4 delicious autumn recipes made in the falcon oven
With a Falcon oven at the heart of the kitchen, the kitchen is always the heart of a home.
Servings
Prep time
Cook time
Recipe
Ingredients
- 150g firm tofu, drained
- 2 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp minced fresh ginger
- 1 bird’s-eye chilli, thinly sliced, plus extra to serve
- 3 bunches broccolini, trimmed
- 2 tbsp gluten-free light soy sauce or tamari
- 30g roasted unsalted peanuts, chopped, to serve
Method
- Place tofu on plate lined with paper towel. Cover with more paper towel and press firmly to extract as much liquid as possible. Discard paper towel and crumble tofu onto plate.
- Heat 1 tbsp oil in wok or large frying pan over medium–high heat. Add tofu and cook, stirring, for 5–10 mins until golden and crisp. Transfer to plate.
- Add remaining oil to wok along with garlic, ginger and chilli. Cook for 30 secs until fragrant, then add broccolini and stir-fry for 3–4 mins until crisp-tender. Add soy sauce and tofu and toss to coat.
- Transfer to serving platter and sprinkle with peanuts and extra chilli. Serve.
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