Tofu veggie burgers

For the burger night veggie option. I much preferred these to the meat.

Blend firm tofu (a fair proportion), cannelini beans and corn kernels (more sparingly) with an egg until smooth. Add kaffir lime leaves, ginger, seasoning, and whatever else herby stuff you'd like, then add breadcrumbs to get just the right consistency for a burger. Cook as normal. Absolutely delicious.

About 200g tofu, 1 egg and a handful of the beans and corn made about four nice burgers.

I'll take a picture next time. These ones disappeared too fast.

Fish and Watercress Hotpot

• 8 dried shiitake mushrooms
• Some peeled daikon (recipe says ‘1 small daikon’ but I’ve never seen such a thing)
• 1 small carrot, peeled
• 3cm ginger, thinly sliced
• 1 garlic clove, thinly sliced
• 80ml soy sauce
• 1 tbps sugar
• 300g firm tofu, cubed
• 1 red pepper, thick strips
• 500g white fish, cut into bite-sized chunks
• 100g watercress sprigs

(rice to serve)

  

Soak mushrooms, drain and slice, discarding stem. Cut daikon and carrot in half lengthways, and thinly slice.

  

Combine ginger, garlic, soy sauce and sugar in a large saucepan with 1.25l water. Add mushroom, daikon and carrot and bring to boil. Reduce heat, simmer for 10 minutes. Add tofu, pepper, and fish and simmer for another 10 minutes. Allow to sit for 10 minutes.

  

Spoon into four warm bowls and add the watercress. Serve at once with steamed rice.

Condiments to the Chef (a.k.a. Veg and Tofu Rice)

Well well, this was surprisingly OK actually - especially after being condimented and generally pepped and whaleboned to the hilt (hence the alternate name). It's a permanent problem when you've got very differing degrees of heat-tolerance among your clientele. We meant to serve it as rice/tofu with barbecued veg, but it was raining so we called that off and just fried the veg instead.

First:
Make a marinade of 2 tbs honey, a crushed garlic clove, (meant to be preserved lemon juice but I couldn't find preserved lemons so used lime juice instead, always nice), balsamic vinegar, bit of fresh chopped chili, possibly harissa (couldn't find any again) and marinade the tofu in it while you cook some rice and either grill or fry your chosen veg (think peppers, red onion, courgettes, that sort of stuff).

Then:
Combine. Serve.

We recommend serving with a selection of the following: crushed chilies from a jar, Worcestershire sauce, soy sauce, lots of fresh ground pepper. I'm sure you could think of other things as well. Fact is it's pretty mild but a good base to pile zing on, and really you can't score many more points for healthiness than this one so go for it.