Tofu with Peppers and Spicy Oyster Sauce

It’s soon March – my favorite month of the year. When March comes a’knocking, my optimistic alter ego surfaces to answer the door. There’s already more light in the afternoon, more life in the morning, more hope in the world. When the clocks go back at the end of March it’ll all be okay.
This is something I made a while back that’s cheerful and full of color. Bold, bright flavors that, in the accompaniment of some steamed rice, makes a good dinner. Eat this against the backdrop of dark London night and wait for the arrival of Spring. And Spring brings all the best produce! No more potatoes, cabbage, apples and pears. I cannot wait for farmers’ markets to become a bit less miserable.

This should appeal to tofu-haters too. As I always say, tofu’s a sponge that soaks up all the wonderful flavors. If veganism/vegetaranism is an issue, try soy sauce and a bit more mirin.

Recipe adapted from Food and Wine
Serves 4 as a starter
400g tofu
3 garlic cloves, minced
1 thai green chili
1 red pepper, deseeded and sliced (0.5-1cm)
1/4 cup oyster sauce
1 1/2 tbsp mirin
1/4 cup water
Coriander, chopped

Cut the tofu into 1cm slices and pat dry with kitchen towel.

In a pan with a few tbsp of vegetable oil, shallow fry the tofu on medium-high heat  until golden on both sides and drain on kitchen paper.

In the same pan, turn the heat down and add the garlic and chili and fry for a few minutes until fragrant.  Add the pepper, oyster sauce, water and mirin, turn the heat up and cover with lid to cook for a few minutes until the pepper softens.

Serve with chopped coriander.

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