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

Name: Braised tofu with fennel, wombok, egg, brown rice and peanuts
Cook time: 1 h
Yield: 4
Cuisine: Asian
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)

Karen Martini

June 30, 2023

easyTime:30 mins - 1 hourServes:4

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.

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

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.
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.
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.