RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

 

INGREDIENTS:

  • 1/2 small brown onion, finely sliced
  • 1/4 large sweet potato, washed and chopped into 1 inch cubes*
  • 1 heaped tablespoon, mushroom XO sauce (from the Asian grocery aisle at most supermarkets)
  • 100g firm tofu, chopped into 1 inch cubes (about a third of a packet, as a guide)
  • 1/2 cup vegetable stock
  • 1 handful fresh green or butter beans, trimmed
  • 2 tablespoons pickled mushrooms (optional)
  • 1-2 sprigs green peppercorns (you could use a teaspoon of dried Sichuan peppercorns instead)

METHOD:

  • Preheat an oven to 200c. In a heavy based frying pan on a medium heat, add a tablespoon of vegetable oil with the onions and stir fry for 1-2 minutes until translucent. Throw in the sweet potato and turn up the heat to lightly brown the edges of the sweet potato for 2-3 minutes. Add the XO and turn down the heat, coating everything evenly. Throw in the tofu and gently stir to combine. Add a pinch of salt flakes and the stock and bring the hot pot to a simmer. Add the beans, pickled mushrooms and peppercorns, stir briefly to combine season, to taste.
  • Pour the hot pot into a small cast iron dish or any heavy casserole pot that ‘just’ fits the ingredients (you don’t want a heap of space, because you want the liquid to bubble, not evaporate completely). If it’s looking a little dry, top with more stock but do not cover completely. Bake for 15-20 minutes or until the top is crispy and golden and the liquid has reduced to a sauce consistency. Carefully remove and set aside until cool enough to serve. Serve with brown rice, noodles or a super fresh cabbage salad.
  • TIP: Basically, you want everything to be roughly the same size so everything cooks evenly. Bite-sized pieces are roughly what you want to go for!

Our friends at Wine Selectors recommend pairing this dish with a Shiraz or Grenache.

Related Recipes

Grilled Sirloin

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...

Spanish Chorizo Traybake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Print Friendly, PDF & Email