![]() Drain off all but about a tablespoon of the oil and turn the heat down to medium-high.When cooked drain on kitchen towel and transfer to a warm oven to keep warm.Batch fry the tofu until golden, this should take 10 minutes in total.Heat the oil in a wok to 180☌ or 350☏.Cut the spring onions into 1cm lengths.Dice the shallot and chilli as finely as you can.Cut the tofu into bite-sized 2.5 cm pieces and dry on kitchen towel.But it is also spectacularly good fried in oil too! I think that this recipe is better cooked in an air fryer, the tofu is more crispy and feels lighter. Is it better cooked in the fryer or air fryer? However the fish sauce variant is exceptionally good and if meat free is less important to you then you absolutely should give it a try. I wanted to keep this recipe vegan and vegetarian so opted for soy sauce and it works wonderfully. The source recipe for this recommended using fish sauce rather than soy sauce. It is however important to dry the tofu well!Ĭan I use fish sauce rather than soy sauce? Being the curious soul that I am I did test pressing and it made no discernable difference. Many recipes call for you to press tofu, it was not mentioned in the recipe I used as a source for this. No flavours, not smoked, not marinated! Just plain old tofu, it will likely be in the refrigerator section. So go to the store and buy extra firm tofu. This recipe does not aim to initiate you but allow you to make this recipe. Tofu can be a difficult ingredient to buy if you are uninitiated. I do cook from my large collection of cookbooks occasionally, but usually, those recipes go through many manifestations before they end up here. This recipe comes from a book called the food of Vietnam by Luke Nguyen. The second rarity is me cooking from a cookbook. It is the perfect complement to the delicious spicy tomato sauce. The earthiness of the tofu is amplified by frying it in this recipe. ![]() I even have a breadcrumbed tofu katsu curry too! This is a similar approach to the one that I use in both my matar paneer and palak paneer recipes! ![]() My gochujang tofu takes another different approach and simmers it in a sauce. But my sweet and sour tofu, salt and pepper tofu and teriyaki tofu recipe embrace the fried or seared tofu idea. It has only appeared here a few other times in over 500 recipes, my Chinese hot and sour soup uses it in a very different way. I have been fairly rude about tofu here, it is an ingredient I find difficult, principally because it has little flavour. My Vietnamese chicken curry, is very much a follow on from this recipe. This recipe sees two rarities combined here on my site… The first is a recipe that uses tofu and the second sees me cook a recipe from a book.Ī book that so enamoured me, it has me working away on my own Vietnamese variations.
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