Radio presenter Linda Marigliano shares her recipe for an easy, one-pan tofu dinner that's fragrant with a bit of heat.
- 600 g firm tofu
- 3 tbsp sunflower oil
- 1 tsp sesame oil
- 5 spring onions, cut into 2½ cm pieces, white and green parts kept separate
- 1 long red chilli, halved, seeded and thinly sliced on the diagonal
- salt, to taste
- 2 tsp light soy sauce
- 1 tbsp mushroom sauce (or vegetarian mushroom oyster sauce or vegetarian stir fry sauce)
- 1 tbsp cornflour, mixed with 1 tbsp water
- coriander sprigs and thinly sliced spring onion, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Drain the tofu, place on a piece of paper towel and pat dry. Chop the tofu squares in half on the diagonal to make triangles.
- Heat the sunflower oil in a wok or deep saucepan over medium heat. Add the tofu and cook on both sides until golden. Drain on paper towel and set aside.
- Add the sesame oil to the wok, then add the whites of the spring onions and the chilli and toss for about 15 seconds.
- Move the spring onions and chilli to the side, place the tofu back into the centre of the wok and add a small pinch of salt. Add the light soy sauce, mushroom sauce and 100 ml water and toss to combine.
- Add the green spring onion pieces and cornflour mixture and gently toss together. Serve scattered with coriander sprigs and thinly sliced spring onion.
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Photography by Danielle Abou Karam.