I know, I know, I know….I’m sharing a tofu recipe! Please don’t click away, I promise this is yummy. I pinkie swear it’s yummy.
I like tofu though, really. I love this dish so much that we cook it almost more often than any other. Bebito calls it, “Crunchy tofu fish” which I love and it’s the one way I can ensure he will eat tomatoes.
My Mr and I LOVE Vietnamese food and when we spied Luke Nguyen cook this super simple crisp tofu cooked in tomato-pepper sauce on the teev we made sure it was on our menu the next week.
It may seem like a bit of faffing about but I cook the tomato and eggplant in the morning and the tofu is prepped quickly and fried off at the last minute…though I rather sacrilegiously I’m sure….have fried it in the afternoon and put it in the oven to get super crispy of an evening and that works really well too.
A note about the tofu though – you have to get silken, you have to make sure it’s well drained and dried off as well as you can and I’ve found cornflour by far the best at coating it. I personally like cooking in a small saucepan in small batches because the tofu cooks better that way too.
500g silken tofu, drained and cut into 3cm cubes
1 tablespoon black pepper
1 tablespoon Chinese 5 spice
2 tablespoons salt
Mix the pepper, salt, 5 spice and cornflour. Heat oil – around 6cm deep – in a saucepan – drop a teeny bit of the flour mix in, if it’s hot enough it will sizzle nicely. Dust the tofu in the flour mix and fry for a few minutes, until it’s all yummy and gold looking, then drain on some paper towel.