Dry cured back bacon with tangy tofu bites

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In a pan on low hob cook 60ml soy sauce, 1tbsp sugar, half tbsp white vinegar for 5 minutes until thickened. Allow to cool and prepare the tofu.


 


Carefully remove 200g very firm tofu from the packaging and pat dry with kitchen towels. (soft tofu will not work with this meal).  Cut the tofu into bite sized pieces.


 


Pour the prepared soy mixture over the tofu and allow to marinade in the fridge for at least 15 minutes.


 


Use a large fry pan, brush with oil and heat over high heat for 2 minutes. Turn the heat to medium and per person add 2 slices on dry cured smoked back bacon around the sides and carefully place the tofu into the middle of the pan using a wide spatula and cook for 3 minutes.


 


Rinse, top and tail half a dozen whole snap peas and fresh green beans and place them into the fry pan with the bacon and tofu.


 


Turn both the bacon and the tofu to brown the other sides.


 


Serve the bacon slices topped with tofu with the snap peas and greens beans as a side.


I’ve also warmed through some of my red cabbage to serve but any chutneys etc will be just as nice for this light refreshing meal.
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October recipes –

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