1 largeish block of tofu* (not silken)
A big bunch of summer greens, chopped**
4 cloves garlic, minced
1 tsp dry chilli flakes
1 tsp tamarind paste***, dissolved in a little warm water
2 tsps cornflour, dissolved in a little cold water
Some soy sauce****
A couple of pinches of sugar
Some cooked quinoa from last week that my housemate forgot to make lunch with (it was half a cup dry, or maybe a bit more)
*I get mine from Asian shops rather than healthfood shops (or supermarkets) if I can help it. The healthfood shop stuff is all super firm, which I think people find less scary, but I like the smooth texture of softer tofu. This one is the best I’ve found (but there’s no Kung Fu Panda on the packs in Yum-Yum). Oh, and you’re supposed to drain tofu by squishing it in kitchen towels or something, but I just gently press it over the sink with my hands and hope for the best. When I’m frying it like I did today it doesn’t really matter because the extra water cooks off.
**Leafy cabbage or kale would work, probably chard too. Spinach would be ok but I prefer more robust leaves for this sort of thing.
***Or 1 tsp lemon/lime juice, or 1/2 tsp wine or white vinegar.
****Light soy sauce is better for cooking than dark, and you’re less likely to overdo it.
Chop the tofu into small chunks. Heat up a large non-stick frying pan over a medium-high heat. Put in a tsp or two of oil and tilt the pan to spread it. Lay the tofu chunks into the pan and leave them to cook.
Heat a little oil in a small frying pan or saucepan. Fry the garlic and chilli for a few seconds, then pour in the tamarind water. Leave to simmer, topping up with water if it gets thick. At some point add soy sauce to taste, and sugar if you feel like it.
When the tofu is lightly browned, turn the pieces over to cook on the other side. When that side’s done too, put some more oil in the pan and add the greens. Turn the heat up a bit and stir frequently.
Meanwhile, pour the cornflour water into the sauce and mix it up. Add some extra water if you think you’ll need it to easily coat your stuff. Leave to simmer.
When the greens are cooked (but still green and not soggy, you don’t need to teach your veg a lesson), stir in the quinoa and sauce and cook for a few more minutes.
Put it all on a plate and eat it. Actually, put it on two plates and give one of them to someone else, because this made two pretty good servings.