Tofu
(the way Rob likes it) #1
This is another recipe that comes from the London Street
days. Rob Laurie was already living at the house when I
moved in and over the course of about five years we became
friends and musical collaborators. What do you eat when
hunger drives you from the studio? Tofu with basil and Smiling
Fish.
I
block hard tofu (600- 800g)
1 bunch spring onions
3 cloves garlic
Fresh ginger a piece about half the size of wine
bottle cork
1 sweet red pepper (not hot)
A handful of fresh mange tout (snow peas)
A handful of fresh bean shoots
Soya sauce
Sweet chilli sauce
1 bunch fresh basil
I can Smiling Fish brand fried mackerel with chilli
250-300g rice
I pinch coriander powder (optional)
A splash white wine (optional)
OK this will feed two to three people depending on
how hungry they are. For a bigger party add one or more
of the yummy dishes youll find elsewhere in the pages!
First get the rice on. I generally find that cooked rice
needs 10 minutes or so to sit to be at its best and does
not mind waiting around a little longer if need be. However
rice that is cooked at the last minute and served when still
damp aint great. The rice need to be ready so that
this dish can be served immediately when cooked as it doesnt
benefit from either over cooking or standing.
Jasmine rice is good with this dish but more often than
not I use Basmati as its the one I invariably seem
to have in the cupboard. For more on cooking rice, see the
relevant page.
Before cooking the tofu prepare the vegetables. Finely chop
the garlic, slice the spring onions lengthwise (after removing
the last couple of inches), cut the pepper into reasonable
sized strips, wash the mange tout, basil and bean shoots
if the latter has been in the fridge for a day or
so refresh by letting them steep in cold water for fifteen
minutes or so.
Now, I like to shallow fry tofu. While it can be eaten practically
raw (most people who say they hate tofu have only ever had
it like this in a soup or such) it takes on a whole new
life when lightly fried for about 10 minutes. Olive oil
(a less flavoured, cheaper pressing), with a little sesame
seed oil added if you have it does the business. You can
use vegetable oil but it doesnt deliver the same light,
crispy skin with the right bite. Most tofu is sold in some
sort of container with water to keep the air out
and it needs to be patted dry with some kitchen paper before
frying as damp tofu can stick to the pan, or, if nothing
else, spits terribly.
I cut the tofu into pieces the size of small ice cubes and
sit them on kitchen paper for 10 minutes of so to drain
further before adding them to a non stick pan primed with
oil thats already heated to frying temperature. Its
important to let it cook long enough for a nicely browned
surface to form on the underside before turning or the crisp
layer may separate check the odd piece and once browned,
turn the tofu and continue frying until it is golden brown
all over. Drain onto kitchen paper to remove some oil.
Prime a wok or large frying pan with a little olive oil
again and get it nice and hot almost smoking in fact.
With the exception of the basil and the bean shoots add
all the vegetables and stir fry for about three minutes
or until the mange tout take on a vibrant green hue. Add
the tofu, allow it to heat through and add the bean shoots.
Stir fry for about half a minute and then shake in about
the equivalent of a desert spoon of soy sauce and the same
of sweet chilli sauce the latter is available from
most Chinese supermarkets in large bottles for surprisingly
little. Its often labelled as a sauce for chicken.
Give the mix a stir, then add a pinch of coriander powder
and a splash of white wine if you have these ingredients
to hand they add depth to the flavour but the dish
wont be spoilt if you dont. At this point taste
the broth which should be quite thick and add a little water
to taste so as to create a proper sauce but dont
dilute the flavour too far.
Just prior to serving throw in a big handful of basil leaves
and give it a final stir. Take from the heat immediately
so they wilt rather than cook and dress the dish with a
few lose leaves. Dress with a few extra basil leaves and
serve immediately.
So what about the Smiling Fish? While Ive often seen
the brand on the shelves of Chinese supermarkets in the
UK and Europe, Ive never actually come across the
fried mackerel with chilli anywhere other than in Australia.
If you do find it, the open tin reveals some rather unappetising
looking chunks of a firm, dark fried fish in a little oil.
The fish should be shredded with a knife into a course meal
and sprinkled on to the food on the plate. It adds an absolutely
delicious, exotic touch that feels very authentic. Ive
experimented with alternatives and never found anything
ready prepared that can substitute. The best solution I
have found is a much more involved solution of grilling
a little fresh mackerel with chilli, garlic and honey until
it is crisp and brown. Youd think this would be even
better but while excellent, it simply doesnt have
that certain something.
Oh, and you can substitute chicken for tofu in this dish
very effectively though in this case I would leave
the smiling fish out of the equation as it is one taste
too far
Enjoy
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