Chilli Tofu Recipe Guardian
A textural pleasure: Meera Sodha’s aubergine and silken tofu with tahini and crispy chilli spring onions. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Kristine Jakobsson.
A large part of my ability to put dinner on the table, sometimes at the last minute, relies on the genius of good ready-made ingredients. Specifically, I am talking about silken tofu, tahini and crispy chilli, all of which feature in today’s recipe and which are excellent friends in the kitchen. Good-quality silken tofu is a textural pleasure that can barely hold itself together; it’s gentle, savoury and soothing. It rubs along well with creamy hot aubergines, and the pair of them together are very receptive to most big delicious flavours – such as ginger, soy and crispy chilli – that you can throw at them.
The oven and ready-made ingredients do a large part of the hard work here. You can buy silken tofu and crispy chilli from most large supermarkets; failing that, try a Chinese food shop or online. Serve with rice (either jasmine or glutinous) and light soy sauce on the side. You’ll need two large baking trays.
Tamal Ray's Recipe For Crisp Fried Tofu And Tempura Spring Onions With Spicy Barbecue Sauce
1 x 300g pack silken tofu, drained and left whole – I use Clearspring, which is the most widely available in supermarkets
Heat the oven to 200C (180C fan)/390F/gas 6 and line two oven trays with baking paper (mine’s reusable). Mix four tablespoons of oil and the salt in a small bowl, then brush the oil on both sides of the aubergine slices and arrange on the trays in a single layer. Put the tofu block on a small, nonstick oven tray, then put all the trays in the oven, bake for 20 minutes and remove the tofu tray; give the aubergine another 10 to 15 minutes, until golden brown, then remove those, too.
While the tofu and aubergines are baking, make the sauce. Put six tablespoons of oil in a small pan with the ginger, soy sauce, vinegar, spring onions, crispy chilli and tahini, bring to a swift and brief boil, then take off the heat.
Viva Veganuary! 17 Delicious Ways With Tofu
When the tofu is just cool enough to handle, cut it into 1cm-thick slices. Layer two slices of aubergine per slice of tofu in an alternating pattern on a lipped or high-sided platter, then anoint with the hot spring onion chilli oil and serve with rice.Meera Sodha’s chilli tofu: make a meal of it and serve with spinach, chapatis and non-dairy yoghurt. Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay
Chilli tofu may be a street food, but that’s no reason not to make this hot, sweet, sour and sticky mouthful at home, too
Something happens to me when I get within 10 miles of Leicester. I crave chilli tofu: the urge is so strong, I swear I can smell it the closer I get to into the city.
Readers' Recipe Swap: Tofu
This Pavlovian response was forged over years travelling as a child with my parents from Lincolnshire to Leicester on the three-and-a- half-hour round trip to shop for spices and saris. We’d head to Melton Road, which was lined with shops owned by the Indian community recently ousted from Idi Amin’s Uganda. Back then, the sari shop windows displayed 1960s mannequins with beehives, many of them chipped or missing an arm, and the dazzling gold jewellery shops attracted Indian women like moths to a flame. There were endless shaak (vegetable) bhaji shops selling produce I wasn’t used to seeing in rural Lincolnshire: spiky bitter gourds, eyeball-like lychees and obscenely large jackfruit in spice- and incense-scented shops.
Although I love it all now, at 10 it was the height of boredom being dragged around those shops, so my parents regularly employed bribes to keep my sister and me from getting up to no good (pulling saris off their hangers). Top of the list was a chilli paneer, chilli mogo or chilli tofu washed down with a carton of neon-orange Rubicon mango juice.
These dishes are Indo-Chinese, a fairly new cuisine (the first restaurant opened in Kolkata just 85 years ago) that has found its way into the hearts and bellies of all Indians. In today’s recipe, tofu is fried until crisp, then doused in garlic, chillies, tomato, soy and sugar until sticky, hot, sweet and sour. There is nothing not to like: it is brazenly addictive stuff.
Our 10 Best Tofu Recipes
An excellent way to get your protein. This dish is traditionally eaten out and about with other street food such as samosas, chaats and dosas, but at home I eat it by itself or with spinach, non-dairy yoghurt and chapatis to create a meal. Serves four.
