5/8/2023 0 Comments Tofu recipesAfter about three minutes, when the tofu is well browned all over, use a slotted spoon to transfer it to a wire rack or plate lined with kitchen paper, then repeat first with the remaining tofu and then finally with the onions, dipping them in batter, too – the latter will cook much more quickly, so give them about a minute on each side. Use a fork to separate any pieces that stick together, and use tongs to give them an occasional turn so they cook evenly. Pour the eggs into the flour mix, and use a fork to mix them in quickly, until just combined.ĭrench a few chunks of tofu in the batter, shake off any excess, then carefully lower into the hot oil. Sift the flours, salt and bicarb into a large bowl, and whisk the eggs and vodka in a second bowl. Put the oil in a large, heavy-bottomed saucepan on a medium heat until it reaches 180C on a kitchen thermometer. Top and tail the spring onions, then chop in half widthways to give batons roughly 12cm long. Leave to cool while you get on with the frying.Ĭut the tofu into rectangular chunks roughly 1cm thick and 2cm tall and wide. Cook, stirring occasionally, on a low-medium heat for about eight minutes – the sauce will bubble up, reduce, then thicken. To make the sauce, put the garlic, gochujang, soy, maple syrup and cider vinegar in a saucepan. I’m quite happy to have this as a meal on its own, but if you’d prefer some extra carbs, the rich sauce goes well with plain white rice, noodles and even chips.Ģ garlic cloves, peeled and finely choppedġ bunch spring onions, plus 1 spring onion extra, trimmed and thinly sliced, to garnishĢ mild red chillies, stalks and seeds discarded, flesh finely sliced
0 Comments
Leave a Reply. |