Braised Tofu (vegan)
For 2 (For 4)
Jasmine Rice: 1 pack (2 packs)
Tofu: 1 pack (2 packs)
Spring Onions: 1 bunch (2 bunches)
Vegetable Stock Pot: 1 (2)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Shiitake Mushrooms: 1 punnet (2 punnets)
Shaoxing Wine Vinegar: 1 pod (2 pods)
Mangetout: 1 pack (2 packs)
Sesame Oil: 1 pod (2 pods)
Dark Soy Sauce: 1 pod (2 pods)
Mushroom Stir Fry Sauce: 1 pod (2 pods)
Cornflour: 1 pod (2 pods)
Per serving: Energy (kcal) 627 Fat 18g of which saturates 4g Carbohydrates 89g of which sugars 13g Protein 31g Salt 3.2g
There are many variations on Chinese ‘hong shao’, or the ‘red (hot) cooking’ technique, but most involve frying or grilling an ingredient, braising it in soy sauce, rice wine and aromatics, then reducing and thickening the sauce to a deep, dark red glaze. It’s a technique possibly as ancient as soy sauce itself, and still often cooked the old way, in small clay pots that help to seal in the evolving flavours of the simmering sauce. Tofu’s neutral, absorbent tenderness is perfect for ‘hong shao’, while mushroom sauce, often called ‘vegan oyster sauce’, adds an extra layer of indulgent umami joy to our Cantonese home-style recipe.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 25 minsFor 4 - 30 mins
More from this collection
Kale & Chickpea Moilee (vegan)
Delicate yet assertive vegetables in a coconut and curry leaf sauce. A vegan twist on the classic fish dish.
Tandoori Paneer Sizzler (veggie)
Grilled paneer and sweet peppers in a mouth-watering tandoori marinade, with a cooling yoghurt and herb dip.
Sri Lankan Okra Curry (vegan)
Fragrant, rich and hearty coconut sauce, with lush, fresh okra and zingy lime sending you to curry paradise.
Doodhi Channa (vegan)
A pastel-green, squash-like Indian vegetable, simmered in fresh aromatic curry. Hearty, soothing, nutritious.
Dal Makhani with Roti Breads
Lentils times dairy equals creaminess squared. Enticing, nutty urid dal united in a smooth, smoky sauce.
Grilled Teriyaki Pork Skewers
Sticky soy glaze on perfect pork. A thrill to grill, with clean, crisp pak choi and spiced sweet potato mash.
Persian Aubergine (vegan)
'Adasi' lentil stew and turmeric rice make a warm, toasty cushion for zingy sumac aubergine steaks to rest on.