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
You can print the recipe for your kitchen here: PRINTABLE RECIPE
INGREDIENTS:
(Serves 2)
1 cake cotton tofu (400g)
Salt and pepper
1tbsp olive oil
Sauce:
20 cherry tomatoes
1 bunch parsley
2tbsp balsamic vinegar
1tbsp soy sauce
3tbsp olive oil
METHOD:
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.
No comments:
Post a Comment