Eastington@Paddington

from Cuisine Magazine, Nov/Dec 2012 (#155) (page 41) by Ray McVinnie

Very good, simple, & quick. (Would not have cooked this except it came up on eatyourbooks.com when I typed the ingredients in, and I had the magazine!).

Firm tofu marinated in soy sauce; fresh ginger; spring onions; chillies, then heated.

Served on quinoa; with blanched snow peas (substituted for green beans) and topped with fried shallots.