Spicy tofu and split-pea tray bake (experimental)
Ingredients
Serves 4
- Block of tofu, cut into long blocks
- 1 orange, quartered
- 1 jalapeño chilli, cut in half lengthways (or 2 if you like heat)
- 1 garlic bulb, cut in half widthways
- 4 banana shallots, peeled and quartered lengthways
- 1 tsp chilli flakes
- 2 tsp coriander seeds
- 2 tsp cumin seeds
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- 60ml olive oil
- 30ml maple syrup
- Salt
- 500ml vegie stock
- 200g dried green split peas, rinsed
- 1 tbsp lime juice
- 1-2 tbsp coriander leaves, roughly chopped
Method
- Heat the oven to 220C (200C fan)/425F/gas 7. Put the first eight ingredients in a large bowl with 50ml oil, 20ml maple syrup and a teaspoon and a half of salt, then toss with your hands until the tofu is well coated.
- In a separate bowl, combine the stock, 150ml water, the split peas and half a teaspoon of salt.
- Pour the peas and stock into a 30cm x 35cm baking dish, then top with the tofu and its marinade, arranging them spaced apart. Cover the dish and bake for an hour, then remove the foil and brush the tofu with the remaining 10ml each of oil and maple syrup, and sprinkle over an eighth of a teaspoon of salt. Return to the oven, uncovered, for 20 minutes, or until the tofu outer is golden brown and crisp and the peas are cooked through but still retain a little bite. When cool enough to handle, squeeze the garlic cloves out of their papery skins and stir into the peas.
- Pour the lime juice evenly over the top, finish with a scattering of coriander and serve hot.