By Ghillie Basan Prep Time: 2 hours Cooking Time: 5 mins Serves: 24 Ingredients 350g/12oz tofu, rinsed, drained, pa<ed dry and cut into bitesize pieces 1 teaspoon ground turmeric 34 tablespoons soy sauce 3 lemongrass stalks, trimmed and finely chopped a thumbsized piece of ginger, peeled and finely chopped 12 teaspoons finely chopped dried red chillies 2 cloves garlic, crushed 2 teaspoons sugar 12 tablespoons sesame, groundnut, sunflower, or rapeseed oil 12 tablespoons peanuts, or mixed nuts, coarsely chopped a small bunch of coriander leaves, finely chopped sea salt Method 1. Put the tofu into a bowl and sca<er the turmeric over the top. Add the lemongrass, ginger, chilli, garlic, and sugar and pour in the soy sauce. Carefully, toss the tofu so that it’s coated in the mixture. Cover and leave to marinate for at least 2 hours. 2. Heat a wok or heavybased pan. Add the oil and spread it around the edges. LiO the tofu out of the marinade and place it around the edges of the wok to sear it lightly. Toss the tofu gently in the oil for 23 and, once the ginger and lemongrass begin to cook and emit a lovely aroma, sQr in the marinade. 3. Toss in the peanuts for 1 minute, then toss in most of the coriander. 4. Season with a li<le salt if you think the tofu needs it – depends on the soy sauce you use – and serve it immediately from the pan. 5. Garnish with the rest of the coriander and serve it with a splash of soy sauce, or a wedge of lemon to squeeze over it, if you like. Wednesdays, 13:15 – 14:00 bbc.co.uk/radioscotland 92 – 95 FM Stir-fried tofu with lemongrass The Kitchen Cafe Takeaway