Tessuti Six Steps To A Weekend Feast

Tessuti Six Steps To A Weekend Feast

With isolation in full swing, we have all become so-called experts in the kitchen – whether it’s banana bread you are baking or being the cocktail shaker in your own kitchen. We only found it appropriate to introduce six steps to a weekend feast, into our daily Six At Six content mix.

Taking inspiration from the diverse global destinations of our campaigns, this week we guide you how to make the #Tokyo inspired Sichuan tofu and aubergine rice bowls.

Ingredients: 

(Serves 2)

400g Packet of silken tofu (soft tofu)

1 TBSP Toasted sesame oil

1 TBSP Vegetable oil

10g Garlic, chopped

20g Fresh ginger, peeled and finely chopped

½ Leek, thinly sliced

1 Aubergine, diced into small cubes

 

Mapo Sauce:

2 TBSP Sake

2 TBSP Red miso

1 TBSP Mirin

1 TBSP Soy sauce

2 TSP Runny honey

1 TSP Sichuan broad bean chilli paste

½ TSP Katakuriko (potato starch) or cornflour mixed with ½ TBSP of cold water

400g Cooked white japanese rice to serve

1 Spring onion, thinly sliced to garnish

 

Step one:

Dice the Tofu into small cubes and then wrap in two layers of paper towels to remove any excess water. Set aside.

 

Step two:

To make the Mapo sauce, combine the sake, red miso, mirin, soy sauce, honey and sichuan broad bean chilli paste in a small bowl. Stir together and set aside.

 

Step three:

Heat the toasted sesame oil and vegetable oil in a medium frying pan/ skillet over medium heat. Fry the garlic, ginger and leek for 1 minute to infuse the flavour into the oil and then add the aubergine. Fry for 2 minutes until brown.

 

Step four:

Add the Mapo sauce and 80ml of water to the pan with the vegetables. Reduce the heat to low and simmer, uncovered for 3 minutes.

 

Step five:

Add the tofu cubes gently, then pour the Katakuriko (potato starch) or cornflour and water mixture around the rim of the pan. Bring to the boil for around a 1 minute to thicken the mixture slightly, then remove from the heat.

 

Step six:

Divide the cooking rice between serving bowls and add the map tofu. Garnish the dishes with sliced spring onion.

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