31/08/2026
FERMENTATION FIX EPISODE 1
lovers... this one’s for you.
for our first recipe, is getting stuck into Tofoo, made using a traditional tofu-making process and a very versatile starting point for some seriously good cooking. he’s pairing it with and symplicity. ‘Nduja for a mapo-style tofu with plenty of depth and flavour.
MAPO-STYLE TOFOO WITH TEMPEH ‘MINCE’ & SYMPLICITY. ‘NDUJA’
INGREDIENTS
2 x 280g Tofoo naked tofu blocks, drained and cut into 2cm cubes
tbsp salt, for the blanching water
2 tbsp neutral oil (vegetable or groundnut)
200g tiba tempeh, finely crumbled or grated (a food processor makes quick work of this)
150g symplicity. vegetable ‘Nduja
3 garlic cloves, finely chopped
thumb-sized piece ginger, finely chopped
3 spring onions, sliced, whites and greens kept separate
1 tbsp light soy sauce
1 tbsp chinese black vinegar (or rice vinegar)
1 tsp caster sugar
250ml vegetable stock
1 tsp cornflour mixed with 2 tbsp water (slurry)
1 tsp sichuan peppercorns, toasted and ground (optional)
steamed rice, to serve
METHOD
1. bring a large pan of water to the boil with the salt. add the tofu cubes and blanch gently for 2–3 minutes. this firms them up and takes off the raw, beany edge without crisping them. drain carefully and set aside.
2. heat the oil in a wok or large frying pan over medium-high heat. add the crumbled tempeh and cook, stirring occasionally, for 4–5 minutes until browned and starting to crisp at the edges.
3. reduce the heat to medium, add the symplicity. ‘Nduja, and cook, stirring, for 2–3 minutes until it loosens into a rich red oil and coats the tempeh.
4. stir in the garlic, ginger and spring onion whites, and cook for 1 minute until fragrant.
5. add the soy sauce, vinegar, sugar and stock. bring to a simmer and cook for 2 minutes.
6. gently fold in the blanched tofu, taking care not to break up the cubes, and simmer for 3–4 minutes to let it absorb the sauce.
7. stir in the cornflour slurry and simmer for 1 minute more until the sauce thickens and coats the back of a spoon.
8. scatter with spring onion greens and ground sichuan pepper if using. serve immediately over steamed rice
