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.

1 melanzana grande / 1 big eggplant

300 gr tofu / 300 gr tofu

1 spicchio d’aglio / 1 garlic clove

2 cucchiai vino bianco / 2 tbs white wine

3 cucchiai salsa di soia / 3 tbs soy sauce

4 cucchiai olio d’oliva / 4 tbs olive oil

sale e pepe / salt and pepper

Tagliare le melanzane e il tofu a cubetti regolari.

Dice the eggplants and the tofu.

Soffriggere l’aglio con l’olio (togliere l’aglio se desiderate).

Fry the garlic with the olive oil (if you like retain the fried garlic).

Unire le melanzane, salare e saltare a fuoco medio per 10 minuti.

Add the eggplants, add salt and fry for 10 minutes at medium heat.

Aggiungere il tofu e continuare a saltare per altri 5 minuti a fuoco alto mescolando continuamente.

Add the tofu and fry for other 5 minutes at high heat stirring continuously.

Unire il vino e continuare a saltare per altri 5 minuti.

Add the white wine and continue frying for other 5 minutes.

Aggiungere la salsa di soia. Lasciare insaporire e continuare a saltare a fuoco alto per 5 minuti e servire.

Add the soy sauce. Season at high heat for 5 more minutes and serve.