Spread the tofu on a large plate and dust with the cornflour, turning the cubes to coat. Take a deep frying pan for which you have a lid and add enough oil to come 0.5cm up the sides, and heat over a medium flame. Line a dish with kitchen towel, to drain the cooked tofu on.
Shake any excess cornflour off the tofu, then put half the tofu in the hot oil. Fry for three minutes, turning regularly with tongs, until golden, then transfer to the paper-lined dish and repeat with the remaining tofu.
Spice Advice: Crispy Chicken Thighs, Curry Chips, And Spicy Tofu With Fried Eggs
Drain all but two tablespoons of oil from the pan, then fry the cumin and onion for 10-12 minutes, until soft and sweet. Add the garlic, ginger and the chopped and whole chillies, fry for five minutes, then add the ground pepper, tomato puree, soy sauce, sugar and salt. Stir to mix, cook for five minutes, then add the pepper strips and 100ml water. Cover and leave to cook for eight minutes, stirring every now and then, and adding more water if need be: there should be just enough “sauce” to coat the tofu.
When the peppers are soft, return the tofu back to the pan, turn up the heat and stir to coat the tofu in sauce. Stir-fry for five minutes, to warm the tofu through, then take off the heat.
This Pavlovian response was forged over years travelling as a child with my parents from Lincolnshire to Leicester on the three-and-a- half-hour round trip to shop for spices and saris. We’d head to Melton Road, which was lined with shops owned by the Indian community recently ousted from Idi Amin’s Uganda. Back then, the sari shop windows displayed 1960s mannequins with beehives, many of them chipped or missing an arm, and the dazzling gold jewellery shops attracted Indian women like moths to a flame. There were endless shaak (vegetable) bhaji shops selling produce I wasn’t used to seeing in rural Lincolnshire: spiky bitter gourds, eyeball-like lychees and obscenely large jackfruit in spice- and incense-scented shops.
Although I love it all now, at 10 it was the height of boredom being dragged around those shops, so my parents regularly employed bribes to keep my sister and me from getting up to no good (pulling saris off their hangers). Top of the list was a chilli paneer, chilli mogo or chilli tofu washed down with a carton of neon-orange Rubicon mango juice.
These dishes are Indo-Chinese, a fairly new cuisine (the first restaurant opened in Kolkata just 85 years ago) that has found its way into the hearts and bellies of all Indians. In today’s recipe, tofu is fried until crisp, then doused in garlic, chillies, tomato, soy and sugar until sticky, hot, sweet and sour. There is nothing not to like: it is brazenly addictive stuff.
Our 10 Best Tofu Recipes
An excellent way to get your protein. This dish is traditionally eaten out and about with other street food such as samosas, chaats and dosas, but at home I eat it by itself or with spinach, non-dairy yoghurt and chapatis to create a meal. Serves four.
Spread the tofu on a large plate and dust with the cornflour, turning the cubes to coat. Take a deep frying pan for which you have a lid and add enough oil to come 0.5cm up the sides, and heat over a medium flame. Line a dish with kitchen towel, to drain the cooked tofu on.
Shake any excess cornflour off the tofu, then put half the tofu in the hot oil. Fry for three minutes, turning regularly with tongs, until golden, then transfer to the paper-lined dish and repeat with the remaining tofu.
Spice Advice: Crispy Chicken Thighs, Curry Chips, And Spicy Tofu With Fried Eggs
Drain all but two tablespoons of oil from the pan, then fry the cumin and onion for 10-12 minutes, until soft and sweet. Add the garlic, ginger and the chopped and whole chillies, fry for five minutes, then add the ground pepper, tomato puree, soy sauce, sugar and salt. Stir to mix, cook for five minutes, then add the pepper strips and 100ml water. Cover and leave to cook for eight minutes, stirring every now and then, and adding more water if need be: there should be just enough “sauce” to coat the tofu.
When the peppers are soft, return the tofu back to the pan, turn up the heat and stir to coat the tofu in sauce. Stir-fry for five minutes, to warm the tofu through, then take off the heat.
Posting Komentar untuk "Chilli Tofu Recipe Guardian"