Delayed gratification

I've been promising to Blip my cooked 'Steve's Tofu Special' when I next prepared it. Today could have been that day, but it seems Helena has to go to the pantomime in the Stroud Subscription Rooms at 5pm, so I will have to delay the tofu special. BUT, I decided to go halfway by preparing the Thai-styled vegetables I cook in coconut milk, which form half of the special anyway.

I also had a request for my tofu recipe, so I am going to create a web gallery of images to accompany it. But that won't be today; most likely on Tuesday, as I have several council meetings tomorrow. I think it will be worth it, even though I only have a few visitors here, as I can then show it to people who are interested at any time. I did actually describe a simple version of it on a live recording of a Radio4 cookery programme, hosted by Sophie Grigson many years ago. I was a bit daunted, as the other guests who were dishing out advice were Mathew Fort, Rick Stein, Marguerite Patten and Clarissa Dickson-Wright. I had asked a question from the floor, which was the format of the programme, about how they would have cooked tofu, but of course they had no good advice, in my humble opinion. So Sophie asked for my suggestion.

I always cook a large amount, as it requires care and attention to get the best results. Ain't that always the way. There are quite a few spices, herbs and asian sauces to be added. Normally we would eat some immediately with rice or rice noodles and then, I would freeze the rest in portions big enough for two, to eat anon with the tofu, which must be served absolutely fresh and piping hot.

We often invite Angela round to join us, as she is a vegetarian, and has said that this is one of the best dishes she has ever had. So there! Unfortunately for her, she has just left for her three month sojourn in India, where she can keep warm and search out textiles to bring back here, and eat good vegetarian food.

So to whet your appetite, here are the vegetable ingredients, just washed and ready for the chop. I have already finished the cooking so I know where this leads, though I will have to wait for a couple of days to taste it myself.