Autumnal Honey, Soy and Ginger Braised Tofu

I honestly don't know where my head is at these days, every day just merges into the other with the same routine.

We did go out for a long-ish forest walk a couple of weeks back, when lockdown was lifted in Wales.  The fresh air was good to breath and feel in my lungs, even my heart was racing - in a good way.

But the more we walked through these crisp leafy camouflaged tunnel of trees, that serves the birds as both home, and protection, from you, me and other birds of prey. We found ourselves stepping out onto dearth land that had been swallowed, chewed and spat out - slashed, sliced, cut and left exposed...to the elements to rot, grot.

We both left with a sunken feeling as we came across so many handsome and eminent trees that have been on this earth, longer than you and me - sawn, chopped down, for what?!  Human destruction.  Indeed it is human beings that are damaging the earth. 

But I find solace and glimmer of hope.  I have seen parts of this forest burn over the years. And every year it astonishes and amazes me.  The earth is resilient, it will repair, recover and regenerate. Long after we have gone.

I have hardly been out shopping.  It's been mostly D that ventures out and he is focussed and gets what we need.  This time though, i asked if he could pick up a some Tofu - it's been a while since we have had tofu.  I already had a recipe in mind for the tofu. It was for Honey, Soy and Ginger Braised Tofu from Meera Sodha cookbook East .  I've cooked a number of recipes from the cookbook.  Her recipes are really are accessible, which is good for any home cook.  

Some of you will remember that I made her Tomato Pilau this year, we like it so much that we made it again this year with yellow and chocolate cherry tomatoes; and and last year I also made her Lebanese Green Beans and Vermicelli Rice also from the same cookbook.

Sodha describes this Honey, soy and Ginger Braised Tofu. as a rogue version of the Korean braised tofu called dubu jorim, he rogue ingredient is pear which grated here looks like the onions. 

The sauce is made with soy sauce, honey, garlic, ginger, pear,  sesame seed oil, gochujang and oil. 

Pan fried Tofu slices in some oil. 

It was good and made a nice autumnal change from traditional vegetable lentil and vegetable stew that I often make this time of year.  I could not find Meera Sodha's recipe on the internet to share, but  I found this recipe  that is exactly the same (but the honey is replaced with a vegan alternative).