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I hadn’t meant to hit you with tofu straight after the excesses of Christmas. Truly. It smacks of detox and diet, and other depressing ‘d’ words. If you know me, or read me regularly, you’ll know that’s not what I’m about. I’d rather rub chillies in my eyes, or grate my knuckles on a Microplane ® grater than go on a diet. And as for detox, that’s what our livers are for; we don’t need to go on juice fasts, just stop eating rubbish and drinking alcohol (I know, easier said than done). But also if you know me you’ll know that I love tofu. Or rather, I love what you can do with tofu. Bland beyond belief on its own, I grant you, but when even briefly introduced to things with flavour – I’m thinking miso, soy, chillies, citrus, garlic – it transforms from a simpering slab of blah to a delightful dish of mmm. Perhaps I’m overselling the old beancurd, but I really think this simple, straightforward recipe may change your mind.




I actually came up with this recipe ages ago, probably influenced by some long forgotten recipe, or photo torn from a magazine. I remember, when I first made it, the Cinderella-like makeover from pale tasteless cubes to mouth-watering umami silky softness (although back then no-one but the Japanese knew about umami). But for some reason I rarely make it now, preferring to try and develop tricksy and cunning recipes to convince tofu-haters of the folly of their ways. Well, this is neither of those. But it is particularly delicious – and very simple to make. Now that I’ve rediscovered this recipe, I will be making it much more often. Especially because once you have all the ingredients out, it takes all of 10 minutes to prepare.

I have blathered on in previous posts about the nutritional virtues of tofu, so if you want the detail of what it is and why it’s good for most of us, see one of my very first posts – Tofu and Aubergine Lime-Basil Stir Fry. The photos are well-dodgy, but the recipe and information are sound. If you can’t be bothered to wade through that post, I can tell you briefly that tofu is cooked and pressed soy beans, made up into little pale blocks. Sounds yummy so far, I’m sure. In those little blocks, which you can find in long-life UHT cartons (these may be the most tasteless), in open containers of brine at Chinese markets (not keen on the germ potential) and in refrigerated packs (favoured option),  is one of only two plant-based complete proteins. That should be enough to have most vegetarians hooked, but it is also low GI/GL, low-fat, cholesterol-free, a good source of iron, magnesium and some B vitamins, and a terrific source of calcium, owing to the way in which it is made. It may also help with menopausal symptoms, and reduce the risk of colon and prostate cancer. I mostly use tofu in its unadorned form because I like to flavour it myself, but you can get all manner of titivations – bbq, marinated, smoked, herby, etc – just watch out for too much added fat and salt.




Back to the recipe. If tamarind paste is a bit tricky to come by, head to your closest Asian grocer. There you will either get a nice big tub of paste for the price of a dinky one at a supermarket, or – what I have – get a bag of squashy, black tamarind pods to soak in water, squidge between your fingers and push through a sieve. The latter does sound a faff, but it’s weirdly pleasing (yes, I’m easily pleased) and no added ingredients. Both the paste and pods keep for a long time. Oh, and if you think you have never had tamarind, think again: it’s a main flavouring in Worcestershire and HP sauces.

tamarind pods for mashing

making tamarind paste is messy business - buy it pre-made!

And as for the shiitake, fresh shiitake are commonly available but dried shiitake are fine when re-hydrated (various makes available; I use Merchant Gourmet). Although you can really taste the ‘shiitake-ness’ in this recipe, try chestnut mushrooms if you fancy this recipe but can’t immediately find the shiitake. But, please try it with earthy, chewy shiitake if possible.

Tamarind and Shiitake Tofu with Sesame ‘Seaweed’

You could make this with chicken breast pieces but it is a super way to give flavour to plain tofu. And it is quick too. Serve with baked brown basmati rice or buckwheat noodles, and steamed pak choi or broccoli.

350-400g firm tofu – squeezed between paper towels, halved horizontally then cubed
oil spray or rapeseed oil
2 rounded tbsp tamarind paste (find in large supermarkets with oriental ingredients or in Asian stores)
¼  tsp freshly ground black pepper
1 ½ tbsp dark muscovado sugar (or any sugar you have)
150 ml organic chicken or vegetable stock
2 tbsp soy sauce (shoyu for preference)
150g shiitake mushrooms, sliced (or one handful of dried shiitake, rehydrated as directed, plus a box of chestnut/brown mushrooms)
1 medium carrot, cut into matchsticks
a sprinkle of chilli flakes (entirely optional)


Preheat the oven to 180C/350F. Spray a baking tray with the oilspray or slick with a little oil; add the cubed tofu. Bake the tofu for about 15 minutes, or until the tofu starts to turn golden but still has plenty of ‘springiness’ when prodded gently. Remove from oven.

