summaryrefslogtreecommitdiff
path: root/Recipes/Texas-Style Tofu with Slaw and BBQ Sauce.html
diff options
context:
space:
mode:
authorSzymon Szukalski <szymon@skas.io>2024-11-25 14:28:36 +1100
committerSzymon Szukalski <szymon@skas.io>2024-11-25 14:28:36 +1100
commit0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c (patch)
tree35ba1fb3d3aec4dbc94800657af28869e1fceb05 /Recipes/Texas-Style Tofu with Slaw and BBQ Sauce.html
parent430490952c4f1ccdfce10181650ed2b56f490087 (diff)
Latest export
Diffstat (limited to 'Recipes/Texas-Style Tofu with Slaw and BBQ Sauce.html')
-rw-r--r--Recipes/Texas-Style Tofu with Slaw and BBQ Sauce.html328
1 files changed, 328 insertions, 0 deletions
diff --git a/Recipes/Texas-Style Tofu with Slaw and BBQ Sauce.html b/Recipes/Texas-Style Tofu with Slaw and BBQ Sauce.html
new file mode 100644
index 0000000..86bf43a
--- /dev/null
+++ b/Recipes/Texas-Style Tofu with Slaw and BBQ Sauce.html
@@ -0,0 +1,328 @@
+<!doctype html>
+<html>
+ <head>
+ <meta charset="UTF-8" />
+ <style type="text/css">
+ /* Shared styles */
+ body {
+ font-family: Helvetica, sans-serif;
+ font-size: 16px;
+ color: #34302e;
+ margin: 0.25in;
+ }
+ .name {
+ font-size: 18px;
+ font-family: Helvetica, sans-serif;
+ font-weight: normal;
+ margin: 0 0 10px 0;
+ }
+ .categories {
+ color: #605d5d;
+ font-size: 14px;
+ font-family: Helvetica, sans-serif;
+ font-style: italic;
+ }
+ .rating {
+ color: #d10505;
+ font-size: 14px;
+ }
+ .metadata {
+ font-size: 14px;
+ }
+ .infobox p {
+ margin: 0;
+ line-height: 150%;
+ }
+ .subhead {
+ color: #d10505;
+ font-weight: bold;
+ font-size: 14px;
+ text-transform: uppercase;
+ margin: 10px 0;
+ }
+
+ .ingredients p {
+ margin: 4px 0;
+ }
+ /* To prevent nutrition/directions from getting too close
+ to ingredients */
+ .ingredients {
+ padding-bottom: 10px;
+ }
+ .clear {
+ clear: both;
+ }
+ a {
+ color: #4990e2;
+ text-decoration: none;
+ }
+ /* Full page specific styles */
+ .text {
+ line-height: 130%;
+ }
+ .photobox {
+ float: left;
+ margin-right: 14px;
+ }
+ .photo {
+ max-width: 140px;
+ max-height: 140px;
+ width: auto;
+ height: auto;
+ }
+
+ .inline-image {
+ max-width: 25%;
+ max-height: 25%;
+ width: auto;
+ height: auto;
+ }
+ .photoswipe {
+ border: 1px #dddddd solid;
+ cursor: pointer;
+ }
+ .pswp__caption__center {
+ text-align: center !important;
+ }
+ .recipe {
+ page-break-after: always;
+ }
+ .recipe:first-child {
+ border-top: 0 none;
+ margin-top: 0;
+ padding-top: 0;
+ }
+ </style>
+ </head>
+ <body>
+ <!-- Recipe -->
+ <div class="recipe" itemscope itemtype="http://schema.org/Recipe">
+ <div class="infobox">
+ <!-- Image -->
+
+ <div class="photobox">
+ <a
+ href="https://production-media.gousto.co.uk/cms/mood-image/4395---Texas-Style-TOFO-With-Smokey-BBQ-Sauce--Corn-Salad16252-1651081741210-x200.jpg"
+ >
+ <img
+ src="Images/2C20C919-E962-41E0-859B-3EF86741C17B/8B86A808-DEC9-4732-8652-FD5BF93B5C15.jpg"
+ itemprop="image"
+ class="photo photoswipe"
+ />
+ </a>
+ </div>
+
+ <!-- Name -->
+ <h1 itemprop="name" class="name">
+ Texas-Style Tofu with Slaw and BBQ Sauce
+ </h1>
+
+ <!-- Info -->
+
+ <!-- Rating, categories -->
+ <p itemprop="aggregateRating" class="rating" value="5">★★★★★</p>
+
+ <p itemprop="recipeCategory" class="categories">Gousto</p>
+
+ <p class="metadata">
+ <!-- Cook time, prep time, servings, difficulty -->
+
+ <b>Total Time: </b><span itemprop="totalTime">30 min</span>
+
+ <b>Servings: </b><span itemprop="recipeYield">2</span>
+
+ <!-- Source -->
+
+ <b>Source: </b>
+
+ <a
+ itemprop="url"
+ href="https://www.gousto.co.uk/cookbook/recipes/texas-style-tofu-with-slaw-and-bbq-sauce"
+ >
+ <span itemprop="author">gousto.co.uk</span>
+ </a>
+ </p>
+
+ <div class="clear"></div>
+ </div>
+
+ <div class="left-column">
+ <!-- Ingredients -->
+
+ <div class="ingredientsbox">
+ <h3 class="subhead">Ingredients</h3>
+ <div class="ingredients text">
+ <p class="line" itemprop="recipeIngredient">
+ <strong>2</strong> ciabattas
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>30</strong>ml mayonnaise
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong>g smoked sea salt flakes
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> tsp ground smoked paprika
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>15</strong>ml Vegetarian Worcestershire sauce
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>150</strong>g shredded red cabbage
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>280</strong>g plain tofu
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1/2</strong> cucumber
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>30</strong>ml tomato ketchup
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>2</strong> garlic cloves
