Greens and Caramelized Tofu with XO Sauce

Name: Greens and Caramelized Tofu with XO Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Asian
Ingredients: vegetable oil (for frying); 600 g extra firm tofu (cut into 2cm thick strips); 6 cloves of garlic (peeled and finely chopped); a thumb-sized piece of ginger (peeled and finely chopped); a bunch of spring onions (thinly sliced); 2 tbsp soy sauce (plus one teaspoon extra for the greens); a small bunch of coriander (leaves and stalks roughly chopped); 3 head of cavolo nero (shredded); the kernals from one corn on the cob or 200 g frozen kernals; 3 tsp rice wine vinegar; 3 tbsp flavorless vegetable or rapeseed oil; 3 red onion (very finely chopped); 6 red chilies (finely chopped); 12 cloves of garlic (finely chopped); 1.5 tsp dried chili flakes; 3 tsp smoked paprika; 9 tbsp honey or maple syrup; 3 tbsp sesame oil; 6 tbsp soy sauce; 3 tbsp rice vinegar; 6 tbsp toasted sesame seeds

14 steps

Prep:45minCook:45min

This dish is all about the sauce. I have suggested making more than you will need, as it keeps well in the fridge for a few weeks and makes almost anything from sandwiches to salad bowls taste even more delicious.

Updated at: Thu, 17 Aug 2023 03:52:43 GMT

Ingredients

4 servings

Tofu and Greens

vegetable oil for frying

600gextra firm tofu

cut into 2cm thick strips

6 clovesgarlic

peeled and finely chopped

ginger

thumb-sized piece, peeled and finely chopped

spring onions

thinly sliced

2 Tbspsoy sauce

plus one teaspoon extra for the greens

coriander

leaves and stalks roughly chopped

3 headcavolo nero

shredded

1corn on the cob

kernals from

3 tsprice wine vinegar

XO Sauce

3 Tbspflavorless vegetable oil

12 clovesgarlic

1 ½ tspdried chili flakes

3 tspsmoked paprika

9 Tbsphoney

or maple syrup

3 Tbspsesame oil

6 Tbspsoy sauce

3 Tbsprice vinegar

6 Tbsptoasted sesame seeds

Instructions

XO Sauce

Step 1

Heat the oil in a small frying pan over a medium heat.

Step 2

Add the red onion, chopped chilies, and garlic and a pinch of salt and fry, stirring occasionally, for 15 minutes, until everything is glossy and completely soft.

Step 3

Stir in the dried chili flakes and smoked paprika and remove from the heat. Add the remaining sauce ingredients and stir well to combine.

Step 4

Reserve four tablespoons of the XO sauce for the tofu. The rest of the sauce will keep well in a jar in the fridge for up to three weeks.

Tofu

Step 5

Heat a splash of oil in a large frying pan over a high heat.

Step 6

Cook the tofu for three minutes on each side, until golden and crispy.

Step 7

Add the garlic, ginger, and spring onions and cook for another minute, then add the soy sauce and cook for about 30 seconds before spooning in the reserved XO sauce.

Step 8

Cook for three to four minutes until everything is thickened and caramelized. Remove from the heat and stir in the coriander, then put onto a plate.

Step 9

Wipe the frying pan clean with kitchen paper.

Step 10

Pour in a tablespoon of oil and heat to medium-high.

Step 11

Stir in the shredded cavolo nero and corn and add the rice wine vinegar and one teaspoon of soy sauce.

Step 12

Cook for two to three minutes, stirring a couple of times until the corn is blackened in places and the greens are bright and crisp at the edges.

Step 13

Stir through the tofu.