Growing Chillies, like growing anything, is made up of brief exciting moments such as when you see your first shoot or first fruit appears, followed by long periods of not much activity.
Theres not much to do except keep watering, making sure they’re all ok and waiting, waiting for something to happen. So to keep the excitement up, I have been trying out some recipes involving chillies to get some practise in before I have them coming out my ears!
My vegetarian sister was coming over this Sunday and I had promised her a nice Japanese meal out somewhere but I’d spent the last three nights in different restaurants and fancied some food at home.
I love crispy marinated Tofu but have never had much success getting the plain shop-bought Tofu to crisp up until I tried coating the Tofu in flour just before frying it.
So this is my recipe for Teriyaki Tofu and Noodles, Its super quick and tasty!
40og Plain Tofu
1 Pak Choy
75g Mange Tout
75g Baby Sweetcorn
5 Spring Onions
4 Shitake Mushrooms
1 Red Chillie
1 Clove of Garlic
Small chuck of Ginger
Dry Noodles or Straight to work if you’re lazy like me!
For Teriyaki Marinade
2 tbsp Sake
4 tbsp Soy Sauce
4 tbsp Mirim (or Rice Vinegar)
2 tbsp of Sugar
Prep time: 50 mins (including 30 mins of Tofu Marinading)
Cook time: 10 mins
What to do:
Mix together the Teriyaki marinage ingredients together in a bowl and add the chopped Tofu pieces, cover and set aside for 30 mins.
Chop and prepare the remaining ingredients. If you prefer less of a kick from the Chillie then leave the seeds out, I like my food spicy so I always leave them in!
Pour some of the flour onto a plate or bowl, coat each chuck of Tofu in the flour and set aside. Keep the leftover marinade.
If you’re using dry noodles, heat a pan of water and add the noodles now.
Stirfry the Spring Onions, Ginger, Garlic and Chillie until the Spring Onion is soft. Add the Pepper, Pak Choy, Mange Tout, Mushrooms and Baby Sweetcorns and stir-fry for a couple more minutes.
In another pan, heat some oil until quite hot. Add the Tofu and cook quickly until brown and crisp. Once cooked add to the stir-fry with the left over marinade and noodles.
Stir, heating everything through and serve!