Vegan_Food_and_Living_Cookbook_-_Spring_2019

The recipes on

pages 38-41 are

taken from Leon

Fast Vegan by

Rebecca Seal,

Chantal Symons

and John Vincent,

photography by

Steven Joyce,

published by

Conran Octopus,

(RRP £25.)

Spicy Weekend^ RECIPES

38 VEGAN FOOD AND LIVING COOKBOOK: SPRING

FOR THE TOFU

280g (1¹/ 8 cups) extra-

fi rm tofu

1 tsp Sichuan peppercorns

4 tbsp potato starch

2 tsp salt

2 tsp freshly ground

black pepper

2 tsp garlic powder

2 tbsp neutral cooking oil,

plus extra for greasing

6 spring onions, cut at

an angle into 4cm

(1½in) pieces

1 red chilli, deseeded

and thinly sliced

into half-moons

1 red pepper, cut into

2cm (1in) chunks

FOR THE STIR-FRY

260g tin of pineapple

cubes in pineapple juice

1 tbsp cornfl our

3 tbsp tamari soy sauce

2 tbsp vegan rice wine

1 tbsp vegan rice vinegar

1 tsp Chinese fi ve-spice

2 tbsp refi ned coconut oil,

or neutral cooking oil

200g (1½ cups)

cashew nuts

3cm (1in) piece of ginger,

peeled and cut into thin

julienne strips

5 cloves of garlic,

very thinly sliced

1 green pepper,

thinly sliced

125g (1 cup) baby corn,

thinly sliced on an angle

100g (1½ cups, shredded)

bok choi, choi sum, or

chinese leaf, shredded

a handful of fresh

coriander, leaves

roughly chopped

steamed rice (allow 60g

(¹/ 3 cup) uncooked rice

per person), to serve

1 Preheat the oven to 200ºC/

Gas Mark 6. Slice the tofu in half

widthways, then into 2cm (1in)

cubes. Using a clean tea towel or

kitchen paper, squeeze the liquid

from the tofu, then pat dry as much

as possible.

2 Grind the Sichuan pepper, then stir

together with the potato starch, salt,

pepper and garlic powder. Add the

tofu and toss to coat well. Tip onto

a greased baking tray and spread out

in a single layer.

3 Bake for 20 minutes, then add the

spring onions, chilli and red pepper.

Toss in the oil and cook for another

20 minutes, until golden and crispy.

4 While the tofu is baking, drain the

pineapple, reserving the juice. Keep

the pineapple separate.

5 Whisk the cornflour with 1 tbsp

soy sauce until smooth. Stir in the

reserved pineapple juice, the rest

of the soy sauce, the rice wine, rice

vinegar and five-spice. Set aside.

6 Heat the oil in a large wok over

a high heat until very hot. Add the

cashews and cook, tossing, for

1 minute.

7 Add the ginger and garlic, and stir-fry

for a few seconds. Then add the

green pepper, baby corn and leafy

greens. Gently stir-fry for 2 minutes,

until the vegetables start to soften.

8 Add the reserved pineapple, the

baked tofu and vegetables, and stir

to combine, then add the soy sauce

mixture. Cook, stirring gently, for

1-2 minutes, until the sauce thickens.

9 Stir through the coriander and serve

immediately with steamed rice.

Salt 'n' pepper tofu

and pineapple stir-fry

By Rebecca Seal, Chantal Symons and John Vincent

Serves 2-4 | Prep 25 mins | Cook 40 mins | Calories 594 (per serving, without rice)

Total fat Saturates Salt Sugar Protein

37.1g 4.7g 4.5g 18.4g 19.5g