100 Foot Meal - Week 6

Sometimes you look around and realise that you just have to clear stuff out of the fridge or you are going to have a mass composting on your hands. Its these meals that force you to look at what you have bought and harvested with a view to do your best to create an edible substance.

In our household it generally goes something like .... if in doubt make curry. With luxuries such as fresh Lemongrass and Kaffir Lime leaves out in the garden our curries generally have a Thai leaning when we are focusing on home grown ingredients.

One of these days I just might manage to find a micro climate in our garden that will allow me to get ginger and turmeric established in our very marginal climate but in the mean time we just bring them in and savour the flavours.

This meal did a wonderful job of warming us up and making us feel that little bit more radiant on a very cool night.

Ingredient Sources
Homegrown
Lemongrass
Patty Pan Squash
Eggplant
Crookneck Squash

Local
Homemade Sambal Olek

Organic
Oil
Tinned Tomatoes
Tofu
Garlic
Ginger
Rice

Local Store
Tamari
Turmeric
Coriander
Coconut Milk
Brown Sugar

Spicy Tofu with Mixed Summer Veggies

Sauce (Makes a lot so you will probably want to freeze half for future use)
1/2 Tsp Sambal Olek (Dried chili would be fine)
3 large Lemongrass stalks (in my case 15 or so tiny ones)
2 cloves Garlic
1 tsp Tamari
4cm Ginger
1/2 tsp ground Turmeric
1 tsp ground Coriander
1 tin Diced Tomatoes

Other Stuff
500g Tofu
1C Coconut milk
1 tsp Brown Sugar
3 medium Patty Pan Squash cut into 8ths
1 Lebanese Eggplant
1 Med Crookneck Squash finely sliced into strips


Press Tofu for at least 2 hours to extract some of the extra moisture.

Put all the sauce ingredients in the food processor and wizz until you have a reasonably smooth mush.

Spread some of the sauce mix evenly over the cut pressed tofu and marinate for around 3 hours to allow it to start imparting flavour to the tofu. Once it has marinated put the tofu in the oven for around 15 minutes at 180 to roast.

Once that is happening cut up all the vegetables into bite sized pieces and fry in oil until softened. Add Tofu, more sauce as required to coat all the vegetables, coconut milk and brown sugar. If the seasoning tastes a little too sharp simply add a bit more coconut milk to soften it.

Serve hot over rice.