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>30</strong>ml cider vinegar
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>8</strong>ml soy sauce
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> orange
+ </p>
+ </div>
+ </div>
+
+ <!-- Nutrition (in two-column mode it goes below the ingredients) -->
+ </div>
+
+ <div class="right-column">
+ <!-- Description -->
+
+ <!-- Directions -->
+
+ <div class="directionsbox">
+ <h3 class="subhead">Directions</h3>
+ <div itemprop="recipeInstructions" class="directions text">
+ <p class="line">
+ Instructions for 2 [for 3] [for 4] portion recipe
+ </p>
+ <p class="line">
+ <strong>Step 1</strong> <br />Preheat the oven to 200°C/ 180°C
+ (fan)/ gas 6
+ </p>
+ <p class="line">Slice the cucumber finely</p>
+ <p class="line">
+ Add the sliced cucumber to a small bowl with the cider vinegar and
+ 1[1.5][2] tsp sugar
+ </p>
+ <p class="line">
+ Mix everything together and set aside – this is your quick-pickled
+ cucumber
+ </p>
+ <p class="line">
+ <strong>Step 2</strong> <br />Remove 2[3][4] tbsp butter
+ alternative from the fridge to warm up for later
+ </p>
+ <p class="line">Drain the tofu and pat it dry with kitchen paper</p>
+ <p class="line">
+ Slice the drained tofu lengthways into 4[6][8] flat pieces, then
+ score in a criss-cross pattern, taking care not to cut all the way
+ through
+ </p>
+ <p class="line">
+ <strong>Step 3</strong><br />Add the soy sauce to a plate then dip
+ the tofu slices into the soy sauce and add them to a baking
+ paper-lined baking tray, pouring any remaining soy sauce over the
+ top
+ </p>
+ <p class="line">
+ Top the tofu slices with the smoked sea salt flakes and 4[6][8]
+ generous grinds of black pepper,then put the tray in the oven for
+ an initial 7-8 min
+ </p>
+ <p class="line">Meanwhile, chop the orange[s] in half</p>
+ <p class="line">Peel and grate the garlic</p>
+ <p class="line">
+ <strong>Step 4</strong><br />Heat a small pot over a medium heat
+ and add the juice of the orange[s] with 25[30][35] ml cold water,
+ the tomato ketchup, Henderson&apos;s Relish, ground smoked
+ paprika, half the grated garlic (save the rest for later!)and
+ 1[1.5][2] tsp sugar
+ </p>
+ <p class="line">
+ Cook for 3-4 min or until the sauce has thickened to a syrup-like
+ consistency, then remove it from the heat and set aside – this is
+ your BBQ sauce
+ </p>
+ <p class="line">
+ <strong>Step 5</strong><br />After an initial 7-8 min, remove the
+ tofu from the oven and add a spoonful of the BBQ sauce to each
+ slice (you&apos;ll use the rest later!)
+ </p>
+ <p class="line">
+ Return the tray to the oven for a further 10-12 min or until
+ warmed through and sticky – this is your Texas-style dalmatian
+ tofu
+ </p>
+ <p class="line">
+ <strong>Step 6</strong><br />While the tofu is cooking, combine
+ the remaining grated garlic with the warmed butter alternative and
+ a small pinch of salt and pepper in a small bowl– this is your
+ garlic butter
+ </p>
+ <p class="line">
+ Slice the ciabattas in half, then spread the garlic butter over
+ the ciabatta halves (reserve the bowl)
+ </p>
+ <p class="line">
+ Once the tofu is almost done, add the garlic ciabattas to a
+ separate baking paper-lined baking tray and put the tray in the
+ oven for 5-7 min or until crusty – this is your Texas-style toast
+ </p>
+ <p class="line">
+ <strong>Step 7</strong><br />Meanwhile, add the shredded red
+ cabbage to the reserved bowl with the mayo and 1[1.5][2] tsp of
+ the pickling liquid from the quick-pickled cucumber
+ </p>
+ <p class="line">
+ Season with a small pinch of salt and pepper and mix everything
+ together – this is your slaw
+ </p>
+ <p class="line">Cut the Texas-style toast into triangles</p>
+ <p class="line">
+ Serve the Texas-style toast slices with the Texas-style dalmatian
+ tofu, slaw and quick-pickled cucumber to the side
+ </p>
+ <p class="line">
+ Add the remaining BBQ sauce to a little pot for dipping
+ </p>
+ <p class="line">Enjoy!</p>
+ </div>
+ </div>
+
+ <!-- Notes -->
+
+ <!-- Nutrition (in regular mode it goes below the notes) -->
+
+ <!-- Used in two different places depending on the recipe layout -->
+
+ <div class="nutritionbox textbox">
+ <h3 class="subhead">Nutrition</h3>
+ <div itemprop="nutrition" class="nutrition text">
+ <p>
+ Typical values per 100g per serving<br />Energy 481 kJ 2460 kJ 114
+ kcal 586 kcal<br />Fat 4.7 g 24.1 g<br />of which saturates 0.5 g
+ 2.8 g<br />Carbohydrate 11.2 g 57.4 g<br />of which sugars 2.6 g
+ 13.1 g<br />Fibre 1.6 g 8.2 g<br />Protein 6.5 g 33.4 g<br />Salt
+ 0.47 g 2.41 g
+ </p>
+ </div>
+ </div>
+ </div>
+
+ <div class="clear"></div>
+ </div>
+ </body>
+</html>