Here’s an introduction that ties together tofu, your signature product and your Club Med Bali experience:

Tofu is one of the most versatile ingredients in the kitchen, yet it’s often overlooked as bland or boring. The secret lies in how you prepare it. When pressed, seared until golden and paired with bold flavours, tofu transforms into a satisfying, protein-rich centrepiece.

This recipe combines crispy seared tofu with my signature Black Betty Bam, an umami-packed spread that adds layers of savoury richness in minutes. Inspired by my culinary work with the talented team at Club Med Bali, it’s a simple dish that celebrates fresh ingredients, Asian flavours and the remarkable versatility of tofu.

How tofu is made

Tofu and tempe may both begin with soybeans, but they take very different paths to the plate. Tofu is made by soaking dried soybeans, grinding them with water and cooking the mixture before straining it into soy milk.

A natural coagulant, such as calcium sulphate (gypsum) or magnesium chloride (nigari), is then added to separate the curds from the whey. The curds are gently pressed into blocks, creating tofu’s signature smooth texture and mild flavour. Unlike tempe, tofu is not fermented, making it a versatile ingredient that readily absorbs marinades, spices and sauces.

Understanding the different types of tofu

From silky to extra firm, tofu comes in several varieties to suit different cooking methods. Silken tofu is delicate and ideal for soups, desserts and smoothies, while soft tofu works beautifully in curries and braises.

Firm and extra-firm tofu hold their shape when pan-fried, grilled or baked, making them the perfect choice for dishes like my Seared Tofu with Black Betty Bam. Pressing firm tofu before cooking removes excess moisture, helping it develop a crisp, golden crust.

Seared tofu with Black Betty Bam

Recipe by Samantha Gowing

The pretty plant-based plate is as easy as 1, 2, B! Add a pinch of Black Betty Bam to give you a rich umami flavour bomb.

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Ingredients

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Marinade

2 tablespoons tamari

I dessertspoon mirin (Japanese rice wine)

1/2 lime, zest and juice

1/2 teaspoon grated ginger

Tofu

200 grams firm organic tofu, sliced into 2 cm thick slabs

1–2 teaspoons macadamia oil

Salad 

1/2 head broccoli broken up into flowerettes, steamed until al dente

1 cup green beans, split lengths, steamed until al dente

1 tablespoon assorted bean sprouts (mung, snow pea shoots)

2 radishes, very finely sliced

1 tablespoon ogonori, wakame or combo seaweed, rinsed, snipped

To finish

1 tablespoon Black Betty Bam

1 tablespoon sesame seeds

1 teaspoon macadamia oil

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Instructions

1. Combine tamari, mirin, juice and zest, ginger in a medium sized bowl.
2. Add tofu slabs and marinate at least 30 minutes.
3. Meanwhile, soak seaweed in warm water 10 minutes, drain, pat dry with paper towel.
4. Finely shred or snip seaweed into fine strands.
5. Heat a skillet on high, add macadamia oil.
6. Lightly sear marinated tofu for 3 minutes either side.
7. Steam greens, then combine with remaining salad ingredients.
8. Add seared tofu and combine gently.
9. Place small amounts of Black Betty Bam around each plate.
10. Drizzle with a thread of macadamia oil and scatter sesame seeds to serve.

Notes

Black Betty Bam is a smoky, sultry umami rich paste for life bound to change your black spread life with her plant-based, gluten free charm! SHOP HERE

Made in Australia by Chef & Nutritionist Samantha Gowing using certified organic ingredients where possible.  Spread on your favourite bread, crackers, rice cakes or serve with raw or steamed vegetables.

Ingredients: Organic Black Unhulled Tahini, Organic Tamari (Organic Whole Soybeans, Water, Sea Salt, Alcohol), Organic Apple Cider Vinegar, Nutritional Yeast, Australian Red Gum Smoked Sea Salt. Contains Soybean, Sesame Seeds. Store Refrigerated (1-5°C)

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