In a medium saucepan or wok heat the tamarind paste, pepper, sugar, stock and soy sauce.  Let the sauce bubble up and thicken for 2-3 minutes. When the sugar has dissolved, add the baked tofu, mushrooms and carrots and simmer for 2-3 minutes. Serve over rice or buckwheat noodles and sprinkle with sesame seeds or the sesame ‘seaweed’ (see below).

buckwheat noodles - gorgeous and gluten-free


Sesame ‘Seaweed’: Take 4 large leaves of kale (cavolo nero for preference) and rub with a small amount of oil. Remove the ribs from each, stack and cut the leaves into thirds, then take these thirds and slice thinly into matchsticks. Pop these onto a baking tray, sprinkle lightly with sesame seeds, and bake at 180C/350F for 5-6 minutes. Watch the shreds like a hawk as, depending on the type of kale, it may bake more or less quickly. I do this while the tofu is baking.

More calories: Gently sauté the tofu cubes sand shiitake mushrooms in 2 tablespoons of rapeseed oil. 

Nutrition notes: The undisputed star of this dish from a cancer point of view is the mushroom. Shiitake mushrooms contain a fantastic compound called lentinan. This compound is used as a licensed cancer-fighting drug in Japan because of its ability to stimulate the immune system and ‘turn off’ cancer cells. Lentinan also triggers the production of powerful anti-viral, interferon. Use shiitake mushrooms in omelettes, stir-fries, casseroles, stews and risottos.

Serves 3-4 (although no harm in two people sharing!)

135 thoughts on “Tamarind and Shiitake Tofu with Sesame ‘Seaweed’

  1. Looks delicious Kellie! I was looking for the seaweed in your recipe, then, lo and behold, when I scrolled down a little more, I saw that you used kale. Genius idea! Cant wait to try this!

  2. Karen says:

    That looks amazing Kellie, such a glow in a bowl…….so many full on and fabulous flavours!

  3. That tofu looks perfect! I have such food envy right now!

  4. How absolutely delicious! Please pass me a fork.

  5. I have a hard time getting my family to eat tofu, but lucky for me, my daughter loves it, so she and I sneak it in once in awhile. I’ve saved this recipe for the two of us.

    1. EA, Karen, Heather, Lizzy & Kristi: Thanks for the lovely comments. I know that tofu is a bit of a hard sell but I am so glad you all can see the merit in it. Let me know if you make it, and any tweaks that you do to it. This one is made for customising. Cheers!

  6. I love that my kids — now 9 and 12 — still believe the tofu chunks in miso soup are marshmallows…

    😉

    Proof that tofu really can be anything we want it to be!

    1. Whatever works! Fabulous that your young children are okay with tofu. Believe it or not, soy’s cancer-preventing properties are most useful during childhood. Long may their gullibility last 😀

  7. ethelthedean says:

    Your photos are beautiful and this looks absolutely delicious! I will be making this for sure. I am salivating just thinking about it. Great post!
    http://rantandrollallnight.wordpress.com/

    1. Thanks so much! It’s reassuring to know that there are plenty of folk out there who appreciate tofu. Let me know if you make it 😀

  8. Tracy says:

    looks soooooooooooooooooo good!

  9. bloggingfrog says:

    My first-ever blog read! Thoroughly enjoyed it – you’ve made me think twice (in a positive way) about including tofu in my diet. Thanks a bunch…
    Terry

  10. opreach says:

    I will be trying this recipe. Looks and sounds yummy! And I love the versatility of tofu.

  11. Shveta says:

    Love it! Will be trying the recipe soon…!

  12. socialshan says:

    This looks amazing, I will definitely be trying this with my boyfriend who loves all kinds of Asian foods. Thanks for sharing!

  13. omilove says:

    this looks delicious!

  14. Jean says:

    Looks like a nutritious recipe. I’ve only had kale 2-3 times –I actually prefer seaweed. And there are different types of edible seaweed.

  15. Christina says:

    I love tofu and actually got my family hooked on it as well. This recipe sounds great I will definitely try it this week. Great post, stop by and say hi 🙂
    http://saltpepperbrilliant.wordpress.com/

  16. The Hook says:

    A good Vegan friend of mine is going to LOVE this! Thanks!

