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Braised tofu with fennel, wombok, egg, brown rice and peanuts

Karen Martini
Karen Martini

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Karen Martini’s warm and nourishing bowl will banish winter chills.
Karen Martini’s warm and nourishing bowl will banish winter chills.William Meppem

Sometimes, when it’s cold outside, I like to take the time to make something nourishing, warm and delicious for lunch, creating something that feels just a little more substantial. I always feel as if I’ve done myself a favour and it certainly banishes the chills.

I know there are a few ingredients here to gather, especially for lunch, but pre-making a large batch of this gently spiced tofu and vegetable dish means you can reheat it to serve whenever you’re in need of a pick-me-up.

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Ingredients

  • 150ml extra virgin olive oil

  • 1 thick lemongrass root, bruised

  • 400g medium tofu, cut into 2cm dice

  • 1 white onion, sliced in half moons

  • ½ fennel bulb, halved and finely sliced

  • 2 thumbs of ginger, peeled and finely diced

  • 4 small carrots, finely sliced

  • 1 tbsp fennel seeds

  • 1 tbsp curry powder

  • 1½ litres vegetable stock or water

  • 3 tsp bonito powder (or vegetable stock powder)

  • 3 tbsp mirin

  • 1 tbsp Japanese soy sauce (shoyu)

  • 3 garlic cloves, thinly sliced

  • 1 green chilli, cut in three on an angle

  • ½ small wombok, cut 4cm thick across

  • 3 large silverbeet leaves, stripped from stems and finely sliced

  • 2 tbsp oyster sauce (or mushroom-based “oyster” sauce)

  • cooked brown rice, to serve

  • 4 eggs, boiled for 10 minutes, peeled and quartered

  • 3½ tbsp toasted, salted peanuts, chopped

  • ½ bunch of coriander, leaves and fine stems finely chopped

  • chilli oil, to serve (optional)

Method

  1. Step 1

    Heat a wide-based saucepan over high heat until hot. Add 100ml of oil, then the lemongrass and tofu and fry for 5 minutes. Remove the tofu, leaving the lemongrass and oil behind, then add the onion, sliced fennel and ginger and cook for 3 minutes. Add the carrot and cook for 3 minutes. Add the fennel seeds and curry powder, stir briefly until fragrant, then add the stock. Return the tofu and add the bonito, mirin and soy. Bring to a gentle simmer and cook for 15 minutes.

  2. Step 2

    Meanwhile, heat a large frying pan over high heat until hot, then add the remaining oil. Add the garlic and chilli and fry for 4 minutes to colour deeply, but not burn. Add the wombok and stir-fry for 2 minutes to soften, then add the silverbeet and stir to wilt for 2 minutes. Add the oyster sauce, stir through for 2 minutes, then turn off; the vegetables will cook a little more in the residual heat.

  3. Step 3

    Share the rice between four bowls, then spoon over the tofu and top with the garlicky greens. Nestle in the egg quarters and sprinkle over the nuts and coriander. I also like to spoon over some chilli oil to finish.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/braised-tofu-with-fennel-wombok-egg-brown-rice-and-peanuts-20230630-p5dkpe.html