Name: Tea-smoked tofu with crispy ginger
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 handfuls of lapsang souchong or black tea leaves; 1 tbsp caster/granulated sugar; ½ tsp shichimi togarashi or ¼ tsp dried chilli/hot pepper flakes (optional); 3 tbsp coconut or sunflower oil, plus extra for greasing; 800 g/1 lb 12 oz block of tofu, drained well on paper towels; 4 tbsp soft light brown sugar; 4 tbsp tamari or light soy sauce; 2 spring onions/scallions, finely sliced diagonally; 4 tbsp mirin; 4 large handfuls of white rice; 2 tbsp sesame seeds, toasted; steamed jasmine rice; 5 cm/2 in piece of fresh root ginger, peeled and cut into julienne strips

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Okay, it is possible to buy ready-smoked tofu, but it’s fun to have a go at smoking your own foods, and tofu is a perfect starting point as its porous texture and mild taste means it readily takes on stronger flavours. Special equipment is not needed, just a large old wok with a lid – and an open window!

Ingredients

800 g/1 lb 12 oz block of tofu, drained well on paper towels

Method

Before you start to prepare the smoker, make the crispy ginger. Heat the oil in a large wok over a medium heat and fry the ginger for 2–3 minutes until crisp. Remove with a slotted spoon, drain on paper towels and leave to one side. Pour away the oil and wipe the wok clean.
Meanwhile, mix together all the ingredients for the spicy soy sauce and leave to one side.<

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Tea-smoked tofu with crispy ginger

Ingredients

Method

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