My favourite flavours when summer strikes are definitely Asian flavours. I realise it is a generalisation really as Asian cuisine is one of amazing depth and breadth, but there are certain staple Asian ingredients like limes, chilli, ginger, soy sauce, spring onions, lemongrass, coriander, mint that scream summer to me and I like using them in hot summer months.
Today’s dish is somewhat inspired by a TV show we’ve been passionately watching. Those of you who live in the UK are probably familiar with the entertaining pair of Hairy Bikers. The series we’ve just finished watching was called Asian Adventure, where they delved into the culinary traditions of Thailand, Hong Kong, Japan and South Korea. Although most of the food they enjoyed wasn’t really vegan, I still loved watching the show. It certainly got my creative juices flowing. The idea for this dish struck me after I watched one of the episodes and although the purists will certainly shake their heads in disapproval as my today’s dish is a bit of a fusion – it’s simply my take on flavours that I enjoy eating – don’t be put off trying it. It’s easy to make, healthy, filling and immensely satisfying.
200 g firm tofu, pressed* 2 tbsp peanut oil, for frying 2 tbsp cornstarch / cornflour 2 tbsp maple syrup 1½ tbsp rice vinegar 2 tbsp soy sauce 1 tsp Sriracha or chilli paste 1 tsp liquid smoke
