SHALLOT TO LOVE

Make the most of this late-season veg with these tasty dishes

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INGREDIENTS

FOR THE TOFU

200g smoked tofu

1 tsp sesame oil

1 tsp minced garlic

1 tsp minced ginger

1 1/2 tbsp soy sauce

1 1/2 tsp sriracha

FOR THE BROTH

2 tbsp chilli oil

2 shallots, peeled and minced

2 cloves of garlic, peeled and minced

1/2 tsp Sichuan peppercorns

2 tbsp tahini

1 tbsp peanut butter

1 tbsp soy sauce

1 tsp sriracha

250ml soy milk

500ml vegetable stock

1/2 tsp salt

TO SERVE

2 nests of ramen noodles

2 bok choy, halved

Soft boiled egg, halved (optional)

Chilli oil

Crispy shallots

METHOD

Crumble the tofu until it resembles minced meat. Heat a frying pan over a medium heat. Add the sesame oil. Once hot, add the garlic and ginger and fry for 2-3 minutes. Add the crumbled tofu. Season with soy sauce and sriracha. Mix well and cook over a medium high heat for a further 5 minutes.

Bring a large pot of water to a simmer. Add the noodles and cook for 1-2 minutes, until very al dente, as they will continue to cook in the hot soup. Remove the noodles from the water with tongs and run under cold water. Drain well and set aside.

In the same pot, add the bok choy and cook over a medium-high heat for 2-3 minutes until bright green and tender. Drain and rinse in cold water.

Wipe out the pan and return to a medium high heat. Add half the chilli oil and, once hot, add the shallots, garlic and Sichuan peppercorns. Sauté over medium high heat for 3-4 minutes until the shallots are cooked through.