Parsley crumbed tofu in tarragon broth with spring vegetables

Parsley crumbed tofu in a tarragon broth with spring vegetables

1 onion, diced
3 celery stalks, chopped
2 carrots, chopped
2 cloves garlic, chopped
5 tarragon sprigs
6 peppercorns
Almond or olive oil
1Tb sea salt
2 Lt water
1 block firm tofu, drain water and cut into blocks
½ bunch Dutch carrots, trimmed and peeled
1 bunch of asparagus, trimmed
1 C peas

½ C blanched almonds
½ bunch continental parsley, add stems to broth
1 garlic clove
1Tb almond or olive oil
1tsp sea salt

In a large pot heat 2Tb oil add onion, celery, carrot (not Dutch)and garlic; sweat for a few minutes until softened. Add tarragon, peppercorns, parsley stems, salt and water. Simmer for 40 minutes, liquid will reduce by half.

For the crumb, Blitz together all ingredients.

Pre heat oven to 160°
Heat 1Tb oil in fry pan and fry tofu on all sides. Press crumb together firmly and place on top of tofu. Bake in oven for 15mins or until crumb is golden.

Strain broth into a bowl, discard solids. Return liquid to pot over a medium heat and season to taste. Simmer Dutch carrots in broth for 5mins. Add asparagus and peas cooking for a further 5mins.

To serve, gently place crumbed tofu in bowl, pour broth and vegetables around.
Serves 4

Tarragon has the flavor of sweet aniseed and mild vanilla. This recipe is also great with the fish replacing the tofu.

Cabbage rolls in lemongrass & 5 spice broth

Cabbage rolls in 5 spice broth

8 large chinese or savoy cabbage leaves, 2 small ones can overlap as 1
Pot of boiling water
300 gm firm tofu, place block on paper towel to absorb excess water
1 medium carrot, grated
½ onion, finely diced
1 inch piece ginger, grated
1 large garlic clove, crushed
1 Tb ground flaxseed, this is an egg substitute to bind mix. Also see note.
1 Litre vegetable broth
1 Tb coconut or sesame oil
1 tsp Chinese 5 spice powder
1 red chilli, remove seeds and slice
1 stalk lemongrass, discard top, end and outer leaves, cut in half and half again lengthwise
chives for garnish

Trim cabbage stems and plunge leaves into boiling water for 2 min or until pliable, remove run under cold water and lay on a clean t-towel.
For the broth
Heat oil in a large pot with lid, stir in 5 spice. Add broth, lemongrass and chilli. Bring to boil then reduce heat and simmer with lid on for 15min.

Mash tofu with a fork in a medium bowl. Stir in carrot, onion, garlic, ginger, flaxseed and pinch of salt. Mix well so that flaxseed can bind mix.
Lay cabbage leaves out and place 2 Tb of tofu mix into centre, roll and fold in edges. Repeat with remaining leaves and mixture. Hold together with toothpick if necessary.

Place cabbages rolls fold side down into broth. Cover and simmer gently for 10 min.
Serve rolls with broth and top with chives.
Makes approx. 8

Note- Flaxseed can be bought whole or ground. If you buy ground, store in the freezer because the oil oxidizes quickly and will go rancid. Whole seeds can be ground in a pestle & mortar or coffee grinder.

Chinese 5 spice powder is blend of cloves, fennel, cinnamon, star anise and Szechuan peppercorns. This combination delivers sweet, sour, spicy, bitter and salty!