  17. Becky Eumorfopoulos says:

    Love this and your photos! Will be trying this recipe on my (meat dedicated) bf at the weekend.

  18. E A M Harris says:

    I love tofu dishes. I shall definitely try this.

  19. itspauljohnson says:

    Looks amazing. Your photos are fantastic too.

  20. I was just thinking about what new recipe I can try this week-end. Yours is the one that will happen!

  21. Corrie says:

    This looks delicious! I’m excited to try your recipe!

  22. rastelly says:

    I’ve eaten all kinds of tofu plain – In my opinion it does
    have a subtle flavor I would describe as wooden – not
    something most people like but I’m wierd. Most people
    see tofu as a fake food. Some illligitmate child of science
    and Hippies – In fact it is no less natural then cheese,
    having been produced in some form or another for at
    least a thousand years. Oatmeal may not be impressive
    either but it’s considered a staple by many of us – and
    is dressed up and flavored accordingly. Mushrooms are
    a fasicnateing life form – nearly every chemical that can
    exist can be found in one or another species, another
    asian edidle – the tree ear, is also said to be an anti-
    carchenigen, but is yet to be sold in the us.

  23. Reblogged this on and commented:
    looks delicious! Definitely trying this soon.

  24. That looks absolutely sublime! And super healthy – ingredients to be bought this weekend. HELLO yumminess! Thank you for sharing

  25. Yatin says:

    A delicious variety meal for vegetarians. Appreciate it a lot.
    Congratulations on being freshly pressed!

    1. Thank you for finding me! It was a huge surprise & a tremendous honour to be freshly pressed. Lots more healthy recipes like this, so please explore 😀

  26. italianice85 says:

    Whoa. This kind of meal is right my alley. Nice one.

  27. pnwauthor says:

    It’s not just meat eaters that fear tofu. Soybeans have been receiving a lot of bad rap from the health industry and nutrition experts–the high plant estrogen levels. And of course you want to eat only organic tofu. But me, I still love the stuff and your recipe looks scrumptious.

    1. You certainly don’t want to live on a diet of soy as your main protein or calcium source, and those with oestrogen-receptor positive cancer should ideally not have soy more than a few time a week, if at all, but for cancer prevention (and for those with active prostate cancer and with colon cancer) it is something to include regularly. It goes without saying that GMO-free/organic is best, and safest. Thanks for commenting.

  28. needysweety1 says:

    I tasted tamarind in Calabria, Italy when I was 10 years old. It was used to make “granita”, a dessert consisting of fruit puree on crushed ice. The tamarind “granita” has been my favorite since then. Later on, I discovered that this ingredient is used in some Thai recipes. However, I have to say that the tamarind is a bit tricky. You need to use the right dose or you are going to mess up the recipe.

    Angelo

    1. I hope I used the right dose. No complaints so far! I have a tamarind in a few recipes on my blog as I am a huge fan of southeast Asian food. Thanks for the tip about the granita – that sounds scrummy! I love the sweet-sour taste if tamarind and find that making the puree yourself from the pods is the best way to control the depth of flavour and eliminate any fillers. Thanks for stopping by.

  29. cgjohnston says:

    Wow! This dish looks mouth-watering — I am definitely going to try this! Yum! Thanks for posting it.

  30. Awesome pictures! Must be simple food with great taste! make me hungry.. [Uuugh guess I can hear my stomach asking] lol.. Thank you for sharing!

  31. Wow, that looks really delicious. Thanks for the recipe 🙂

  32. Dear Kelly

    Thanks a lot for tag’s Tofu..with variable recipes
    I want to try cook with my wife
    This Indonesia staple food

    Thanks again
    B’Rgds

    Bernad

    1. Thanks Bernard 😀 IF you type ‘tofu+recipes’ into my search bar up will pop enough tofu recipes to keep you going for awhile, many of them Asian-inspired.

  33. Venessa says:

    What a good idea to use kale instead of seaweed! I really dislike the texture of dried seaweed so I often just leave it out, but this I will definitely have to try.

    1. It is so easy too! I am a real kale fiend and whack it anything vaguely suitable (even smoothies – recipe on blog), but I think this subtle use really finishes this dish with a lovely flavour and texture contrast. Glad you approve of the idea 😀

  34. Pamanner says:

    Looks delish and yayyyy for the gluten free noodles! I must try them!

