Tommy Tofu

Serves 4

Tofu isn’t to everybody’s taste, but I’m convinced that’s because few people other than those from the Far East know how to cook it. It’s practically tasteless, so needs strong flavours to make it more attractive to taste. Y

ou can either marinate it yourself – in ginger, garlic and balsamic vinegar – or, as I’ve done here, buy ready-marinated tofu, and add even more extra flavours at home.

Tofu is a wonderfully healthy food. It’s full of phytoestrogens that help regulate hormone levels and is a valuable food for women of all ages as its calcium content helps build strong bones.

3 heaped tbsp tomato ketchup
2 tbsp soy sauce
2 tbsp Worcestershire sauce
1 tbsp hot chilli sauce
1 tsp sesame oil
1 tsp chilli oil (see fresh tip below)
handful of coriander, chopped
1” ginger root, peeled and thinly sliced
4 tomatoes, coarsely chopped
1 tbsp rapeseed oil
8 oz Tofu, cubed
1 onion, finely chopped

First make the sauce by mixing together the tomato ketchup, soy sauce, Worcester sauce, chilli sauce, sesame oil and chilli oil.

Heat the rapeseed oil in a wok, add the onions, cook till soft but not brown. Add the tomatoes, ginger and coriander and stir for two minutes. Pour in the sauce and add the tofu and cook gently for seven minutes, stirring occasionally.

Michael’s tip
Chilli oil is sometimes difficult to find and often expensive, but it’s easy to make yourself. When small, hot red chillies are easily available in the shops, buy a few packets – about 20 heads of the fruits – cover them with freshly boiled water, then drain immediately and thoroughly.

Leave to cool, push them into a large bottle, cover with olive oil and leave for at least two weeks before use.

This oil also gives a really fiery taste to an arabiatta sauce for pasta.