Vegan Mapo Tofu – Busan South Korea
Sushi Bento- Vancouver
Thai food adventures: Tofu in chinese steamed bun
Thai food adventures: Vegan veggie plate at Maya Mall, Chiang mai
Tonight’s nourish bowl ⭐️? Rice noodles, BBQ tofu, peanut/chilli satay sauce, fresh greens and veggies ? last week I literally ate this for dinner 3 nights in a row it was that good ahah ?? I love food ??? #eatinabundance
TOFU NUGGETS (gluten free)
Ingredienti (4 persone): 250 gr di tofu al naturale, cornflakes di mais q.b., mix farina senza glutine q.b., sweet chili sauce q.b., acqua q.b., sale q.b., pepe q.b.
Procedimento: tagliare il tofu a cubetti. Preparare 1 ciotola con acqua mescolata con un poco di chili sauce, un piatto con la farina mescolata a pepe e sale, un piatto con cronflakes sbriciolati. Immergere un cubetto di tofu nell’acqua, poi nella farina, di nuovo velocemente nell’acqua e nei cornflakes e posizionare nella teglia. Quando la teglia è piena infornare a 180° per 20 minuti. Servire con salsa chili dolce.
TOFU NUGGETS (gluten free)
Ingredients (4 servings): 250 grams of tofu, cornflakes q.s. corn, gluten-free flour mix q.s., sweet chili sauce q.s., water q.s., salt q.s. , pepper q.s.
Procedure: Cut the tofu into cubes. Prepare 1 bowl with water mixed with a little of chili sauce, a plate with flour mixed with pepper and salt, a plate with cronflakes crumbled. Dip a cube of tofu in water, then in the flour, again quickly in water and in cornflakes and place in baking dish. When the pan is full bake at 180 degrees for 20 minutes. Serve with sweet chilli sauce.
recipe under the cut!
1. slice open the package of tofu on one side and drain out as much water as you can. press the tofu–place a dish towel or folded paper towels on a hard surface, then place the block of tofu on top of those, then add another layer of towels, and then weight it all down with something (about the weight of a can of soup). leave that for about 30 minutes to get more moisture out.
2. cut the tofu into even cubes of your preferred size. lay the cubes on a plate in a single layer and freeze for a few hours, until they darken and harden. toss the frozen tofu into boiling water and boil for at least 15-20 minutes, agitating occasionally.
3. remove cubes of tofu from boil and drain. pat them dry with a towel to get as much moisture out as possible. sprinkle 2 tbsp of cornstarch over them and coat evenly. heat coconut oil in a large pan on medium-high heat and then add tofu. turn the cubes to a new side to cook every couple of minutes, until all sides are golden brown (this is tedious but I find that chopsticks help). set aside and rinse out your pan.
4. open 1 can of coconut milk and scoop out just the cream–it should form a solid, white layer on the top. add the cream to your pan and bring to a boil, then reduce the heat to medium and simmer for 5-10 minutes, until the fat in the cream starts to separate out from the oil. (if this doesn’t happen, which is possible depending on what kind of coconut milk you used, just add some coconut oil to the pan and you’re good to go.)
5. decrease the heat to medium-low and add the curry paste to the coconut milk. fry for 5-10 minutes, until you can see coloured oil start to separate out.
6. add the onion and cook for about 5 minutes, until the onion starts to soften and turn transculent. add the ginger and garlic and cook for another minute, stirring often.
7. add the brown sugar, the remaining coconut water from the first can of coconut milk, and the cream from a second can of coconut milk if desired. increase the heat to high, and bring to a boil.
8. decrease heat to medium and add tofu, zucchini, and mushrooms. simmer until zucchini starts to soften slightly.
9. add bell peppers and cook for another 5 minutes, until slightly softened. add soy sauce, rice vinegar, lime juice, and salt. serve over brown jasmine or long-grain brown rice.