I’m a big fan of Aldi’s super firm tofu and usually eat a pack a week. While shopping this week, my husband decided to pick up a pack of Aldi Chilli Marinated Tofu. There are lots of new vegan products in store this January, hopefully not just because of Veganuary, and some of the products will be sticking around for a while.
I simply followed the instructions on the packet – cut up how you like and fry for 6 minutes. I fried some cute little cubes in sunflower oil, and they came up both crispy and saucy (the holy grail of how you want your tofu) and pretty tasty.
Served here with some stir-fried rice. When making stir-fry rice, I always use pre-cooked rice (I purposely always cook too much!), which I store in my freezer until I need it. This makes the rice dry, not sticky, which is so important to get stir-fry rice right. Get a wok nice and hot with a flavourless oil (vegetable, sunflower or groundnut), add the rice and sliced spring onions (usually pre-chopped in my freezer too), and stir fry for a few minutes. Splash in some soy sauce, a little salt and then a beaten egg and keep stirring until the egg is cooked. In terms of amounts, you want about 1 egg per portion of rice.
I also made some ginger and sesame pak choi with peppers. I used two small pak choi heads, and about half a red pepper here. Grated a generous amount of ginger and chopped the vegetables all ready before starting to cook. In a hot wok with a little sunflower oil, I gave the chunks of pepper a few minutes of stir-frying first, added the ginger for a minute, then cooked the pak choi for a few minutes and seasoned with a little salt. Once cooked, I stirred in a teaspoon of sesame oil.
Aldi marinated tofu is also available as ‘Onion Marinated Tofu’, which I have also tried but didn’t enjoy as much. I will mainly be sticking to the plain form tofu from Aldi for use in my recipes, but for a really easy dinner, Aldi’s Chilli Marinated Tofu is fantastic.