You may also like
Categories:
olive onion garlic ginger tomatoes tomato paste ground turmeric chilli powder firm tofu soy sauce fermented tofu sugar rice noodles peanuts
Viewed: 48 - Published at: 5 years agoIngredients
- 3 tablespoons olive or peanut oil
- 1 onion, finely diced
- 4 cloves garlic, finely chopped
- 2 teaspoons finely grated ginger
- 3 large tomatoes, finely chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon ground turmeric
- 1 teaspoon chilli powder
- 300g firm tofu, crumbled
- 3 tablespoons gluten-free soy sauce or tamari
- 1 tablespoon fermented tofu* see headnotes
- 1 teaspoon unrefined raw sugar
- cooked rice noodles, to serve
- chopped roasted peanuts and finely sliced spring onion (scallion), to serve
Method
- Heat the oil in a large frying pan over medium-high heat. Add onion, garlic and ginger and cook for 2-3 minutes, stirring, until tender and golden. Add tomatoes, tomato paste, turmeric and chilli and stir well. Cook 2-3 minutes or until the tomatoes start to break down, add 1/2 cup water and continue to cook for 10 minutes. Stir in tofu, soy sauce, fermented tofu and sugar. Add another 1/4-1/2 cup water if the mixture is looking a tad dry and season well with fine sea salt. Cook for a further 5 minutes, stirring well to dissolve the fermented tofu throughout the dish. Serve tofu hot or cool to room temperature and serve with cooked rice noodles, peanuts and sliced spring onions. Leftovers are just as good cold...
