Tofu and greens with XO sauce recipe
Greens and caramelised tofu with XO sauce This easy tofu recipe is packed with sweet, smoky and spicy flavours and earthy greens. The sauce keeps well in the fridge so you can whip up this dish in no time in the following days or weeks. Serve with white or brown rice. vegetable oil, for frying200g/7oz extra-firm tofu, cut into 2cm/¾in-thick strips1 thumb-sized knob ginger, peeled and finely chopped1 bunch spring onions, finely sliced3 tsp soy sauce1 small bunch coriander, leaves and stalks roughly chopped1 bunch cavolo nero, shredded1 corn on the cob, kernels only1 tsp rice wine vinegar vegetable oil, for frying 200g/7oz extra-firm tofu, cut into 2cm/¾in-thick strips 1 thumb-sized knob ginger, peeled and finely chopped 1 bunch spring onions, finely sliced 3 tsp soy sauce 1 small bunch coriander, leaves and stalks roughly chopped 1 bunch cavolo nero, shredded 1 corn on the cob, kernels only 1 tsp rice wine vinegar 1 tbsp vegetable oil1 red onion, finely chopped2 red chillies, finely chopped4 garlic cloves, finely chopped½ tsp chilli flakes1 tsp smoked paprika3 tbsp honey or maple syrup1 tbsp sesame oil2 tbsp light soy sauce1 tbsp rice vinegar2 tbsp toasted sesame seedspinch salt 1 tbsp vegetable oil 1 red onion, finely chopped 2 red chillies, finely chopped 4 garlic cloves, finely chopped ½ tsp chilli flakes 1 tsp smoked paprika 3 tbsp honey or maple syrup 1 tbsp sesame oil 2 tbsp light soy sauce 1 tbsp rice vinegar 2 tbsp toasted sesame seeds pinch salt Method To make the XO sauce, heat the oil in a small frying pan over a medium heat. Add the red onion, chopped chillies, garlic and a pinch of salt. Fry, stirring occasionally, for 15 minutes, until everything is glossy and completely soft. Stir in the dried chilli flakes and smoked paprika, then remove from the heat. Stir in the remaining sauce ingredients and set aside.To cook the tofu, heat a splash of oil in a large frying pan over a high heat. Cook the tofu for 3 minutes on each side, until golden and crispy. Add the ginger and spring onions and cook for another minute. Add 2 teaspoons of soy sauce and cook for about 30 seconds before spooning in 4 tablespoons of the XO sauce. (The rest of the sauce will keep in a jar refrigerated for up to 3 weeks.) Cook for 3-4 minutes until everything is thickened and caramelised. Remove from the heat and stir in the coriander. Transfer to a plate.Wipe the frying pan clean with kitchen paper. Pour in 1 tablespoon of oil and heat to medium-high. Stir in the shredded cavolo nero, corn, rice wine vinegar and 1 teaspoon of soy sauce. Cook for 2-3 minutes, stirring a couple of times until the corn is blackened in places and the greens are bright and crisp at the edges. Add the tofu back in and toss very gently.Serve in warm bowls. To make the XO sauce, heat the oil in a small frying pan over a medium heat. Add the red onion, chopped chillies, garlic and a pinch of salt. Fry, stirring occasionally, for 15 minutes, until everything is glossy and completely soft. Stir in the dried chilli flakes and smoked paprika, then remove from the heat. Stir in the remaining sauce ingredients and set aside. To make the XO sauce, heat the oil in a small frying pan over a medium heat. Add the red onion, chopped chillies, garlic and a pinch of salt. Fry, stirring occasionally, for 15 minutes, until everything is glossy and completely soft. Stir in the dried chilli flakes and smoked paprika, then remove from the heat. Stir in the remaining sauce ingredients and set aside. To cook the tofu, heat a splash of oil in a large frying pan over a high heat. Cook the tofu for 3 minutes on each side, until golden and crispy. Add the ginger and spring onions and cook for another minute. Add 2 teaspoons of soy sauce and cook for about 30 seconds before spooning in 4 tablespoons of the XO sauce. (The rest of the sauce will keep in a jar refrigerated for up to 3 weeks.) Cook for 3-4 minutes until everything is thickened and caramelised. Remove from the heat and stir in the coriander. Transfer to a plate. To cook the tofu, heat a splash of oil in a large frying pan over a high heat. Cook the tofu for 3 minutes on each side, until golden and crispy. Add the ginger and spring onions and cook for another minute. Add 2 teaspoons of soy sauce and cook for about 30 seconds before spooning in 4 tablespoons of the XO sauce. (The rest of the sauce will keep in a jar refrigerated for up to 3 weeks.) Cook for 3-4 minutes until everything is thickened and caramelised. Remove from the heat and stir in the coriander. Transfer to a plate. Wipe the frying pan clean with kitchen paper. Pour in 1 tablespoon of oil and heat to medium-high. Stir in the shredded cavolo nero, corn, rice wine vinegar and 1 teaspoon of soy sauce. Cook for 2-3 minutes, stirring a couple of times until the corn is blackened in places and the greens are bright and crisp at the edges. Add the tofu back in and toss very gently. Wipe the frying pan clean with kitchen paper. Pour in 1 tablespoon of oil and heat to medium-high. Stir in the shredded cavolo nero, corn, rice wine vinegar and 1 teaspoon of soy sauce. Cook for 2-3 minutes, stirring a couple of times until the corn is blackened in places and the greens are bright and crisp at the edges. Add the tofu back in and toss very gently. Serve in warm bowls. Serve in warm bowls.