  35. This post has really made me hungry.. 😉

  36. This looks and sounds amazing. I am going to have to try this. I absolutely agree with you about tofu too, it is so great at picking up whatever flavors you put with it. Thanks for the new recipe!

    1. Thank you, Emilia. I’m glad you are with me about tofu’s transformative qualities. Lots more such recipes on the blog. Tofu, kale & beetroot are my ‘things’. What a fun gal I must seem!

  37. kawasaki says:

    seems like deliciouso! :p …hoping I can taste it soon 😀

  38. dmitry says:

    wow..yum yum

  39. veghotpot says:

    absolutely love the way you write the build up to the recipe 🙂 Photos are lovely too! I’ve never cooked with Tamarind paste before but Id like to try it. Was good to know the health aspects of each ingredient too! x

  40. misspinkles says:

    mouth watering.

    **drool

  41. Oy….give me tofu-anything and I’m all about it! SO wish I could find even half of those ingredients here in Germany!

    1. I’ve heard that ingredients such as tamarind are tricky to get on the Continent. My German friend who lives in France has the same problem. For this recipe you might try lemon juice with a a little more sugar but it won’t quite be the same thing. Maybe I should start smuggling it over! Seriously though, I hope you will see that most of my recipes have ingredients you might find in any halfway decent supermarket, but definitely in health food shops (for condiments) and farm shops and markets. I try to keep things vaguely seasonal without being restrictive but I do like to mess about with umami & tweak ‘normal’ recipes. My most recent one (sage and walnut cauliflower cheese)is one such example. Thanks so much for commenting. I hope to hear from you again. 😀

  42. Never fancied Tofu before but this does look rather yummy! I’ll try it 🙂

  43. This looks fantastic. I’m gonna try this out really really soon! Thanks for sharing! 🙂

  44. Liz says:

    Great flavor combinations. Thanks for the recipe!

  45. I write a blog about reading, but I seem only to comment on blogs about food. This recipe has me salivating and it’s only 4pm. there’s something a bit schezwan about it. Yum.

    1. Szechuaun pepper might be a fun addition. Maybe a bit of crushed pepper on the tofu as it bakes? Thanks for commenting, and salivating 😀

  46. Looks delish! I’ve never eaten tofu before but I think I may try this next week. Thanks 🙂

  47. sexytofu says:

    YUMMMMM! This is amazing and inspiring me to get in the kitchen! Tofu and mushrooms are my top favs.

  48. manik says:

    these are nice receipies. I will surely try them at home, even i have a wordpress blog, you can visit it, i will be delighted to see you. my blog.

  49. Jbot says:

    *mouth watering and drooling over* Deliciooooooooooous. I must make this.

    Thank you thank you thank you thank you

  50. Henrietta B. says:

    A beautiful looking dish and recipe. Tofu is so versatile.

  51. I like boys who wear glasses says:

    Wow Kellie, that looks mouth watering! Being a part-time vegetarian (5 days out of the week :)), I like adding things like tofu to my dishes. This is one to try for sure 🙂

    1. I’m kind of part-time too! Hubby is making his awesome lamb (maybe even mutton!) curry this weekend for his meat-loving Dad, but otherwise we eat veggie with a few weekly servings of oily fish. Love this balance – so energising for my family. Thanks for finding me.

  52. QRI says:

    Interesting combination. Gonna give this a try for sure!
    Thanks!

  53. Astra says:

    Mmmm. Would like to try this – how does it hold up as leftovers? Will try with my family of 5 but would also like to bring some to a friend who needs a hand once in a while…

    1. Never had any leftovers of this but can’t see why it wouldn’t be fine. I hope you, your family & friend enjoy it!

  54. Shira says:

    Looks so delicious! I don’t eat tofu too often OR mushrooms…going to give this a try…

  55. Love and I Do says:

    omg looks sooo yummy!! def going to try..thanks for posting!!

  56. It’s a wonderful recipe, I just bought some tamarind paste, like an inspiration last week but then I was wondering what to do with that.
    Thank you for the tofu too, appealing in all ways!

  57. Kat says:

    I made tofu once eons ago and it was such a dreadful experience that I never dared repeat it again. This recipe has me actually considering it!

  58. Eggton says:

    I just love love love tamarind, and your photos are lovely (I love the one of the tofu cubes).

  59. I’ve been a pretty boring eater for most of my life but posts like these are encouraging me to step outside of my comfort zone. Oh yeah and I’m trying to decrease the amount of meat that I eat.

