Eat It ( Archived) (598)

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About to have some sloppy joes I'm cooking.

Sour cream and onion rippled chips......

Crisp tofu cooked in tomato-pepper sauce (dau hu sot ca)
Ingredients
200 ml (7 fl oz) vegetable oil
500 g (1 lb 2 oz) silken tofu, drained and cut into 3 cm (1¼ inch) cubes
1 tbsp minced garlic
1 tbsp minced red Asian shallots
1 bird's eye chilli, finely sliced
4 ripe tomatoes, roughly chopped
½ tsp sea salt
2 tsp sugar
2 tbsp fish sauce
3 spring onions (scallions), cut into 5 cm (2 inch) lengths
1 tsp freshly ground black pepper
2 coriander (cilantro) sprigs, to garnish

Instructions
Pour the oil into a wok and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.

Add the tofu, cooking it in two batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a slotted spoon and transfer to paper towel to drain.
Transfer the deep-frying oil into a heatproof deep bowl, leaving about 1 tbsp of oil in the wok.

Add the garlic, Asian shallots and chilli to the wok, and stir-fry for 1 minute or until fragrant.

Add the tomato, salt, sugar and fish sauce. Stir and allow the tomato to break down.

Add 100 ml (3½ fl oz) water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes.

Add the crisp tofu, spring onions and black pepper, folding it all together, and simmer for no longer than 1 minute as you want to keep the crisp texture of the tofu.

Garnish with coriander.

This dish is just divine, it's one of my all time faves

I cut the tofu a little smaller and roll it in flour before frying

Serve with jasmine rice

Another fave recipe, these pea fritters are gorgeous, made them again this afternoon....

INGREDIENTS
2 cups frozen peas, thawed
200g low-fat feta, crumbled
1 tablespoon chopped fresh mint leaves
4 green onions, thinly sliced
tomato chutney, to serve
BASIC BATTER
2/3 cup self-raising flour
2 eggs
1/2 cup milk

METHOD
Step 1
Make Basic batter: Sift flour into a bowl. Make a well in the centre. Whisk milk and eggs together in a jug. Add egg mixture to flour. Whisk until smooth.
Step 2
Place peas in a bowl. Mash until almost smooth. Stir peas, feta, mint and onion into batter.
Step 3
Heat 1 tablespoon oil in a frying pan over medium heat. Using 1 heaped tablespoon mixture per fritter, cook 4 fritters for 3 minutes each side or until golden and cooked through. Repeat to make 16 fritters. Serve with tomato chutney.

Also made delicious tofu patties this afternoon but can't be arsed posting the recipe cos nobody probably cares anyway