Tasty Tofu Quiche ‘Chinese style’
For the Filling
1 block of tofu
2 cloves of garlic
A thumb of fresh ginger
1 Tblsp dried seaweed
1 tsp Chinese five spice
Handful of mushrooms
A head of broccoli (or any veg you fancy)
A drop of soya milk
1 bunch fresh coriander.
Mash tofu & put in bowl with enough soy sauce to flavour all the tofu. Add chopped garlic/ginger, leave to one side while you make the pastry.
Take about a tablespoon of dried seaweed, soak in boiling water, should take about 10 mins, chop and add to the tofu while marinating.
Chop onion & fry, add 5 spice fry until onions are cooked.
Add chopped broccoli & mushroom, cook for a couple of mins then add the fresh coriander, tofu, & mix together, add a little bit of soya milk to blend it all together.
Line a flan dish with the pastry (see below), add the filling & bake on gas mark 5-6 for 20-25mins.
For the Basic Shortcrust Pastry
8 oz wholewheat flour
4 oz margarine
4-5 tbs iced (or very cold) water
Allow ¾ hour to prepare (including 20 mins to chill). Put a few ice cubes in a jug with a little water.
Put the flour and the margarine in to a large mixing bowl, quickly use your fingers to rub them together until it’s a breadcrumb like texture – do this as quickly as possible, it’s best not to let the warmth of your hands melt the margarine.
Gradually pour 3 tbsp water into the bowl and toss the mixture around.
Next try to compress the mixture (squeeze together) if it holds, squeeze into a ball, then put back in the bowl & into fridge for 20 mins / if it doesn’t hold add a couple more tbsp of water before putting into a ball.
Then place dough onto a floured work surface & roll it to the size and thickness you want for your flan dish.
Put into your greased flan dish, add your filling and cook.