    1. Thanks so much for commenting. I would love to think my blog might encourage even one person to be a bit more adventurous with their eating. And I hope my recipes show that ‘plant-centred’ eating doesn’t need to be boring & worthy. Any recipe ideas you have are more than welcome.

  60. newsy1 says:

    This looks fantastic! One of the simplest tofu recipes for a snack was served to me by a Japanese woman in Hawaii. It was just a block of firm, with chopped green onions of top and soy sauce poured on top served on a small platter with rather plain crackers. I kept raving about this and to the Japanese I was dining with it was like us eating peanut butter and crackers, they didn’t see what the big deal was. Great post.

    1. Thanks for commenting. A similar tofu snack (that looks weird when I type it – a snack? Really?) is as you describe but with the addition of a quick bath in toasted sesame oil, which is a north China thing, I think. I could eat an unfeasibly large pile of this if left to my own devices!

  61. Congrats on front page of WordPress!! My traffic has gone up because of referrals from your blog roll so thanks! this dish sounds gorgeous and I love your mug/bowl it’s beautiful!

    1. Thank you! The “freshly pressed” promotion gave me the incentive to quickly put up a blogroll. As you are high on my list of favourite blogs I am very happy that you are getting a wee boost. I’ve just been booted off the front page 😦 but it was nice while it lasted 🙂

  62. Carey Povey says:

    Ooooh, it looks so yummy 🙂 I’ve never tried tofu before so definately excited to give this a go.

  63. andy1076 says:

    Quite the vegan alternative, i like 🙂

  64. wow!!! im hungry now. i so love tamarinds.. ;p

  65. CurlyLAF says:

    mouth-watering! I’m an avid fan of shitake mushroom and tofu! and oh! the tamarind twist makes me drool 🙂 Being a vegetarian is rewarding! I’ll definitely try this recipe!

    Congrats for being Freshly Pressed! ^_^

  66. indiraadams says:

    That looks simply delicious. Mouth watering. Congrats on being Freshly Pressed, you deserve it with this recipe!

    1. Thanks so much! I was very surprised & obviously hugely honoured. A lot to live up to now. Aargh!

  67. elysiafields says:

    Great dinner idea, thanks for posting this!

  68. evabaa55 says:

    When I eat Tofu I suffer from bloating and gas why is this happening . I love Tamarind but can not get it in Norfolk. I ate loads of fresh tamarinds in Thailand which was great .

    1. Hi Eva. It sounds like you have an intolerance of soy and should avoid it if your symptoms increase, as constant bombardment of the immune system by poorly tolerated/assimiliated foods is not good in the long-term. But if you enjoy tofu (some of us do!) perhaps get properly checked out to make sure it isn’t something else that you typically eat/drink alongside tofu. But I think this recipe would be nice with organic chicken, although I don’t eat it myself. As for sourcing tamarind, I found this http://www.theasiancookshop.co.uk/tamarind-paste-concentrate-1957-p.asp.

  69. charitychic says:

    My mouth is actually watering after reading this. I adore tofu so this is going to be on my “to-cook” list this week for sure. Great post!

  70. Looks delicious and nice photos! ^.^~

  71. Galberto Tuwondila says:

    look delecious and freshly…
    like a indonesian’s food…

  72. Claire says:

    WOW! I love this recipe so much and cannot wait to try it. Soba noodles and sesame are two of my absolute favourite ingredients. YUMMO! I have just discovered your blog and I love it. I’m new to blogging and yours is just so impressive. Gorgeous and chock full of info. I think I’ll be browsing around for hours on here. It’s rainy and humid here on the Gold Coast, Queensland so what better way to pass the time? Cheers!

    1. I wish I could frame your wonderful comments & look at them whenever I feel uninspired or wondering if this blogging lark is at all worthwhile. Thank you so much, & best wishes at the beginning of your blogging adventure. 😀

  73. Looks amazing!! So fresh and healthy!

  74. I really like this post. Those of you who want a daily dose of literature and everything in between, come check out my blog.

  75. mattrecepies says:

    The mixture of all the elements give the photographs an excellent quality.
    Plus, the post is very well written.. it’s almost like a book! I could learn from you!

  76. Chaks says:

    looks very delicious.

