Spicy non-mayo by itsu

When I'm out and about in London I like getting lunch at Itsu, now fully automated. I like it so much that I bought the Itsu cook book and found this spicy sauce recipe. It is vegan and siple to prepare. I haven't experimented with flavours yet, besides garlic, ginger and black pepper the main flavour is Sriracha sauce, which is usually vegan but best check the label as fish sauce is included in some varieties.

Tahini is used to thicken the sauce as well as increase depth of flavour, but not very much, so this is truly a low fat low calorie sauce.

When I'm at home this is the sauce I now like to use with my regular lunch of steamed veg and rice. and sometimes I give it a boost with gomasio.

Itsu Spicy Sauce

Recipe

• 120g silken tofu
• 3 tsp tahini paste
• 3 tsp Sriracha chllli sauce (or 1 hot red chilli, chopped)
• 2 tbsp lemon juice
• 3 tsp  sugar or alternative
• 10g (2cm) grated fresh ginger
• 2 cloves garlic, crushed or grated
• 1 1/2 tsp black pepper
• 1/2 tsp salt
• t tbsp water
• 1 tbsp light oil

Method

Put all ingredients into a blender and whizz together to make a smooth sauce

Use immediately, or store in a screwtop jar in the fridge until needed.

notes:

if you use a firmer tofu you will get a grainer result, but it will still be delicious

Cauliflower pasta

This is a simple and very satisfying dish. Also very easy to make. The anchovies melt down into the oil and mix with the cauliflower to make a tasty sauce. It doesn't look like much, but it is delicious. 

The recipe gives enough for four people but I find I can share with one other, happily sharing eating a whole cauliflower, just reducing the amount of pasta by half. 

Cauliflower pasta 

Ingredients 

1 cauliflower 

250g penne 

2 garlic cloves, finely chopped 

1 tin anchovy fillets in olive oil 

1 fresh chilli (sliced) or generous pinch of dried chilli flakes 

2 tbsp fresh parsley, chopped 

ground black pepper 

Method 

• Take a large frying pan and pour the oil from a tin of anchovy fillets into it, put it on a low heat, put the garlic and chilli along with a few grinds of pepper into the oil to infuse for a few minutes 
• Don’t add salt, as the anchovies are already salty 
• Fill a large pot with water and bring to the boil, put in the cauliflower whole or in pieces, and cook the cauliflower until cooked or about 5 minutes, then pick out the cauliflower and set aside, saving the water to use for cooking the pasta 
• Keep the water boiling and add the penne, while the penne are cooking finish the sauce. 
• Add the anchovy fillets to the pan 
• Add the cauliflower and stir and mash them into the oil then cook for 5 minutes, stirring in some parsley, adding water from the pasta cooking liquid if mixture seems to be getting dry. 
• Once the pasta is cooked, mix into the pan with the cauliflower. Season to taste, sprinkle over the rest of the chopped parsley, then serve.