Another conversion challenge...
I don't like tofu.
I just don't.
Unless it's fried or drenched in peanut sauce, get that wobbly, bland block away from me.
I think I was meant to be non-vegetarian, I just have a problem with the way animals nowadays are raised and slaughtered. If I find a free-range farm I like one day, who knows? I may become non-vegetarian.
But for now I'm not and tofu is something rather unavoidable.
Remember the task I set myself to make a cauliflower dish that my mum likes? Well this was like that. I wanted to cook something with tofu (not deep-fried or peanut- bathed) that was enjoyable.
This recipe looked simple and Madhur Jaffrey said it is her favourite tofu dish. It was really easy and, I'll be very honest, I liked it.
There were a lot of flavours in the sauce and for once, I didn't swallow down my tofu as quickly as possible. I actually savoured it!
So even for you tofu-haters (I totally get you), I suggest you try this. It's well worth it and really easy.
By Madhur Jaffrey
Note: I chopped & de-seeded (leave the seeds in if you love spice) a small green chili instead of the chili soy bean paste. We didn't have spring onions today so I used 1/2 a large red onion. For quick vegetable stock, soup bouillon is perfect-- maggi soup cubes, if you're in India.
I used ginger paste instead of ginger because I find it tedious to chop, and I used dark soy sauce but used 1/4 of the written quantity.