Tofu with Sweetcorn and Peas

tofu with sweetcorn and peas

Tofu with Sweetcorn and Peas

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Calories: 2851


  • 1 3/4 pints milk
  • 1 tsp salt
  • 8 oz semolina
  • 1 tbsp soy sauce
  • 1 tbsp dry sherry
  • 1/2 tsp grated fresh ginger root
  • 9 oz tofu cut into chunks
  • 2 eggs
  • 2 oz Parmesan grated
  • Tomato Sauce
  • 1 oz baby sweetcorn cut into 4
  • 1 oz mangetout snow peas, trimmed and cut into 4
  • 4 spring onions scallions, trimmed and cut into 2.5 cm (1 inch) strips
  • 2 oz Mozzarella sliced thinly
  • 2 tsp sesame oil salt and pepper


  • Bring the milk to the boil with the salt. Sprinkle the semolina over the surface, stirring all the time. Cook for 10 minutes over a low heat, stirring occasionally, taking care not to let it burn. Remove from the heat and leave to cool until tepid.
  • Mix the soy sauce, sherry and ginger together in a bowl, add the tofu and stir gently to coat. Leave to marinate in a cool place for about 20 minutes.
  • Beat the eggs with a little pepper. Add to the semolina with the Parmesan and mix well. Place on a large greased baking sheet (cookie sheet) or pizza pan and pat into a 25 cm (10 inch) round, using the back of a metal spoon. Spread the tomato sauce almost to the edge.
  • Blanch the sweetcorn and mangetout (snow peas) in boiling water for 1 minute, drain and place on the pizza with the drained tofu. Top with the spring onions (scallions) and slices of cheese. Drizzle over the sesame oil and season.
  • Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden. Serve immediately.
Calories: 2851 kcal
Carbohydrates: 388 g
Protein: 157 g
Fat: 74g
Saturated Fat: 37 g
Trans Fat: 1 g
Cholesterol: 494 mg
Sodium: 5088 mg
Potassium: 2036 mg
Fiber: 27 g
Sugar: 70 g
Vitamin A: 3504 IU
Vitamin C: 72 mg
Calcium: 2495 mg
Iron: 28 mg
Dishes Pizza
Cuisine Italian
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