A quick and easy tofu dish that makes the most of black garlic by chef Hayden Groves. Groves is a former National chef of the year and when not in the kitchen is mostly found somewhere near a bike. He is currently gearing up to get ‘Back in the Saddle’ later this year for Cure Leukaemia.
The BaxterStorey executive chef who wrote an award winning charity book of the same title three years ago will once again be joining ex England international footballer Geoff Thomas for his last ever Tour de France, forming a peloton of 20 aiming to cycle over 3,400 km this June and July, one day before the professionals and to help raise £1,000,000 for Cure Leukaemia.
Recipe: black garlic & soy glazed Tofu with Chilli & spring onions
- 500g tofu
- 6 cloves black garlic
- 4 tbsp peanut oil
- 2 tbsp soy sauce, gluten-free soy sauce or tamari
- 1 tbsp caster sugar
- 1 red chilli, finely sliced
- 1 bunch spring onions, sliced
- 2 tbsp coriander, chopped
Dry the tofu with a clean kitchen towel to remove the water. Cut into 2cm cubes, then blot again and set aside.
Blend the black garlic cloves, 3 tbsp the oil, 3 tbsp water, soy sauce and sugar until combined, using a blender or small liquidiser.
Heat 1 tbsp peanut oil in a non-stick pan on a high heat. Meanwhile, season the tofu generously with a pinch of salt and freshly milled black pepper. When the pan begins to smoke, carefully add the tofu and turn the heat to medium. Fry the tofu, turning it over every min or so, until it is caramelised and crisped up on all sides (this will take about 5 to 6 mins). Once tofu is crispy and golden, tip onto a plate and set aside.
Add the chilli and spring onions to the pan and stir fry for 1 min, then pour in the black garlic sauce and reduce on a medium-high heat until it turns sticky.
Place the tofu back in with the sauce and stir so each piece is well coated, then add the chopped coriander and serve with steamed rice or noodles.
Recipe by Hayden Groves, thank you chef.