A glazed take on Tofu Pancakes, built on soy and ginger and finished the way we like it. Ready in about 25 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the soy and ginger 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 stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the toasted sesame oil and the rest of the soy and ginger flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Japanese
Members
Weeknight-friendly Chicken Breast Bisque with the sake and butter we come back to again and...
Japanese
Members
The kind of Japanese plate you make on repeat. miso and mirin, a proper stir-fry, and a finish...
Japanese Our tested Braised Cod Tabbouleh: delicate, generous, and balanced with miso and mirin. Serves...
Japanese
Members
Our tested Baked Chickpea Tart: clean, generous, and balanced with sake and butter. Serves 4...