Piri Piri Prawns with Tofu

I used freeze-dried tofu in this recipe, it's very handy if you can't get fresh tofu.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Cook: 30 min

Ingredients

Tofu 1 block
Chilli powder a pinch
Dashi granules a pinch
Noodle stock (mentsuyu) 2 tbsp
Mirin 2 tbsp
Sake (or white wine) 2 tbsp
Soy sauce 3 tbsp
Spring onions 3
Frozen prawns 20
Potato starch in a bit of water as required

Method

1
Rehydrate the freeze-dried tofu in 60℃ water. Wash under running water and squeeze out excess moisture. Cut into 8 pieces.
2
Put 100ml water in a frying pan and bring to the boil. Add the sake, mirin, soy sauce and spring onions and simmer.
3
When it's reduced by half, add the noodle broth, dashi granules, tofu pieces and chilli powder and simmer further.
4
Add the frozen prawns and the potato starch in water to thicken the sauce. Cook until the prawns have defrosted.
5
Transfer to a serving dish. It can be eaten hot or cold.

Tips & Note

The prawns will become small and hard if overcooked so add at the last minute and cook on residual heat only.

Piri Piri Prawns with Tofu

I used freeze-dried tofu in this recipe, it's very handy if you can't get fresh tofu.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Cook: 30 min

Ingredients

Tofu 1 block
Chilli powder a pinch
Dashi granules a pinch
Noodle stock (mentsuyu) 2 tbsp
Mirin 2 tbsp
Sake (or white wine) 2 tbsp
Soy sauce 3 tbsp
Spring onions 3
Frozen prawns 20
Potato starch in a bit of water as required

Piri Piri Prawns with Tofu

Recipe ID :166 Posted on 02 APR 2015

Serves 2

Cook 30min
views 1,570
printed 159

saved 0

I used freeze-dried tofu in this recipe, it's very handy if you can't get fresh tofu.

Share

Ingredients

Print Ingredients Email Ingredients
1 block
a pinch
a pinch
2 tbsp
2 tbsp
2 tbsp
3 tbsp
3
20
as required

Method

Cook
30min
1
Rehydrate the freeze-dried tofu in 60℃ water. Wash under running water and squeeze out excess moisture. Cut into 8 pieces.
2
Put 100ml water in a frying pan and bring to the boil. Add the sake, mirin, soy sauce and spring onions and simmer.
3
When it's reduced by half, add the noodle broth, dashi granules, tofu pieces and chilli powder and simmer further.
4
Add the frozen prawns and the potato starch in water to thicken the sauce. Cook until the prawns have defrosted.
5
Transfer to a serving dish. It can be eaten hot or cold.

Tips & Note

The prawns will become small and hard if overcooked so add at the last minute and cook on residual heat only.

HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
It's so simple to make when you use Tahini.
Tahini, Noodle stock (mentsuyu), concentrated, Water, Crushed sesame seeds, Granulated sugar, Ginger (grated), Miso
HOME
Use Chinese chilli bean sauce and sugar for a fiery hot sauce!
Chinese chilli bean sauce (Tobanjan), Noodle stock (mentsuyu), concentrated, Water, Granulated sugar, Miso
HOME
Fry the onions for 20 minutes until caramelised nicely and you'll get the most delicious soup.
Onion (medium), Butter, Pepper, Baguette slices, Gruyere cheese, Chicken stock
HOME
Sausage with rice? Amazingly, it works!
Cooked rice, Your favourite sausage, Egg, Lettuce leaf, Ketchup, Wholegrain mustard, Nori sheet
HOME
Roll up the soy sauce with it so it's easy just to tuck into!
Nori sheets, Sushi rice, Sushi vinegar, Smoked salmon slices, Pickled mooli (takuan), Basil leaves, Sauce:, Mayonnaise, Soy sauce, Wasabi paste
HOME
British people think Yakisoba is baked noodles, different to the Japanese original.
Waitrose Yakisoba recipe kit, Soba noodles (included), Dried shiitake mushrooms (included), Sauce (included), Onion, Chicken breast, Salt for boiling the noodles, Vegetable oil
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

Hotate to ebi no gratin! Simply delicious!
Fresh scallops, Fresh prawns, Panko breadcrumbs, Scallop shells to serve , Egg, Spring onions, Béchamel sauce:, Finely chopped carrots, Finely chopped onions, Butter, Plain flour, Milk, Miso paste, Salt & pepper
It's wonderful for a hot summer!
Broad beans, Dashi broth, Soya Milk, Firm tofu, 【A】, White miso paste, Tahini, 【B】, Crushed sesame seeds, Ginger juice, Salt, Shiso (herb) & nori sheet
Yukiko
PRO
A great snack for the kids or nibbles for the adults.
Tofu, Tinned mackerel, Patty:, Egg (beaten), Single cream, Potato starch, Light brown sugar, Salt, Edamame beans or green beans, Toasted sesame seeds, Salad leaves, Radishes, Ginger (grated), Tempura sauce (see below)
Using the egg white separate from the yolk makes this batter really light and fluffy.
Egg white, Egg yolk, Flour for batter, Water, Flour, Prawns, Noodle broth (concentrated)
Sweet and salty - everyone will love this taste! So easy to make for a home party too.
Tofu (medium firm), Potato starch, Vegetable oil, Butter, Soy sauce, Sake, Mirin, Granulated sugar, Spring onion
KitchenCIB
HOME
Peel the aubergine and get a beautiful jade colour by washing immediately under cold running water.
Tofu (firm), Aubergines , Flour, Mooli (grated), Ginger (grated), Spring onions, Noodle broth (concentrated)

All New Recipes

Risotto doesn't always have to be the star of dinner. Risotto can serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide t
 
Every culture around the world has some type of flatbread that dates back to the oldest recorded history. One popular flatbread with a Naan which was first recorded by an Indian poet back in 1300 AD. Naan is traditionally made in a tandoor oven with very high heat. You can make a homemade version
 
Traditional humus is made from garbanzo beans (also called chickpeas), tahini, extra virgin olive oil, garlic, lemon juice, salt and other flavorful ingredients. This outstanding spread dates back to Egypt in the 13th century and remains a popular Middle Eastern and Mediterranean cuisine. See how
 
Even a chimp could make this...probably!
Chicken (thigh or breast), Onion, Spring onion, Eggs, Chicken stock cube, Hot water, Sugar, Soy sauce, Mirin, Chilli pepper powder
cookbuzz
PRO
Tinned cod roe is not used that much in the UK but here I'll show you how to make a delicious rice dish. You can also use it in a pasta sauce.
Pressed cod roe tin, Egg, Spring onion, Salt & pepper, Fish sauce (or soy sauce), Vegetable oil, Cooked rice, Chilli oil
cookbuzz
PRO