Sumac & Ginger-Garlic Pan-fried Tofu

Marinade

• 2 tbsp sumac + more for serving
• 3 tbsp soya sauce – shoyu or GF tamari type
• 2 tbsp ginger paste
• 4 large cloves of garlic, crushed
• 1/2 tsp mild chilli powder (less if you don’t tolerate much heat)
• 1 tbsp agave or date syrup
• Black pepper and salt to taste
• 450g extra firm plain tofu, such as Oasis or Viana brand. Cut into 8 ‘steaks’ and pat dry.

Vegetables

• 2-3 tbsp plain oil, eg cold-pressed rapeseed, plain vegetable oil or similar – reduce or use oil spray for a low-fat/diabetic option, but you’ll need a non-stick pan or wok for this
• 300g broccoli, (stem peeled) and cut into florets
• 150g oyster mushrooms, roughly chopped
• 150g chestnut or white mushrooms, roughly chopped

TOFU INFO:

If you can’t get hold of extra-firm tofu, use medium-firm, like Cauldron, Dragonfly or Clearspot. NB Silken tofu of any type is not suitable for stir-frying.

How to press tofu – two methods

• Unwrap it, drain, slice into ‘steaks’ and place in a colander. Cover with a clean tea towel or kitchen towel, then a plate. Place weights or tins of food on top. Let it drain over the sink and leave for 30 minutes minimum (a few hours is best). Remove from the colander and pat dry before marinating then frying.
• Press the tofu in a commercial tofu press if you have one