A Culinary Journey: Exploring Vegan Tofu Dishes in London
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Chapter 1: A Taste of Asia
When I initially moved to London, I struggled to distinguish between various Asian cuisines—Chinese, Vietnamese, Singaporean, and Thai all blended together in my mind. However, with time and experience, I have learned to identify the unique flavors and characteristics of each cuisine, even if I occasionally still mix them up.
As summer makes an unexpected return to London, it’s hard to believe that just a week ago we were bundling up against the evening chill. Such is the unpredictability of English weather. This fluctuation inspired me to prepare a comforting vegan dish for a friend visiting from my partner's circle last weekend. The recipe is both warm and hearty, perfect for clearing the sinuses and filling the belly. Though I'm still familiarizing myself with tofu, I've improved my technique. My initial attempts resulted in cubes that were too large, but now I've mastered the art of cutting them just right.
I've made some adjustments to the original recipe. Instead of caster sugar, I opted for regular sugar, swapped red bird’s-eye chilies for green ones, used regular basil in place of Thai basil, and chose brown rice instead of jasmine. The end result was still delicious.
Please note that the ingredients and cooking instructions are adapted from The Guardian’s Feast supplement.
Tofu and Coconut Curry with Turmeric and Thai Basil
Prep Time: 15 min Cook Time: 30 min Serves: 4
- 450g extra-firm tofu
- Rapeseed oil
- 300g green beans, trimmed
- 1 onion, peeled and sliced
- 5cm x 4cm piece of fresh ginger, grated
- 2 red bird’s-eye chilies, sliced
- 1½ tsp sugar
- ½ tsp ground turmeric
- 1½ tsp fine sea salt (or to taste)
- 1 x 400ml tin coconut milk
- 1½ tbsp fresh lime juice (from 1 lime)
- 25g Thai basil leaves
- Jasmine rice, for serving
Begin by pressing the tofu to remove excess moisture: hold it over the sink and apply light pressure with your hands. Wrap it in kitchen paper, press again, unwrap, and cut into 2½ cm cubes.
Prepare a large plate next to the stove for the cooked tofu and beans, and have a pair of tongs or two forks ready. Heat three tablespoons of oil in a large frying pan over medium-high heat. Once hot, add the tofu and fry for six to eight minutes, turning occasionally until golden brown. Carefully transfer the tofu to the plate.
Add the green beans to the hot pan, shaking to create a single layer. Allow them to blister for two minutes, then turn to brown the other side. Transfer the beans to the plate with the tofu once done.
Return the pan to the heat, adding a bit more oil. When hot, sauté the onion for six minutes until it becomes translucent. Incorporate the ginger and chili, stir-frying for two minutes. Next, add the sugar, turmeric, and salt. Pour in the coconut milk along with the cooked tofu and beans, then add the lime juice. Bring to a simmer and let cook for five minutes.
Finally, fold in the Thai basil leaves, cooking for an additional minute until wilted. Taste and adjust the lime juice and salt as needed. Serve the curry in bowls over freshly steamed jasmine rice.
The first video, titled "Omnivore — Official Trailer | Apple TV+", explores the intricacies of dietary choices and the impact of modern eating habits.
The second video, "Michael Pollan: The Omnivore's Dilemma," delves into the complexities of our food systems and the moral dilemmas faced by today’s eaters.