If you were raised in England you would know this Game Changer. Her name is as well-known there as Martha Stewart’s is in the US. Her first big break came in 1969, when she landed a job the Daily Mirror as a recipe writer. In 1972 she started a food column for the Evening Standard where she worked for twelve years. She became famous when she hosted Family Ware, a television cooking show. Delia’s later television show, Delia’s How to Cook, was a big hit with the audience. She was so big herself that if she recommended a product people scrambled to the stores to buy it, creating instant shortages. Her influence was known as the “Delia effect.” Her last show in 2010 was Delia through the Decades, a five-week series. Over the span of her career she has sold over 21 million books. Now, that’s a fan base!
About the recipe:
The first time I made the dish following Delia’s recipe substituting tofu for the chicken, for a vegetarian meal. The end product was disappointing‑‑and no, it wasn’t due to the tofu. My feeling is that something was missing from the recipe because in her picture the sauce is slightly rosy, and when I prepared the dish according to the recipe it was white. The recipe also wasn’t specific as to the type of chile; I used a jalapeño pepper and it was not at all spicy in this dish. Perhaps the recipe would have turned out differently if it had been more specific. The second time making the dish, I used two Serrano chiles and 1 red Fresno chile, a mild chile, but it added some color. A touch more lime juice seemed like a good idea, and I garnished the dish with toasted cashews and chopped red bell pepper for more color and added flavor. Baking the tofu was a good idea too, because it holds up better than when you stir-fry it. The tofu with lime and coconut was interesting and flavorful the second time around, but by then it didn’t feel like Delia’s recipe anymore.
Prep Time: 10 Minutes
Cook Time: 8 Minutes
16 ounces firm tofu
Grated zest and juice of 1 large lime for the marinade
Juice of ½ lime for the sauce
7 ounces coconut milk
1-1/2 tablespoons coconut oil, or olive oil
1 green chile, seeded and finely chopped
1-1/2 teaspoons Thai fish sauce
4 heaped tablespoon fresh cilantro leaves
4 scallions, cut into 2 inch shreds, including the green part
1 small handful of cashews, lightly toasted (optional)
¼ cup red bell pepper, cut into 1-1/2 inch strips
1) Cube the tofu into ¾ inch squares and marinade it for 10 minutes with the juice and zest of one lime.
2) Turn on the broiler to 500°
3) Line a baking sheet with tin foil. Spread 1 tablespoon of olive oil around on the baking sheet. Pat dry the tofu squares with a paper towel and then place them on the baking sheet. Broil the tofu until they turn light golden brown. Gently flip the tofu over and broil until the other side is golden brown.
4) Mix together 2 teaspoons of lime juice (1/2 lime), the fish sauce, the coconut milk, and set the sauce aside.
5) Heat the oil in a 10-inch skillet over medium heat. Add the chiles and stir-fry for 1 minute, and add then add tofu and cook 1 more minute. Add the sauce and cook just until it is hot, and then add half of the green onions and half of the cilantro.
6) Plate up the tofu with the sauce, and garnish with the remaining green onions and cilantro.
Garnish with the toasted cashews and red bell pepper over the top of the dish.
Recommendation: Serve with brown rice pilaf.
Check out and see what these other great bloggers have cooked up.