Trish Deseine’s Tofu with Ginger, Soy and Fresh Herbs

Packed with veggies and ready in just 20 minutes, this recipe is a MIDWEEK WINNER

Photograph by Virginie Garnier

Fresh, crunchy and ready in 20 minutes, this recipe also a good way of using up any raw vegetables (carrots, carrot tops, cauliflower, beans, peppers…) lurking in your kitchen. Just chop them very finely and add them to the aromatic sauce.

For 2

10 minutes preparation

20 minutes resting

1 carton of silky tofu (around 300g)

For the sauce

50ml soy sauce

1 teaspoon coconut sugar, honey or maple syrup

1 teaspoon grated fresh ginger

1 teaspoon toasted sesame oil

½ teaspoon finely chopped garlic

1 teaspoon lime juice

1 teaspoon fish sauce

For the garnish

5 or 6 radishes, topped and tailed, finely sliced

1 scallion, finely sliced

Fresh herbs – mint, basil, coriander, finely chopped

1 tablespoon dry roasted peanuts

Whisk all the sauce ingredients together.

Take the tofu from its packaging, set in a shallow plate and pour the sauce over it.

Put it in the fridge and leave to sit for 15 minutes or up to an hour, spooning the sauce over it a few times.

Serve with the chopped herbs, radishes and peanuts.


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