TOFU | 153 Drain and press tofu. In a small bowl add soy sauce, vinegar, grated garlic and red pepper flakes. Add 1 tablespoon cornflour and 3 tablespoons water and whisk to combine. Slice tofu into triangles or cubes and coat with remaining cornflour. Heat oil in a non-stick pan over medium high heat and add the tofu pieces in a single layer, making sure they don’t touch. Fry on both sides to golden and crispy. Pour the marinade into the pan which will become very bubbly instantly. Quickly turn all the tofu pieces to coat on both sides and serve on a dish straight away. LOTEM’S SCRAMBLED TOFU Mash tofu with a little salt and turmeric and sauté in a little margarine or oil. Good with mushrooms or even better topped with a few shavings of black truffle. TOFU IN COCONUT MILK, TOMATOES AND CILANTRO 1 packet firm tofu 2 Tbs soy sauce 1 Tbs balsamic vinegar ½ tsp ginger 1 Tbs olive oil 1 red bell pepper, diced 1 onion, diced 3 cloves garlic, crushed ½ cup chopped cilantro, /parsley/purple basil (½ tsp crushed red pepper flakes, or more to taste, Optional) 1 cup diced tomatoes, drained 100g coconut milk Pinch salt ½ lime/lemon, squeezed Water to thin as necessary Serves: 4
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