3 minutes. Add the fennel seeds and curry powder, stir briefly until fragrant, then add the stock. Return the tofu and add the bonito, mirin and soy. Bring to a gentle simmer and cook for 15 minutes.
Meanwhile, heat a large frying pan over high heat until hot, then add the remaining oil. Add the garlic and chilli and fry for 4 minutes to colour deeply, but not burn. Add the wombok and stir-fry for 2 minutes to soften, then add the silverbeet and stir to wilt for 2 minutes. Add the oyster sauce, stir through for 2 minutes, then turn off; the vegetables will cook a little more in the residual heat.
Share the rice between four bowls, then spoon over the tofu and top with the garlicky greens. Nestle in the egg quarters and sprinkle over the nuts and coriander. I also like to spoon over some chilli oil to finish.
from: www.brisbanetimes.com.au
1 thick lemongrass root, bruised
400g medium tofu, cut into 2cm dice
1 white onion, sliced in half moons
½ fennel bulb, halved and finely sliced
2 thumbs of ginger, peeled and finely diced
4 small carrots, finely sliced
1 tbsp fennel seeds
1 tbsp curry powder
1½ litres vegetable stock or water
3 tsp bonito powder (or vegetable stock powder)
3 tbsp mirin
1 tbsp Japanese soy sauce (shoyu)
3 garlic cloves, thinly sliced
1 green chilli, cut in three on an angle
½ small wombok, cut 4cm thick across
3 large silverbeet leaves, stripped from stems and finely sliced
2 tbsp oyster sauce (or mushroom-based “oyster” sauce)
cooked brown rice, to serve
4 eggs, boiled for 10 minutes, peeled and quartered
3½ tbsp toasted, salted peanuts, chopped
½ bunch of coriander, leaves and fine stems finely chopped
chilli oil, to serve (optional)
Heat a wide-based saucepan over high heat until hot. Add 100ml of oil, then the lemongrass and tofu and fry for 5 minutes. Remove the tofu, leaving the lemongrass and oil behind, then add the onion, sliced fennel and ginger and cook for 3 minutes. Add the carrot and cook for 3 minutes. Add the fennel seeds and curry powder, stir briefly until fragrant, then add the stock. Return the tofu and add the bonito, mirin and soy. Bring to a gentle simmer and cook for 15 minutes.
Meanwhile, heat a large frying pan over high heat until hot, then add the remaining oil. Add the garlic and chilli and fry for 4 minutes to colour deeply, but not burn. Add the wombok and stir-fry for 2 minutes to soften, then add the silverbeet and stir to wilt for 2 minutes. Add the oyster sauce, stir through for 2 minutes, then turn off; the vegetables will cook a little more in the residual heat.
Share the rice between four bowls, then spoon over the tofu and top with the garlicky greens. Nestle in the egg quarters and sprinkle over the nuts and coriander. I also like to spoon over some chilli oil to finish.
from: www.brisbanetimes.com.au