Delicious UK - (04)April 2020

NEXT

MONTH

Rump steak

Crunchy tofu nuggets
with blue cheese slaw
SERVES 4. HANDS-ON TIME 30 MIN

Mix 100g soured cream, 1½ tbsp
dijon mustard, 2 tbsp cider vinegar,
2 tsp caraway seeds and 150g soft
blue cheese (check it’s vegetarian if
need be) in a large bowl with a pinch
of salt. Stir in 2 finely sliced carrots,
3 finely sliced celery sticks, ½ finely
sliced white cabbage and 2-3 sliced
green chillies (optional), then set
aside. Mix 70g self-raising flour and
70g rice flour in a shallow bowl with
1½ tsp garlic salt, 1 tsp ground
white pepper and ½ tsp black
pepper. Beat 1 large free-range
egg in a shallow dish.
Slice 280g extra-firm tofu into
8 chunky pieces. Toss with 2 tbsp
rice flour. Dip each piece in the egg
to coat, then cover in the seasoned
flour, roughing up the edges a little.
Heat 2-3cm vegetable oil in
a deep, heavy-based pan until hot.
Add the tofu and fry until golden and
crisp. Serve with the slaw, sprinkled
with freshly chopped coriander or
parsley and crispy fried onions.
PER SERVING 618kcals, 36.2g fat
(13.7g saturated), 25g protein,
43g carbs (9.8g sugars), 3.1g salt,
9.9g fibre

Korean-style‘claypot’

barbecuetofu

SERVES4.HANDS-ONTIME 15 MIN,OVEN

TIME 20 MIN

KNOW-

HOW

Kimchi is spiced fermented

cabbage – unpasteurised

has the best flavour. Check

that it’s vegan if you need it to be.

Heat the oven to 220°C/200°C fan/

gas 7. Whizz 110g sriracha chilli

sauce, 2-3 balls stem ginger,

chopped (from a jar), 50g light

muscovado sugar, 4 tsp rice

vinegar or white wine vinegar,

4 tbsp tomato ketchup and

1 tbsp tamari soy sauce in a mini-

blender until smooth. Set aside.

Cut 280g extra-firm tofu into

4 even slices. Heat a splash of

vegetable oil in a shallow hob-safe

casseroleovera highheatandfrythe

tofupiecesfor2-3minutesoneach

sideuntilgolden.Putona plate.Add

400ghalvedmushroomstothe

casserole,thenfryuntiljustgolden.

Removethecasserolefromthe

heat,pushthemushroomstoone

side,thenarrange350gsliced

cabbagebesidethem.Putthetofu

inthecentre,pouroverthesauce,

coverandbakefor 20 minutes.

Cooka200gpackofstickyrice

accordingtothepackinstructions.

Addtothecasserolewithahandful

ofchoppedradishes,¼sliced

cucumber,3 choppedspringonions,

sesameseeds, asqueezeoflemon

juiceandafewtbspkimchi(see

Know-how),makinga spacefor

eachitem.Serveinthecasserole.

PERSERVING447kcals,10gfat(1.8g

saturated),17.6gprotein,68.3gcarbs

(32gsugars),2gsalt,6.3gfibre

everyday cooking.