Our tested Steamed Tofu Broth: golden, generous, and balanced with sumac and onion. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the sumac and onion elements, and pat the tofu dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the firm tofu and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the za'atar and the rest of the sumac and onion flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
This Middle Eastern Bites leans on tahini and lemon to do the heavy lifting. We glaze the Black...
Middle Eastern Our tested Glazed Chicken Breast Stew: spiced, generous, and balanced with za'atar. Serves 6...
Middle Eastern Our tested Grilled Cauliflower Dip: golden, generous, and balanced with sumac and onion. Serves...
Middle Eastern
Members
The kind of Middle Eastern plate you make on repeat. pomegranate and mint, a proper bake, and a...