Food Month Pot-pourri – 5 ‘Fancy’ Vegetarian Recipes


Stuffed Tofu with Sorrel Sauce

1lb tofu

2 medium onions

1 sprig thyme

2 stalks scallion

1tsp ginger

Sea salt to taste

1/2lb chopped pak choi

1 cup sorrel

2tbs cornstarch



1. Cut tofu in six slices.

2. Make a pocket in each slice.

3. Blend 1/2 of the herbs and spices and pour over tofu to be marinated.

4. Steam chopped pak choi.

5. Bake or fry tofu, then stuff with steamed pak choi.

6. Cook sorrel juice then add cornstarch until thicken.

7. Pour sorrel over tofu and serve.