Since receiving an advance copy of M83's new double-album (release date: October 18) Hurry Up, We're Dreaming, I haven't been able to stop listening it on the daily - from the first second of Intro, the morning commute becomes much more magical.
On this cold rainy Sunday, I've still got Hurry Up, We're Dreaming on play and since I'm home for a few weeks before I'm off travelling again, I'm getting back to my big Sunday cookouts. First up, Spicy Puffed Tofu with Creamy Enoki Mushrooms (recipe below).
Ingredients for Spicy Puffed Tofu:
- 1 package of puffed tofu (can be purchased at any Asian food mart)
- 4 cloves of Garlic
- Ground black pepper
- 1 tbsp olive oil
- 2 tbsp hoisin sauce
- 1 tbsp chili sauce
- 1 tsp lime juice
- Half a bunch of basil
- Handful of bean sprouts
Ingredients for Creamy Enoki Mushrooms:
- 1 package of enoki mushrooms
- 1 tsp coconut oil
- 2 cloves of garlic
- Ground black pepper
- 2 tbsp cashew butter
- 1 tsp soy sauce
- 1 tbsp hot water
- 1 tbsp chili sauce
- Half a bunch of basil
Directions:
For the sauce for the puffed tofu, combine the hoisin sauce, chilli sauce, lime juice, and ground pepper to taste in one bowl. In another bowl, combine the cashew butter, soy sauce, chilli sauce, ground pepper to taste, hot water, and chopped basil for the sauce for the enoki mushrooms.
In a pan, sauté the garlic with the olive oil until golden and add the puffed tofu until crispy. Add this to the spicy sauce made earlier. Now, sauté the rest of the garlic with the coconut oil and the enoki mushrooms until the mushrooms become soft, and add to the creamy sauce.
To serve, scoop some of the spicy tofu first as the base, add the creamy enoki on top, and sprinkle as much chopped basil and bean sprouts as you like.
Enjoy! xx