Greens and caramelised tofu with XO sauce

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian


By Anna Jones
From Saturday Kitchen

Ingredients

For the tofu

  • vegetable oil, for frying
  • 200g/7oz extra-firm tofu, cut into 2cm/¾in-thick strips
  • 2 garlic cloves, finely chopped
  • 1 thumb-sized knob ginger, peeled and finely chopped
  • 1 bunch spring onions, finely sliced
  • 3 tsp soy sauce
  • 1 small bunch coriander, leaves and stalks roughly chopped
  • 1 bunch cavolo nero, shredded
  • 1 corn on the cob, kernels only
  • 1 tsp rice wine vinegar

For the XO sauce

  • 1 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 2 red chillies, finely chopped
  • 4 garlic cloves, finely chopped
  • ½ tsp chilli flakes
  • 1 tsp smoked paprika
  • 3 tbsp honey or maple syrup
  • 1 tbsp sesame oil
  • 2 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp toasted sesame seeds
  • pinch salt

Method

  1. To make the XO sauce, heat the oil in a small frying pan over a medium heat. Add the red onion, chopped chillies, garlic and a pinch of salt. Fry, stirring occasionally, for 15 minutes, until everything is glossy and completely soft. Stir in the dried chilli flakes and smoked paprika, then remove from the heat. Stir in the remaining sauce ingredients and set aside.

  2. To cook the tofu, heat a splash of oil in a large frying pan over a high heat. Cook the tofu for 3 minutes on each side, until golden and crispy. Add the garlic, ginger and spring onions and cook for another minute. Add 2 teaspoons of soy sauce and cook for about 30 seconds before spooning in 4 tablespoons of the XO sauce. (The rest of the sauce will keep in a jar refrigerated for up to 3 weeks.) Cook for 3-4 minutes until everything is thickened and caramelised. Remove from the heat and stir in the coriander. Transfer to a plate.

  3. Wipe the frying pan clean with kitchen paper. Pour in 1 tablespoon of oil and heat to medium-high. Stir in the shredded cavolo nero, corn, rice wine vinegar and 1 teaspoon of soy sauce. Cook for 2-3 minutes, stirring a couple of times until the corn is blackened in places and the greens are bright and crisp at the edges. Add the tofu back in and toss very gently.

  4. Serve in warm bowls.

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