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Chilli Salt and Pepper Tofu - Ed's journal
sobrique
sobrique
Chilli Salt and Pepper Tofu
So, following on from my previous post, I thought I'd make a try at chilli salt and pepper tofu.

Started off with:
Some shallots (4)
A pepper.
3 cloves of garlic.
Cornflour. (3 heaped tblspn)
Some black pepper. (1/4 tsp)
Some salt. (1 tsp)
Brown sugar ( 1/2tsp)
Some chilli sauce of doom.

So what you do is:
Press the tofu first - I wrapped it in some kitchen towel, and put a plate and a bottle of oil on it.



Preparation was by chopping up the ingredients - garlic, some shallots and a pepper. Would have done with a chilli as well, but I opted for some chilli sauce instead.

Coat the tofu in cornflour like so:



Took a bit of effort this - the bowl i was used worked, but was too small really.
But once done, fish out the tofu and season it - sprinkle the pepper, salt and brown sugar over it.



Then, fry it up in the pan for a bit - until it starts looking a bit golden, and then mix in the chilli and garlic.
I didn't use enough of the chilli - I was worried about the sauce, because it _is_ very strong, but it turned out that it didn't really make it's way into the flavours.

Take it out of the pan, and back into a bowl or similar, to make way for the pepper and onion (shallots). Fry these until they start to soften. Put the tofu back in, and continue to stir for a few more minutes.
Then splash in some soy sauce, and fry a little more.

End result looks a bit like:




The tofu was crispy on the outside, which I liked, and the pepper/shallots went well. I don't think the pepper, garlic and chilli really 'took hold' the right way though - you really couldn't taste 'em. I think I'd have to go with mixing the pepper, salt and brown sugar into the cornflour before coating the tofu cubes with it.
And maybe putting the chilli and garlic into the pan first, not last.
Even so, turned out quite well I think - right idea, just needs a bit more work on the flavour.

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Comments
From: (Anonymous) Date: March 7th, 2010 08:02 pm (UTC) (Link)
I like the idea of a crispy coating, and i'm intrigued as to the texture of the tofu after pressing. Was it still a bit gelatinous?
sobrique From: sobrique Date: March 7th, 2010 08:13 pm (UTC) (Link)
A little, but quite a bit firmer and drier. The coating really did make a difference - just a bit of crunch serves to turn the tofu into a bit more like ... well, not just a brick of bland.
velvet_nothing From: velvet_nothing Date: March 8th, 2010 06:45 pm (UTC) (Link)
That actually looks really yummy :o) I bet it would work nicely with blocks of Indian cheese or halloumi as well.
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