Our tested Baked Tofu Plate: bright, generous, and balanced with ginger and star anise. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the ginger and star anise elements, and pat the tofu dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the firm tofu and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the rice noodles and the rest of the ginger and star anise flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped coriander and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
The kind of Vietnamese plate you make on repeat. fish sauce and lime, a proper braise, and a...
Vietnamese This Vietnamese Skillet leans on caramel and pepper to do the heavy lifting. We braise the Beef...
Vietnamese A fresh take on Tofu Tabbouleh, built on herb and peanut and finished the way we like it. Ready...
Vietnamese This Vietnamese Grain Bowl leans on herb and peanut to do the heavy lifting. We smoke the...