NVW RECIPES
Tofu Rendang
Zesty Pesto Tofu with Mediterranean Salad
Tofu Kebabs with a Mustard Mayonnaise Dressing
Turkish Tofu Kofta
Sunshine Smoothie with Mango and Orange
Savoury Breakfast Roll
National Vegetarian Week
is from 24-30 May 2010.
Be deliciously different!
Tofu Rendang (Malaysia)
Preparation time 10-15 mins
Cooking times 20 mins
Serves 4
Ingredients
3 tbsp desiccated coconut
2 garlic cloves
6 shallots or 1 onion, sliced
2 stalks lemongrass, peeled and sliced
2-3 fresh red chillies
2 tbsp fresh ginger, grated
1 tsp turmeric
1 tsp salt
1 tsp sugar
250ml tin coconut milk
125ml water
1 tsp tamarind pulp, dissolved in 1 tablespoon water
4 star anise
1 cinnamon stick
2 x 150g packs Cauldron Marinated Tofu Pieces
2 tbsp fresh coriander, roughly chopped, plus extra to garnish
Method
1. Heat a dry frying pan, add the desiccated coconut and toast until lightly golden.
2. Pound or blend together the toasted coconut, garlic, shallots or onion, lemongrass, chillies, ginger, turmeric, salt and sugar to make a paste.
3. Heat the oil in a heavy based frying pan. Add the paste and cook for 5 minutes, stirring, until fragrant.
4. Add the coconut milk to the pan, along with 125 ml water, the tamarind water, star anise and cinnamon stick and bring to the boil, stirring constantly.
5. Reduce the heat and simmer gently for a further 5 minutes. Then add the Cauldron Marinated Tofu Pieces and continue to cook gently for another 10 minutes. Stir in the chopped coriander.
6. To serve, garnish with more fresh coriander. Delicious served with steamed rice or noodles and chilli fried spinach (see our recipe at www.cauldronfoods.co.uk).
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