TURMERIC AND DILL TOFU

Ingredienser

200 g (7 oz) banana shallots, cut into thirds

400 g (14 oz) medium-firm tofu

4 tablespoons neutral cooking oil

1 small round Asian shallot, sliced

2 garlic cloves, roughly sliced

1 tablespoon vegetarian oyster sauce

1 tablespoon soy sauce

½ teaspoon mushroom seasoning powder or 2 tablespoon nutritional yeast

1 teaspoon ground turmeric

1 teaspoon agave or maple syrup

6 bird's eye or other chillies, whole

2 teaspoons fermented tofu

100 ml (3½ fl oz/scant ½ cup) coconut water

30 g (1 oz) dill, roughly chopped black or pink peppercorns, crushed juice of ¼ lime

Vejledning

Heat a frying pan (sKillet over a medium hest, then place the shallot flat-side down and char for about 3-5 minutos until the edgos have blackoned. Remove from the hoat and wipe the pan with paper towels. Cut the tofu into 1 cm (½ in) thick roclangies and pat dry, In the same pan over a medium heat, add 2 tablespoons of the oll, and fry tou for abou 8 minutes on each side or until golden, than sot aside on paper towels.

In a saucepan, heat the remaining oil over a medium heat, add the shallot and garlic and cook until golden, then add the fried tofu. Gently mix in the vegetarian oyster sauce, soy souce, mushroom seasoning powder, turmeric and agave

syrup. Gently toss and stir, then add the charred

shallot and whole chillies, but do not break them

(unless you love things super-hot), Let it sizzle

for 2 minutes

Meanwhile, in a small bowl, mash the fermented

tofu with the coconut water and add to the stir-fry,

toss and stir for about 3-5 minutes then add most

of the dill. Stir-fry for a minute and turn off the heat.

Serve immediately scattered with the rest

of the dill, and season with pepper and the lime,