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.

The Larb Tao Hoo – tofu salad – is one of my favorite Thai dishes. Often found with meat (pork), very rarely you can find it with tofu. This is the version I propose to you. If you substitute the fish sauce with soy sauce you will have a 100% vegetarian dish.

Serves 6

Ready in 30 minutes

350 grams tofu finely diced

1 green chilli pepper chopped

1 tbs ground chilli pepper

1 tbs ground black pepper

40 grams glutinous rice (or basmati rice)

6 big spring onions

2 shallots

2 stalks lemongrass (you can skip this in case you can’t find any)

100 grams fresh cilantro

30 grams fresh mint leaves

6 limes

2 tbs fish sauce (or soy sauce for a vegan version)

2 tbs vegetable oil

salt

Heat the vegetable oil in a pan. Add the fresh chilli, the ground chilli and the black pepper. Fry for one minute and add the diced tofu. Stir-fry for 8/9 minutes. Season with salt and set aside.

Toast the rice into a hot pan, until hazelnut colour. Use a pestle or a grindr and grind it into a powder. Set aside.

Meanwhile, squeeze the limes and put the juice in a bowl, add the fish sauce (or the soy sauce), 3 tbs of water, mix well and set aside.

Dice the spring onions and the shallots into medium-small pieces. Chop roughly the cilantro and the mint leaves. Set aside.

In a bowl, put the tofu (warm) with its liquids, add the onions and the shallots, cilantro, mint and mix well. Season with the lime-fish sauce mixture and mix well.

Serve with steamed rice.