October 31, 2012

Tofu steak with fresh tomato salad

I like tofu quite a bit. Often I cook it for dinner. And sometimes when I am too lazy to make paneer, I replace it with tofu. Therefore, this idea of fresh fried tofu with a vibrant tomato salad had caught my attention. This time I had bought the tofu from the recently opened Chinese store. And wow, it was better than all the tofu I had bought before from the local grocery. Soft, smooth, fresh and silky, this time the tofu was like it should be, like what I had in some Korean restaurant once. A vibrant tomato salad accompanied it. I am not a big fan or salads with a strong vinegar dressing. The balsamic vinegar that just gives a tartness blended well with the salty flavors of soy sauce, and at the same time complimented the sweet-sour flavors of the plump cherry tomatoes. Something simple, easy, and fresh, this dish was!

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2)

1 cake cotton tofu (400g)
Salt and pepper
1tbsp olive oil
20 cherry tomatoes
1 bunch parsley
2tbsp balsamic vinegar
1tbsp soy sauce
3tbsp olive oil


1.      Wash the cherry tomatoes in cold water and quarter them.
2.      Rinse parsley with cold water and finely chop.
3.      Mix the tomatoes, parsley, balsamic vinegar, soy sauce, and olive oil. Give a toss and set aside in the fridge.
4.      Extract water from the tofu using a kitchen paper. Cut the tofu in half. Immediately before frying, wipe the tofu with kitchen towel to remove excess moisture. Season with salt and pepper.
5.      Heat olive oil in a pan. Fry tofu until both sides are golden brown.
6.      Arrange tofu on plate, and pour over the tomato salad.

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