Tofu, again. I am making a few experiments and I must admit that it is a very versatile ingredient. You can deep fry it, grill it, stir-fry it, cook it in sauce and it keeps its shape and it does not crumble. On top, its spongy texture makes it very tasty (as it absorbs aromas and juices), as in this version, cooked with soy sauce reduction.

Here I introduce also a universal and vegan salad dressing: the peanuts dressing. Make more and preserve it in the fridge for one week. It is a perfect dressing for all vegetables and it can be used as a marinade for the Chicken Satay (Chicken Satay recipe).

Serves 4

Ready in 30 minutes

350 grams fresh tofu

80 grams baby spinach

250 grams lentils (boiled)

50 grams bean sprouts at your choice

4 tbs soy sauce

2 tsp sugar

1 tbs rice vinegar

2 tbs water

peanut dressing*

First prepare the peanuts dressing (see below).

Cut the tofu into half centimeter slices. Dry them with a dry cloth and set aside.

Meanwhile in a small casserole put the soy sauce, the rice vinegar, the water and the sugar a bring to a boil. Let simmer until reduced of two thirds. Set aside.

Heat the oil in a pan. When hot, put the tofu slices and let them fry high heat for 3 or 4 minutes per side (or until golden). Now reduce the heat and add the soy sauce reduction. Turn the slices continuously until the liquids are all evaporated. Retain from fire and set aside.

Toss the lentils with 4 or 5 tablespoons of peanuts dressing.

Compose the plate: put a few spinach on the bottom of the plate, put the lentils and top with the tofu slices. Before serving decorate with sprouts at choice.

*Peanuts dressing

200 grams peanuts butter

a quarter of a glass of soy sauce

a quarter of a glass of rice vinegar

one glass of water

3 tsp sugar

3 cm ginger root

2 garlic cloves

3 tbs vegetable oil

Heat the vegetable oil in a pan. And stir-fry the minced garlic (I keep the whole clove to retai nit once golden), and the grated ginger until golden.

Add the remaining ingredients and on medium-low heat mix everything until smooth. Set aside for later use.

As a general rule, this sauce, once cold, can be kept into the refrigerator up to one week.

Serves 4

Ready in 40 mins

2 chicken breasts

100 grams feta cheese

100 grams boiled spinach

10 grams pine nuts

30 grams pitted olives

half glass of white wine

Half the chicken breast, you will have 4 fillets.

With a knife cut the fillets horizontally and make a sort of pocket (careful not to slice it completely).

In a container put the spinach roughly chopped. The feta cheese into small chunks, the pine nuts and the olives. Mix well.

Fill in the half breasts with the spinach mixture and press gently in order to close a little the pocket.

Heat 2 tbs of vegetable oil in a pan and fry the chicken on both sides turning them carefully for 12-15 minutes.

When the meat is fried, add the wine. Let the liquid to be absorbed and serve.

Ready in 15 minutes

800 grams fresh spinach leaves

2 tbs olive oil

salt

Heat the olive oil in a casserole.

Add the spinach slowly (in case they do not fit the casserole).

Let simmer stirring continuosly – high heat – for 10-15 minutes.

Retain from fire and drain in a sieve the exceeding water.

Serve.