Tofu in its true form is one of the most flavourless food substance you can find. (Not quite selling it here am I?) However, it is this lack of flavour that gives it versatility. Numerous cooks and chefs replace meat with tofu as the core protein element in many dishes. Apparently, pound for pound tofu has as much protein as meat. Not a bad deal if you’re trying to cut down on red meat I suppose.
I use quite a bit of tofu in my cooking. Medium organic tofu is a regular item in my weekly grocery list. I love that it is easy to incorporate tofu into most of my dishes, or even use it as the main source of protein. I’ve already written about one of my favourite tofu-based dishes – mapo tofu.
This time, I’ve created a light salad that is perfect for a summery dinner.
– 1 pack of medium tofu cut into thick batons
– ¾ cup cornflour seasoned lightly with salt, pepper and a half a tsp of stock powder
– Vegetable oil for shallow frying
Dry the tofu batons as much as possible with paper towels. As tofu has quite high water content, you’ll never get it totally dry…just ensure it is not sopping wet or it will create an unwanted sticky batter with the cornflour. You want the flour to be relatively dry.
Heat a pan of vegetable oil, when it’s at medium heat, roll the batons in the seasoned cornflour and place in hot oil. Watch the heat, the floured tofu browns rather quickly. Fry on all sides till nice and golden. Drain excess oil on paper towels.
– 1 can of coconut milk
– ½ cup crunchy peanut butter
– 2 tbsp of soy sauce
– 3 shallots, grated
– 1 tbsp sweet chilli sauce OR brown sugar
– ½ tsp vegetable oil
In a saucepan, heat the vegetable oil, then add grated shallots. Saute for 2 mins. Add the rest of the ingredients, blend well and bring to a light boil. Drizzle over crispy tofu and salad. Enjoy!