Comments on: Tofu with a moreish tomato and ginger sauce

By: Jeannie Psomas

Jeannie Psomas — Mon, 03 Nov 2014 04:57:05 +0000

This was great. I used a bunch of chopped scallions instead of onions and put Chinese black vinegar (like balsamic vinegar) in to liven it up a bit – fantastic results. I also put a few whole Sichuan peppercorns in with the garlic/scallion/ginger part. Yum!

By: Elizabeth

Elizabeth — Tue, 10 Aug 2010 02:16:59 +0000

Wow really great information! Thankyou for that and thankyou for the wonderful looking recipe. I am a tofu fan so this recipe would be great!

By: another outspoken female

another outspoken female — Mon, 09 Aug 2010 09:12:22 +0000

Wow! As soon as I read tomato and ginger I knew how great this would taste. Undeterred by having no lemongrass or molasses on hand I substituted them with kaffir lime leaves and kecap manis (for the sweet deep flavour). I also had an eggplant in need of use so pan fried it and added to the sauce with the tofu. Served with a heap of fresh coriander on top. It came together beautifully. Thanks so much.
Have you tried it with tempeh, am thinking it would make a great sauce for tempeh and green beans?

By: Sophie

Sophie — Mon, 26 Apr 2010 18:04:51 +0000

Helen, I’m very impressed that you’re making your own tofu. I haven’t looked into this myself yet but I’ve heard that you can buy the traditional calcium sulphate tofu coagulent to make calcium rich tofu at home.
Kylie, I have emailed you about the chilli but yep, it’s a finely chopped chilli that goes in (I’ll change the recipe to make this clearer).

By: kylieonwheels

kylieonwheels — Sat, 10 Apr 2010 09:50:52 +0000

G’day, first time trying out one of your recipes. Can I just clarify the chilli situation…it’s meant to be chopped, yeah?
Looking forward to trying this out tomorrow, I love the combination of spice and tofu.
thanks!

By: Helen

Helen — Wed, 07 Apr 2010 09:32:16 +0000

Lovely! I am a sucker for any new tofu recipes.
I make my own using milk from my soy milk machcine and use lemon juice or vinegar to coagulate so the calcium will be far lower.
Tofu is also great blitzed with seeds or nuts, some lemon juice and oil as a non diary ricotta.

By: Sophie

Sophie — Fri, 26 Mar 2010 20:47:55 +0000

Thanks everyone for the comments.
Just to reply to Kathryn’s query regarding what to use if you don’t have any molasses; I would use brown sugar as first choice, but if not honey or agave would work fine, just in smaller quantities as they tend to be sweeter than molasses

By: Gill

Gill — Thu, 25 Mar 2010 17:12:23 +0000

I’ve never tried Tofu before, so not sure what it tastes like, but this recipe sounds really tasty with the ginger and tomato flavours, so I am going to give it a try. Don’t know what my husband will think as he is a big meat-eater. I am trying to re-educate him to eat more healthily.

By: Arwen from Hoglet K

Arwen from Hoglet K — Thu, 18 Mar 2010 04:09:54 +0000

That sounds like a great way to get some flavour into your tofu. My mum has been trying to eat more tofu, so I’ll recommend your recipe to her.

By: another outspoken female

another outspoken female — Thu, 18 Mar 2010 03:26:43 +0000

Looks wonderful. Sometimes I feel like a freak out in the real world due to my passionate love of tofu, so it’s always great to see like minds at work.
The molasses (especially if blackstrap) lends a touch of iron to the dish too, which never goes astray in a veggie diet.