This must be the best possible way to enjoy tofu. Tofu is one of those foods that a lot of people claim not to like, but I think that those people probably haven’t tasted tofu in the right way yet….
This is another winner from the Yotam Ottolenghi Plenty cookbook that I continue to be obsessed with. As always, I simplified the recipe and made some adaptations to it based on what I had in the pantry.
Note: This dish calls for cornflower, I often ignore the request for cornflower in a recipe since I’ve never used it before. But it turns out that cornflower is a critical ingredient involved in preparing yummy fried tofu dishes. It coats the tofu lightly and locks in the moisture so that it fries up really well, gets crunchy on the outside and stays soft and juicy in the center.
What you’ll need:
- One package of firm tofu (it HAS to be the firm kind)
- One package of button mushrooms cut in halves or quarters
- 1-2 spicy long red chilies chopped finely
- A thumb of ginger, chopped
- 4 large cloves of garlic
- Up to 3 tablespoons of black peppercorns smashed in a mortar and pestle or coarsely ground
- Some long green onions cut lengthwise
- One medium sized red onion cut thinly
- Some vegetable oil
- Some white sugar
- A lime
- The original recipe calls for light soy sauce, dark soy sauce and sweet soy sauce–I just used a ton of the soy sauce I had in my cupboard
What to do:
First cut the tofu up into bite-sized cubes. Toss the cubes in some cornflower so they’re thinly coated. In a saute pan, warm up some veg oil, and fry the tofu so the chunks are golden all over.
Remove the tofu to some paper towel on a plate and then fry up the mushrooms.
Remove the mushrooms and then heat up a bit more oil. Add the ginger, garlic, red chili, and red onion and saute for about 10 minutes until everything gets soft and shiny.
Then, add about 5 tablespoons of soya sauce, a tablespoon of white sugar, the black pepper and stir. Add the green onions, the tofu and mushrooms and stir everything so the tofu and mushrooms get coated.
Serve over rice and sprinkle with some more green onions. I also sprinkled with some mung beans!