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Asian spicy tofu by ottolenghi

800g firm, fresh tofu

Cornflour, to dust the tofu

Vegetable oil, for frying

150g butter

12 small shallots (350g), peeled and thinly sliced

8 red chillies, thinly sliced

12 garlic cloves, crushed

3 tbsp chopped ginger

5 tbsp crushed black peppercorns

3 tbsp sweet soy sauce

3 tbsp light soy sauce

4 tsp dark soy sauce

2 tbsp sugar

16 small, thin spring onions, cut into segments 3cm long

Cut the tofu into 3cm x 2cm blocks and toss them in cornflour, shaking off the

excess. Pour in enough oil to come 0.5cm up the sides of a large frying pan,

and bring up to frying heat. Fry the tofu in batches in the oil, turning the

pieces as you go. Once they are golden all around, and have a thin crust,

transfer to a paper towel.

Remove the oil and any sediment from the pan and throw in the butter. Once it

has melted, add the shallots, chillies, garlic and ginger, and saut for about

15 minutes on low-medium heat, stirring occasionally, until the contents of the

pan are shiny and totally soft. While you wait, crush the peppercorns, using a

pestle and mortar or a spice grinder. They should be quite coarse.

When the shallots and chillies are soft, add the soy sauces and the sugar,

stir, then stir in the crushed pepper. Warm the tofu in the sauce for about a

minute, then add the spring onion and stir through. Serve hot with steamed

rice.