Monday, 22 October 2012

Pan-fried Tofu

While away in Margaret River, we went out to a nice restaurant I'd visited before. After a day tasting wine and nibbles and a fairly hefty brunch, I wanted something simple and vegetarian, so ordered the 'corn-crusted tofu with noodle salad'. To my surprise, when it arrived, they had 'run out of corn-crusted tofu', so replaced it with a blob of silken tofu! Of course, you can't just eat silken tofu on top of a salad; it's an ingredient for say, vegan brownies or Chinese soup. Baffling to have it trickling down the side of my cold noodle salad... for maybe the second time in my life, I sent the meal back and asked for a speedy replacement (fish of the day, excellent).

So when I got back home, I still had a craving for properly-cooked tofu, so picked up a lovely firm block from my local Chinese greengrocers', along with a big bundle of cheerful, flowering greens. I cut the tofu into half-inch thick triangles and dipped them into a mix of half-flour, half Chinese spice and a generous grating of black pepper and salt. Pan-fried over a moderate heat until golden and crisp, but still moist and wobbly in the middle, hen served atop the greens and rice, it was exactly what I wanted. Yum!

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