Kew Gardens & Lemony Tofu Vegetables

Spent rhododendron petals creating a magic carpet.

8 May 2025  (Thursday)

Richard’s in that period of time when he’s up before me and making tea, or heating one up for each of us.  

I had editing to do, and we were going to have time at Kew Gardens… so, editing would have to wait as Kew Gardens was the priority.  You see, we wanted to get there at the crack of Members' Early Opening at 8am so that we could delight in there being so few people walking around the gardens - just Kew staff and members.  Once the gates open at 10am it can get really busy, so we try to make the most of these early opening opportunities.

I did my usual snack of rice cakes spread with Flora ProActiv then some yeast extract and some very thin slices of cheese.  There’s always a flask of sweetened tea to go with it, sometimes with milk as I have milk, though always with some honey as Richard usually drinks his black with honey.  All prepped and ready we got off to Kew… and whilst driving Richard remembered he hadn't had breakfast… and then I remembered I also hadn’t had breakfast!  So, our rice cakes snack would be coming in even more handy than usual!

Our first stop was Kew Palace, and as we walked to this majestic red building it seemed we had the whole of Kew Gardens to ourselves… and Kew Palace and its gardens to ourselves too, as the only other people we saw were Kew staff.  Leaving Kew Palace and passing the Orangery we wandered up the Broad Walk, and along to the rose garden and beyond to the lake where we took a seat and had our snack; a rice cake sandwich each, and a little tea.  Then up, and we continued walking, off around the lake where I was accosted by two Egyptian geese and their six rather large chicks - the chicks really took to me until daddy goose honked and they all followed him off - whilst this was happening Richard was befriended by a coot who took to his jeans, which we knew as he was pecked once or twice!

On we went, towards the pagoda, with a toilet break on the way, in the loos by the pond.  We then doubled-back by the Japanese garden, and then through the woodland area passing Queen Charlotte’s Cottage as we did.

By this time we’d been walking around for almost two hours, and still we’d not knowingly seen another visitor… it really felt as though we had this magical garden to ourselves, with the occasional smile and “Hello” to a staff member.  When we got to the end of the long view from the Palm House, Syon View, we took a seat for further rice cake snack and tea, and I noticed the white lion that walks atop Syon House has had a new coat of paint.  At this point I heard some voices, and turning my head to the path that leads to distant Brentford Gate I saw the first people who weren’t Kew staff, so knew it was past 10am and the main gates were all now open to the public. Time to wend our way home…

Rhododendron Huzzar

Rhododendron Pontic... possibly?

Rhododendron Golden Eagle

Walking back to Brentford Gate, where Fenella would be patiently waiting for us in the Pay-to-Stay car park, we went down the walk of the Rhododendron Dell, hoping that it would be bursting with colour - and it was!  I saw a good few I loved, so I took a photo of them and their nameplates so that I could put variety to colour when I was back at my desk… I dream of a dell like this… maybe our next garden… fingers crossed!!  Saying goodbye to the staff at the gate and being back at Fenella, with three hours of blissful Kew to start the day, we drove home; Richard at the wheel as he was on the way there.

We had cereal when we got home, then both got to our desks for work, and in my case work work too; some prices needed to be changed on the scales and the till of For Earth’s Sake, so that was done by a WhatsApp video chat with the staff member who was on duty.

After lunch, more work work for me then off to the plot to do a bit more footage to close off today's segment of A Week at the Plot.  I’d taken various bits at Kew, though wanted to end today’s segment at the plot with a look at the pricked out cosmos and our plants and seedlings hardening off on one of our benches.

Then home to make supper… 

Recipe:  Lemony Tofu & Broccoli

I’d bought broccoli from Lidl on my last visit as I wanted to do another meal with tofu, and I thought I’d do something lemony.  I also decided I’d add some carrots too, though I think next time I’ll do red pepper, and maybe a green pepper, as I think that would sit better visually and taste wise.  I used a large pan with a lid, a large saute pan.

Ingredients (serves 2)

200g Extra Firm Tofu, frozen, defrosted and well pressed
2 tbsp gram flour (chickpea flour) or flour of your choice
1 tbsp olive oil
Half a red onion, sliced thinly
2 medium carrots, topped and tailed and peeled and cut into pound size coins
1 large head of broccoli, about 600g, florets cut into bite sized pieces
4 tbsp water
½ tsp salt

Lemon Sauce
3 tbsp lemon juice
1 tbsp Liquid Aminos or soy sauce
1 tbsp maple syrup, agave or sugar
1 tsp Sesame Oil, or your preferred oil
1 tsp Marigold Vegetable Bouillon powder, salt or a stock cube crumbled


Method

As I’ve said before, I now keep tofu in the freezer so it’s ready to defrost from 24 hours before using.  You end up with a firmer tofu this way, though if you wish to use straight from a fresh chilled packet please do.  Press the tofu between your palms and over a sink a few times to remove as much liquid as possible.  I then put between a well folded and VERY clean fresh tea towel and press again.

After this process, lay the block on a cutting board on one of the two largest sides, and cut in half lengthways.  Now cut these long cubes of tofu every 1cm or so - hopefully this will leave you with flat squares about 1cm deep.  Add the little slabs of tofu to a bowl with the gram flour, and move around gently with your fingers to coat the tofu.  Leave to stand for ten minutes, then do this again.  Wash your hands after each coating procedure!

Whilst the tofu is sitting prepare the vegetables, and get your ingredients for the marinade out, but not measured out (unless you want to wash up another bowl).

Heat a pan on a hob with half the olive oil - you don’t want it to smoke.  Lay the tofu slices flat side down and cook for two minutes, then turn and cook for two minutes more.  The tofu should be lightly browned on both sides.  Once this is done remove the tofu and keep warm, if possible.  

Now add the remaining olive oil to the pan, and then the onions, carrots, broccoli, water and salt.  Bring to a steam, turn down the heat to low and cover.  Steam for five minutes, or until the carrots and stems of the broccoli are al dente.

Whilst the vegetables are steaming, add the lemon sauce ingredients to the bowl the tofu and gram flour were in, and stir.  The remaining gram flour will help thicken the sauce slightly.

When the vegetables are al dente, add in the lemon sauce mixture and stir around the pan, and add in the tofu slices.  Stirring, bring all up to a bubble, then stir for a minute more, then serve.

I served this with Lemon Potatoes, and though Richard was VERY happy with this it was really a bit too heavy on the lemon.  Next time I will serve with plain boiled rice, and will use red and green peppers instead of the carrots; sliced thinly, though I might just keep the carrots too.

This is another keeper!!!


Weather:  Cloudy at first, though sun breaking through in spells.  Around 17° with an overnight of 7°.

Breakfast:  NONE… so crackers early at Kew
Late Breakfast:  Bran flakes, yogurt and a banana
Lunch:  Carrot & Lentil Soup, cottage cheese, crackers, yeast extract, cucumber and radish
Supper:  Lemony Tofu & Broccoli and Lemon Potatoes