Finally! I've made something from Ching's cookbook (review of the book in the previous post). I had a pack of organic tofu and nothing for the dinner ;) The original recipe from the book is for whole dish 'Northern-style bean curd tofu' but I served it with something completely different - although also a Chinese style. The tofu for me generally is very blend ingredient and needs good seasoning or accompaniment to taste good. This way of preparing tofu is amazing - quick and delicious! I'm sure you can use it then in many types of different dishes with a great result each time.
How to make it...
- pack of firm tofu, diced into cubes
- few tablespoons potato or corn flour
- 1 egg lightly beaten
- groundnut oil for frying (I used sesame oil)
- 2 pak choy, chopped
- small carrot, cut into thin stripes
- 100 g bean sprouts (or other sprouts you have)
- precooked rice noodles (enough for 2 people)
- 3 tablespoons soy sauce
- 1 tablespoon sweet and sour sauce
- 1 tablespoon chili sauce
- 1 teaspoon dry ginger (or fresh one)
- 3 tablespoons water + 1 teaspoon corn or potato flour, mixed
Cover tofu in flour and coat in beaten egg. Heat the wok and add oil. Place coated tofu cubes into hot oil and fry till golden brown. Put aside on kitchen towel. In the mean time put noodles, carrot and sprout beans into the wok. Stir constantly to avoid burning. Add all sauces and ginger. If you're left with some of the beaten egg mix it with water/flour and add to your dish (this will thicken the sauces slightly). At the very end add chopped pak choy and stir again. Taste and check if it needs more seasoning. Just before serving add your fried tofu cubes. Serve hot.