Ingredients

Method

• 1 x 297 g carton Woolworths firm tofu
• 400 g a mix of Tenderstem broccoli, sugar snap peas, mangetout, fine green beans or baby pak choi
• 2 nests rice vermicelli
• 2 cups vegetable stock
For the marinade, mix:
• 2 T soya sauce
• 1 T sesame oil
• 1 T rice vinegar
• 1 T sherry or Marsala
• 1 t honey
• 1 clove garlic, grated
• 1 t fresh ginger, grated
For the dressing, mix:
• 1 T rice vinegar
• 5 T sesame oil
• 1 T soya sauce
• 1 t fresh ginger, grated
• ½ t red chilli, finely chopped
• 1 t honey

Method

Ingredients

1. Drain the tofu and pat dry with kitchen paper. Place in a colander over a bowl, then cover with baking paper and a small board. Place a can or two or anything heavy on top to press down firmly for about 45 minutes. Pour off any liquid that accumulates in the bowl. Once firmly pressed, blot well with kitchen paper.

2. Leave the tofu whole and place in a shallow baking dish just large enough to take it. Spoon over the marinade. Marinate for 1 hour or longer, or even overnight in the fridge. Baste again before baking.

3. Bake at 120°C for 1½ hours, basting occasionally, until firm and browned. Slice into 3 or 4 slabs for serving.

4. Steam the vegetables until tender-crisp. Mix with the dressing.

5. Break the vermicelli into thirds. Place in a saucepan, pour over the stock and bring to a simmer. Separate with tongs. Cover and turn off the heat. Leave for 5 minutes to soften by which time the stock should be absorbed.

6. To serve, use large shallow bowls. Add layers of vermicelli, dressed steamed vegetables and a slab of tofu.

Cook's note: When I’m not in the mood for eating meat, I think ahead and start planning this tasty dish – the tofu is best marinated overnight before being slowly baked. It’s delicious topped with well-dressed steamed greens and a nest of vermicelli.

Find more tofu recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira