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I concluded that I needed to try a different brand of tofu, so despite the lack of Chinese supermarkets in my area, I managed to track down some rather unappetisingly named Clear Spot (yes, really!) Organic Tofu in a local health food store.
On opening the packet, I was slightly scared...the tofu looked and felt softer than Cauldron's. I drained the tofu and and blotted it well on kitchen roll to remove as much moisture as possible, and then cut it into pieces. From my in depth tofutastic research, I had deduced that I first needed to marinate it and then fry it, so I made up a marinade of dark soya sauce, grated fresh ginger and crushed garlic. I also made up a basic batter with plain flour, egg and water.
After an hour bathing in the marinade (the tofu, not me!) I dipped the bean curd chunks into the batter and fried them for a few minutes in hot vegetable oil. They sizzled gently and turned a beautiful golden brown. I scooped them out and drained them well, before tentatively biting into a piece. The kids were slightly wary, but after some gentle persuasion and the promise of another mention on my blog, they tried it. Mr O showed no such trepidation and ate a whole piece in one mouthful.
And the result...whoo-hoo...everyone liked it!!! TASTY TOFU - crisp and tanned on the outside, pale and soft in the middle, and packed full of flavour! My tasty tofu quest is over (for now).
Take a small block of firm tofu, drained, patted dry and cut into chunks. Marinade for 1 hour in:
- 2-3 tbsp dark soya sauce
- 1 small clove of garlic, crushed
- 1 tsp grated fresh ginger
- Heaped ½ cup plain flour
- 1 egg, beaten
- ½ cup cold water
Serve with rice/noodles, stir-fried vegetables and a sweet chilli dipping sauce.
Alternative: Veganise the batter by omitting the egg.
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