Bird On A Wire Marinated Tofu Sauce

  • 75ml olive oil
  • 350g (about 2) peeled onions, sliced
  • 1-2 red chillies, deseeded
  • 4 garlic cloves, peeled
  • a 4cm thumb fresh ginger, peeled
  • 10g crushed black peppercorns
  • 3 tbsp kecap manis (sweet soy sauce)
  • 4 tbsp light soy sauce
  • 4 tsp sugar
  • 1 packet Bean Supreme Organic NZ Tofu

Description

  1. Mix garlic, chillies and ginger together to form a paste with a stick blender or in a small food processor. You may need a dash of water.
  2. Heat the olive oil in frying pan over a medium heat. Add the onions and cook until soft and translucent, about 10-15 minutes.
  3. Add the garlic, chilli and ginger mix, lower the heat and cook for 30 minutes. Stir in pepper, kecap manis, soy and sugar. Taste to check seasoning.
  4. Cut the block of Bean Supreme Organic Tofu into small pieces. Stir through about 1 cup of sauce.

The sauce makes more than you need. Keep in an airtight container in the fridge for up to 3 weeks.

Serving options:

  1. Serve warm on sticky rice, garnished with chopped spring onions and coriander.
  2. Serve in little gem lettuce cups as a canape.
  3. Stuff into a roll with some Asian slaw, mayo, fresh coriander and slices of red chilli.
  4. Serve on an Asian style slaw dressed with sesame oil, lime juice and a touch of soy.

 

 

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