Marinated tofu with Asian greens

Babiche Martens

The marinated tofu here is deceptively easy. Pricking the tofu all over with a fork lets the marinade seep in to leave an intense flavour. I like to blanch Asian greens then plunge them into cold water to refresh. This way, when they are tossed in the wok, they will remain a wonderful bright colour and retain their crunchy texture. Served with rice, this is a meal on its own or can be added to an array of other Chinese dishes in a banquet.

Marinade

1 Tbsp	Kecap manis, also called sweet soy sauce
2 tsp	Fresh ginger, grated
2 Tbsp	Soy sauce
2 tsp	Brown sugar

Tofu and greens

250 g	Firm tofu, drained (Main)
2 Tbsp	Oil
2	Shallots, sliced thinly
½	Chillies, sliced finely
2 Tbsp	Fresh ginger, sliced
2 tsp	Sesame oil
2 Tbsp	Rice vinegar
300 g	Asian greens, blanched (Main)
1 Tbsp	Chilli, sliced - for garnish

Directions

1. In a small bowl mix kecap manis, soy, ginger and sugar.
2. Prick tofu with a fork then cut into bite-size pieces. Toss in marinade, leave for 20 minutes.
3. Heat 1 Tbsp of oil in a wok or frying pan on a high heat. Add shallots, chilli, ginger and rice vinegar. Cook for 2 or 3 minutes.
4. Add Asian greens and cook for 2 minutes, so they stay crunchy. Stir sesame oil through, and remove to a serving plate.
5. Heat remaining oil in the wok to a high heat. Toss tofu with the marinade gently until golden brown all over. Place on top of the greens.
6. Garnish with a few sliced chillis and serve with steamed rice.