Crispy Seasoned Tofu
Feb. 16th, 2021 05:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbook_challengeTofu is a new one for me, and I attempted Jack Monroe's Crispy Seasoned Tofu (from Vegan-ish). And of course made some alterations on the go.
This recipe is: vegetarian, vegan, lactose free, tomato free... everything but soy free, really
This recipe can be: gluten-free (I made it on a basic gf cake flour mix)
This recipe needs: a little chopping, hovering over a very hot frying pan
This recipe isn't: a whole meal
About 200 grams of firm tofu (I think. I still don't fully understand tofu types. Jack calls for firm; I used this, which doesn't advertise its firmness but seemed about right)
At least 2 tbsp flour - I think I used about four, it was easier to have a heaping of it to toss the tofu in
1-2 tsp mixed herbs
Optional addition from me: garlic, onion powder
1/2 tsp paprika, any
A dash of salt
Generous helping of cracked black pepper
A dash of oil (I prefer peanut but any will do)
1. Dice the tofu into 1cm cubes
2. In a bowl that is LARGER THAN YOU THINK YOU NEED, mix all dry ingredients
3. Toss the tofu with the flour-herb-spice mix
4. Bring a frying pan to high heat, and fry the cubes in batches, turning as each side browns
The cubes are suitable to go straight into a stir-fry or curry.
My other achievement so far this February is trying out the Migros (a swiss supermarket) home brand gluten-free brown bread mix. That's not so much a new recipe (the steps are exactly the same as the bread recipe on their all-purpose flour) as a new ingredient, but I'd been putting it off for ages, so am quite pleased with myself for having finally achieved BREAD.
This recipe is: vegetarian, vegan, lactose free, tomato free... everything but soy free, really
This recipe can be: gluten-free (I made it on a basic gf cake flour mix)
This recipe needs: a little chopping, hovering over a very hot frying pan
This recipe isn't: a whole meal
About 200 grams of firm tofu (I think. I still don't fully understand tofu types. Jack calls for firm; I used this, which doesn't advertise its firmness but seemed about right)
At least 2 tbsp flour - I think I used about four, it was easier to have a heaping of it to toss the tofu in
1-2 tsp mixed herbs
Optional addition from me: garlic, onion powder
1/2 tsp paprika, any
A dash of salt
Generous helping of cracked black pepper
A dash of oil (I prefer peanut but any will do)
1. Dice the tofu into 1cm cubes
2. In a bowl that is LARGER THAN YOU THINK YOU NEED, mix all dry ingredients
3. Toss the tofu with the flour-herb-spice mix
4. Bring a frying pan to high heat, and fry the cubes in batches, turning as each side browns
The cubes are suitable to go straight into a stir-fry or curry.
My other achievement so far this February is trying out the Migros (a swiss supermarket) home brand gluten-free brown bread mix. That's not so much a new recipe (the steps are exactly the same as the bread recipe on their all-purpose flour) as a new ingredient, but I'd been putting it off for ages, so am quite pleased with myself for having finally achieved BREAD.
no subject
Date: 2021-02-21 03:33 pm (UTC)no subject
Date: 2021-02-21 03:36 pm (UTC)Until now I've never managed to figure out how to prepare tofu even half as well as a thai restaurant does it, so haven't bothered. But this is a start!