Tofu & Eryngii on toast

Ingredients; for the dressing: Honey 1tbsp, dark soy sauce 1tsp, light soy sauce 1tsp, fish sauce 1/2 tsp, wasabi - recipe: tofu 150 gr, 2 or 3 big king brown mushrooms (eryngii), garlic 1 clove, fresh ginger 2 cm, pink Himalaya salt, black pepper, cayenne pepper, paprika powder, rice wine 1 tbsp, basil, sunflower oil 3 tbsp, sesame oil a few drops, toast to your liking

Slice the mushrooms lengthwise, 5mm thick. Chop garlic and ginger very fine. preheat the oven, we need about 200°. Toss the mushrooms in a baking tray, cover with 2 tbsp sunflower oil, add a bit of black pepper, a little salt, garlic and ginger. Cover the tray with aluminium foil. Put in the oven, after 15 to 20 minutes, open the lid and add 1 tbsp of rice wine. cover and leave in the oven for 5 more minutes.
Slice tofu into litle squares about 5 mm thick, dust wiyh cayenne pepper and paprika powder. Heath a frying pan, add 1 tbsp of sunflower oil. Fry tofu on medium heat, until nicely coloured. Place tofu on kitchen paper to absorb oil.
Dressing; Mix the honey, dark soy sauce, light soy sauce and fish sauce in a small bowl.
Take a piece of toast (warm), put two slices of tofu as a base, add mushrooms (leave most of the garlic and ginger in the cooking tray). Dress with 1 tsp of the honey mixture, add a touch of black pepper and pink salt. Put the toast on a plate dress the plate with some wasabi and a few drops the honey mixture and sesame oil. finish with a little basil. You can use all kinds of toast, I used a soft Swedish toast.
If you are vegetarian or vegan, eliminate the fish sauce from the recipe.

Noodles with fennel and tofu

Ingredients; Tofu 200gr, fennel 1 bulb, red chili 2, fresh ginger 1cm, lemon 1, fish sauce 2-3 tbsp, sunflower oil 1 cup, chili oil 1 tbsp, dark soy sauce 1tsp, noodles 200gr, palm sugar 1tbsp, water

Clean the fennel and cut into small strips, keep the fine green top aside (cut very fine). Slice the tofu in bite size bits, about 5 mm thick. slice ginger and red chili's into small strips.
Heat a wok, add all of the oil except 1 tbsp. when hot, deep fry the tofu. Place the deep fried tofu on kitchen paper so the excess oil is removed.
Get rid of the oil. Heatthe wok, add 1 tbsp of oil, add fennel. stir fry, but don't let the fennel get any colour. you may have to add a bit of water once in a while, stir fry until the fennel starts getting soft and glazy.
Meanwhile, bring water to the boil in a cooking pot, cook the noodles until almost soft. Drain the noodles.
Add chili's and ginger to he fennel and fry for a few minutes. Add fish sauce, sugar, soy sauce and juice of half the lemon. Heat and taste, add more sugar or lemon according to taste. Add the noodles. Dress the noodles and tofu on a plate and finish with the finely shopped greens from the fennel.

Paksoi, mushrooms and tofu

ingredients; tofu 200gr, paksoi 1, small eryngii (king oyster) mushrooms 100gr, flour 50gr, 1 red chili, fish sauce, mushroom sauce, garlic 1 clove, water 2 tbsp, chili oil 2tbsp, sunflower oil 25 cl, sugar 1 teaspoon

Cut the tofu into small bite size cubes. Put the flour in a bowl (you can add some parsley and other spices). Poor the sunflower oil in a small cooking pot and heat.
Slice the mushrooms lengthwise (5 mm thick). cut the paksoi in bite size pieces, keep the leaves ans the hard parts apart.
Heath a wok add the chili oil and the finely chopped chili. stir fry for 1 minute. Add the mushrooms and stir fry for 2 more minutes. Now add the hard parts of the paksoi and stir fry for 5 more minutes.
add some water if it is too dry and add the smashed garlic.
Meanwhile deep fry the tofu until golden brown.
Add the leaves from the paksoi, stir fry for 1 to 2 minutes. Add  fish sauce, sugar  and tmushroom sauce to the mushrooms and paksoi. Cook for 1 minute and turn off the heat.
Serve with noodles or rice

Mushroom soup with chili oil and deep fried noodles

Ingredients; 1 red onion, sliced mushrooms 250gr, grilled chicken 150gr ( or egg tofu for vegetarians ), coconut milk 25cl, palm vinegar 2tbsp, palm sugar 2tsp, sambal 1 tbsp, fish sauce 2tbsp, mushroom sauce 1 tbsp, 1 tom yum cube stock or chicken stock, dried noodles 30 gr, sunflower oil 25cl, chili oil, water 30cl

Heat a wok, add 2 tbsp of sunflower oil. Add sambal and stir fry for 1 minute, add finely chopped onion and fry until soft. Now add the coconut milk, water and stock cube and bring to the boil.
Add sliced mushrooms, sugar and vinegar. Cook for 5 to 10 minutes.
Meanwhile heat the rest of the sunflower oil in a small cooking pot, fry the noodles for 1 to 2 minutes and place on some kitchen paper to absorb the oil.
Add fish sauce, mushroom sauce and the diced chicken to the soup. Bring to the boil and add more fish sauce or vinegar if you like. Serve hot, add some drops of chili oil and dress with some crisp noodles.

For a vegetarian version replace the chicken with egg tofu.

Endive stalks, cheese and tagliatelle

Ingredients; tagliatelle 200 gr, endive stalks 3, finely cut Parsley 2 tbsp, 1 egg, pepper, salt, cayenne pepper, olive oil 3 tbsp, Padano 50 gr.

Non vegetarians; cured bacon 150 gr

Vegetarians; smoked tofu 100 gr

Boil tagliatelle in plenty of salted water. Slice endive stalks lengthwise in small strips. Heath oil in a large frying pan and add endive. Add salt and pepper. Fry until soft and a bit browned.
Meanwhile beat one egg with some salt, pepper and cayenne pepper. Fry the bacon / tofu lightly in a non stick pan.
Set aside some cooking fluid from the tagliatelle before rinsing. Add the tagliatelle to the endive. Add parsley and mix well. Take the frying pan of the fire and add a few tablespoons from the cooking fluid. Add the beaten egg and mix quickly.
Serve and dress with bacon / tofu and some roughly grated Padano cheese. You can use Parmesan cheese or mature cheddar instead.

recipes: tofu & mushroom noodles.

Ingredients: Cornstarch 50 gr, plain flour 25 gr, Rice wine 2 tbsp, Water 10 cl, Paprika powder, Curry powder, Pepper, Salt, Mushrooms 250 gr, Noodles 200 gr, Silken tofu 250 gr, 1 lemon, sugar 1 tbsp, Fish sauce 2 tbsp, mushroom sauce 1 tbsp, Sambal 1 tbsp, oil.

Mix the cornstarch, flower, rice wine and water so you end up with a smooth pancake like mixture . Add some pepper, salt, curry powder and paprika powder.
Cut the silken tofu gently into small cubes, add to the mixture and fry in plenty off sunflower oil until golden brown.
Bring plenty of water to the boil and add the noodles.
Heat a wok, add 2 tbsp of oil, add the sambal fry for 1 minute and add the mushrooms. After a few minutes add juice of half a lemon, and the zest of the lemon. Add sugar, a little fish sauce and mushroom sauce.
Drain the noodles and mix with the mushrooms. Serve with the fried tofu on top.