Sunday, 12 April 2009

40. Spicy Tofu (Tofu x 4)

Tofu again! I know this looks suspiciously like the mapu dofu I made last month, but it's an entirely different dish, honest. This one's made with fresh firm tofu, which is less susceptible to disintegrating the moment you come anywhere near it with a spatula. The sauce is a mixture of oyster sauce, soy, rice wine, sesame oil, chicken stock, garlic, red chilli, spring onion and ginger, bubbled together for a few minutes before the blocks of tofu are added and briefly simmered. Easy peasy! And you really appreciate the firmness of the tofu when the time comes to remove it from the pan and cut it into cubes.

There's not a lot to say, really - no surprises, but very tasty nonetheless. And that dizzyingly in-depth analysis may be the most comprehensive for a while, as I've now got a cold which leaves me incapable of smelling anything much. Happy Easter, though!

Mike says: "Tofu tofu tofu, and spicy, of course if you like tofu this is going to be good; if you don't like tofu eat it anyway and stop complaining."

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