Australian Gourmet Traveller - (02)February 2020 (1)

LOUIS TIKARAM, STANLEY

84 GOURMET TRAVELLER

Buddhistmapotofu

SERVES4 // PREPTIME 20 MINS// COOK 25 MINS

“Ifyouhavea Chinesegrandmother,youwillknowthiswarming,soulfuldish,”says

LouisTikaram.“It’susuallycookedwithporkmince,butI’vesubstitutedzucchinito

give it a great texture and flavour. It’s perfect for a snack or as part of a main meal.”

3 tspcanolaoil

15 gmginger(about3cm),

finelygratedwitha

Microplane

15 gmgarlic,finelygrated

witha Microplane

1¼ tbspchillibeanpaste

(seenote)

3 tspgluten-freesoy

sauceortamari

3 tspmushroomoystersauce

2 tspcornflour

300 gmsilkentofu,removed

fromrefrigerator1 hour

beforecooking

½ zucchini,finelydiced

Coriander,finelyjulienned

springonionandfinely

slicedbirdseye chillies,

to serve

1 Heatoilina smallsaucepan

overlowheat.Addginger

andgarlicandstiroccasionally

untilgoldenandstartingtostick

tothesaucepan(8-10minutes).

2 Addchillibeanpasteand

simmer,scrapingpan,until

mixtureis aromatic(2-3minutes).

3 Addsoyandmushroom

oystersauce,stir,thenadd

180mlwater,continuingto

scrapebaseofthesaucepan

toreleaseallthecrunchy

pieces.Increaseheatto

medium,thensimmertoallow

flavourstodevelopandliquid

to reduce slightly (2-3 minutes).

4 Whiskcornflourand1 tbsp

coldwaterin a bowluntil

combined.Whiskintosauce

mixtureuntilthickened

(1 minute).Addtofuandzucchini,

gentlystirtobreakupslightly,

thencoverandcookuntil

warmedthrough(5-6minutes).

5 Serveina largebowlwith

coriander,springonionand

chilliscatteredontop.

NoteChillibeanpaste

(doubanjiang)is available

from Asian supermarkets.

TofuLinennapkin

inPinefromIn

BedStore(used

throughout).All

otherpropsstylist’s

own.ZucchiniAll

props stylist’s own.