  77. FitnessPal says:

    Great recipe and great photos, will have to try it sometime…

  78. Fototype says:

    Thanks for sharing the tip about the cancer-fighting goodness of shiitake mushrooms. Will have to try this out as it contains a lot of my fave ingredients & would be a great variation on something I already make frequently! Thanks again!

  79. This looks delicious! Will definitely try this one

  80. aacohen97 says:

    This food is absolutely beautiful!
    I am a WordPress photoblogger, and food is a glorious thing to shoot.
    Thanks for this article!

  81. esmekrae says:

    This sounds delicious! Thank you for sharing. =]

  82. {lv} says:

    Looks delicious! I will definitely have to try this recipe !

  83. Good idea. Kale is rich in antioxidants. Looking forward trying tofu. The pictures are splendid

  84. emmycooks says:

    I love the idea of substituting roasted kale for nori, yum!

  85. ristinw says:

    Oh, you make me so hungry! 😀

  86. mmmmushrooms says:

    We’ll definitely be adding tofu to our mushrooms. Great call with using the earthy mushrooms if you don’t have shiitake, they are bursting with flavour.

  87. plugnickelverlaine says:

    Now I have something to make with the tamarind paste I have deposited in an obscure shelf of the pantry. Tamarind rice is yummy-dum-doo. It is not difficult to find tamarind paste, (I live in Omaha, Nebraska). I found jars in one of the local indian groceries. Also, in the chain supermarkets are carrying the tamarind pods in the mexican food section.
    II

  88. andmorefood says:

    this looks amazing! also I have to say that when i read “The photos are well-dodgy” in knew you had to be somewhere in the UK, nice photos too!

  89. banicunet says:

    very very good…like BIG LIKE

  90. James says:

    This looks absolutely delicious! Nice post.

  91. This is funny and sounds delicious; being a veggie I am always looking for new ways to cook tofu besides my old standard of sesame oil and chili power (also mmmmm, but this looks a little more sophisticated). Great post!

  92. Super interesting recipe. When you have the time, do check out my food blog. I just made some gourmet cupcakes and would love to hear what you think.

  93. Veggie says:

    This makes me hungry, but I just ate lunch. Bummer. I love finding new ways to do tofu, thanks for posting!

  94. Anita Mac says:

    Funny – I was thinking of tofu for dinner tonight! Have decided to implement a meatless Monday protocol at home, followed by tuber Tuesdays!!! Your recipe has me convinced that i should run back out to the shops to collect the missing ingredients!

    1. Great minds think alike! We are meatless most days (Tofu Tuesday etc) but I do enjoy the odd steak & lamb curry. Emphasis on odd!

  95. Animockery says:

    This looks delicious! It has everything I love in a dish; kale, soba noodles, sesame seeds and shiitake mushrooms are some my all time favorite foods. I know I will be saving this for one of next weeks meals. I’ll come back and share how it goes with my kids.

    1. Brilliant – thanks! I hope it goes down well with your children. Crossed fingers. I welcome your recipe review 😀 PS love your sweet gravatar

  96. marnies1st says:

    Omigosh that looks good! I’m always ready for a good tofu recipe, as I don’t know much about actually using it as itself in a recipe; generally I just use tofu as a substitute for cheese, eggs, etc to make my recipes a little healthier.

  97. Great shots! I’ve just had lunch and now I’m hungry again from looking at all your photos! yum!! 🙂

  98. shil says:

    I loved the kale seaweed. Such a lovely idea and beautiful pictures.. You could also add an asian chilli sauce to enhance the taste. Tamarind paste is used extensively in Indian food especially in sambhars, chutneys and also with rice.

    1. Yes, an Asian chilli paste would be good. I use a lot of chilli in my cooking & recipes but for this one I wanted to keep it mild and sweet-sour. No harm in sloshing on some Sriracha or suchlike. I’m sure my husband did 😀

  99. That’s an easy one, I’ve got virtually all those in apart from sugar which I never use, and the shiitakes. I’ve probably done a variation on your recipe, apart from using those specific mushrooms and the cavalo nero. Best I go to the shops (and see if they have those two goodies) and come back and browse later.

  100. It looks beautiful. Love your photographs!

  101. trialsinfood says:

    looks delicious! i love all kinds of tofu….the deep-fried kind that soaks up whatever sauce you cook it in…..the soft and silky kind. speaking of which, i’m having mapo tofu for lunch today. 🙂

  102. gaycarboys says:

    I’d make it without the tofu. I can’t abide it but the rest looks sensational

If you have time, I would love to hear from you. Thanks so much!

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