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Lentil Dhansak
Cauldron Lentil Dhansak is made with red lentils, vegetables and green chilli, using a special blend of Bengali spices
Ingredients
- 250g Cauldron Tofu, cut into small cubes
- 4tbsp Tamari (Japanese) soy sauce
- 4 tbsp rice wine
- 2 litres vegetable stock
- 2 garlic cloves, finely chopped
- 4cm piece fresh ginger, finely chopped
- 1/2-1 red chilli, finely chopped
- 50g Sharwood's dried fine egg noodles
- 1 medium carrot, sliced into thin matchsticks
- 1 medium courgette, sliced into fine matchsticks.
- 4 spring onions, sliced into fine matchsticks,
- 2 level tsp miso paste.
Miso Soup
- Serves 4-6
- 3/5 difficulty
- 15 minutes
Here is a simple but tasty Tofu recipe, great to wet your appetite.
Method
- Drain the tofu cut into small cubes.
- Mix the soy sauce and rice wine and pour over the cubed tofu. Leave to marinate for 10 minutes.
- Put the stock, garlic, ginger and chilli into a large saucepan and simmer for 2-3 minutes.
- Add the tofu with the remaining marinade to the saucepan and simmer for a further 2-3 minutes.
- Add the dried noodles and simmer for 5 minutes.
- Add the carrot, courgette, spring onion and miso paste and heat for a final 2-3 minutes without allowing the soup to boil, then serve. For added minerals, serve garnished with shredded Japanese seaweed such as Hijiki or Nori.
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