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Over the last few days i’ve visited our local Asian supermarket a fair few times. God knows why it had been so long since i’d been- everything there blows my mind. So many new, interesting, incomprehensible (sadly i don’t speak Mandarin) goods on offer. I went in search of good quality tofu and rice wrappers. Hidden away at the back of the shop was more tofu than you could shake a very beautiful bamboo stick at. Sadly i didn’t find rice wrappers though i did end up with some pretty funky Bean Curd alternatives.

I guess it started with the midnight Ramen and since then i’ve developed a serious craving for all things marinated in sesame oil, rice wine vinegar, ginger etc, etc. In my hunt for some really firm tofu i managed to pick up some Soba noodles and Nori wrapper and can’t i just feel Sushi coming on. But last night i decided to start with a baby step- steamed Bean Curd Parcels. I don’t own a steamer of any sort but made do with a sieve placed over a very shallow pan of boiling water and the results were just fine. I wanted the filling of the parcels to be as barely cooked as possible so i cut all my veg into matchsticks and marinated them in a whole heap of good stuff. To accompany both the parcels and the grainy, dark noodles i opted for an earthy, sweet marinated tofu.


Sadly the tofu wasn’t nearly as firm as i’d dreamed, instead we ended up with a kind of delicious crispy scrambled tofu affair- lush none the less. Oh well, the search continues…

Serves 2, Vegan, Gluten- Free

Crispy Marinated Tofu:

  • 1/2 block of firm Tofu (good luck)
  • 1 tablespoon of Sesame Oil
  • 1 tablespoon of Rice Wine Vinegar
  • 1/2 tablespoon of Soy Sauce
  • 1/2 teaspoon of Coriander Seeds (or fresh if you have)
  • 1 tablespoon of Brown Sugar
  • 1/2 tablespoon of Maple Syrup
  1. Drain the tofu and try to remove as much excess juice as possible- i put mine between a few sheets of kitchen roll and pop a heavy pan on top
  2. Chop into slabs and lay on a roasting tray
  3. Combine all the other ingredients in a cup and then pour over your tofu
  4. Carefully mix this all together to ensure all the tofu is coated
  5. Cover and leave for a minimum of 1 hour
  6. Heat a skillet (yes! i have one now- Thanks Shelley) until smoking hot
  7. Add the tofu and cook for 6-8 minutes, until crispy

Marinated Bean Curd Parcels:
(Makes 2 very large, 4 medium parcels, Vegan, Gluten- Free)


  • 1 sheet Bean Curd Wrapper (depending on your wrapper)
  • 2 Spring Onions
  • 1 stalk of Celery
  • 1 Carrot
  • handful of Sugar Snap Peas
  • handful of Red Cabbage
  • juice of 1 Lemon
  • 1 tablespoon of Rice Wine Vinegar
  • 1/2 teaspoon of Salt
  • 2 cloves of Garlic
  • 1 thumb of Ginger
  • 1 Red Chilli
  1. Wipe your wrappers with a damp cloth to remove excess salt, fold in half and then cut into 2 rectangles
  2. Cut/ julienne all your vegetables into matchsticks, combine in a measuring jug
  3. Add all the other ingredients to a blender and blitz until smooth
  4. Pour over the vegetables, cover and toss to coat everything, do this every 15 minutes for 1 hour
  5. Place a couple of spoonfuls of veg onto your wrappers, fold the sides over then fold the top and bottom, secure with toothpicks
  6. Steam for no longer than 5 minutes


I served the tofu over Soba noodles which i drizzled in (more!) Sesame Oil and the parcels on the side with a simple radish/ leaf salad.