Fragrant Spicy TofuMake on Fresco
After spending a few weeks here and there on my Bali foodie tours with a lovely vegetarian, I learnt that the go to option for most places when they don’t have a strong vegetarian option on their menu already is tofu. Plain tofu mostly, with zero taste, texture or eye appeal. Could I get her to change her mind about tofu? I have had plenty of delicious tofu in my time.
So I invited Bree to come and try my tofu recipe in the video and you are going to have to watch it to see how well I fared. Needless to say, I am not afraid to post this recipe, (or the video for that matter) and I hope you will all go and give it a whirl!!
Tofu Challenge? Accepted and won!
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- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- 3 cloves garlic
- 2 shallots, peeled
- 5cm piece fresh ginger, peeled
- 1-2 red chilli de-seeded and finely diced
- 6 spring onions, sliced
- 200 Grams firm tofu, patted dry and cut into large cubes (6cm approx)
- 2 Tablespoons black or white sesame seeds
- Toasted sesame oil to drizzle
- Handfuls Fresh coriander leaves to garnish
- 80 Grams soy or tamari sauce
- 1 red chilli
- 20 Grams pure maple syrup
- 1 lime, juice only
Make the sauce first. Place all ingredients into Thermomix bowl and blend 20 sec/speed 8. Remove from bowl and set aside.
Without cleaning the bowl, place EVOO, garlic, shallots and ginger into Thermomix bowl and chop 3 sec/speed 6.
Saute 5 min/Varoma/speed 1. Add the diced chilli and spring onions to this mixture and just stir it through by hand.
Meanwhile, heat a little bit of additional EVOO in a non stick frying pan to a medium heat.
Carefully dust each piece of tofu with cornflour and dip one side into the sesame seeds.
Fry the tofu in batches, refreshing the oil as needed. They should be lightly golden and hot all the way through. You are not really cooking the tofu so much as giving it a lovely golden crunchy crust.
When they are all done, return them all to the frying pan with the ginger mixture from the Thermomix bowl.
Stir to coat with the mixture. Serve immdieately with a drizzle of sesame oil and the plenty of sauce and coriander leaves.
You could serve this dish with steamed rice and steamed Asian brocolli on the side if desired.
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