Tuesday, 8 July 2008
This is my third time participating in the vegetarian food bloggers event AWED, also known as A Worldly Epicurean’s Delight, which has a regional focus every month.
This month it’s China so I decided to share Jonas’ recipe for salt & pepper tofu, a tasty, spicy snack that can be had any time of the day or eaten as part of a banquet.
Most people would use firm tofu for this recipe, with a dusting of cornflour to make a crisy exterior, but I just love to use bean curd puffs (taufu bok) because they’re light and fluffy and the crispy outside is almost there before you even begin cooking.
Call me lazy, but I know what I like.
Visit the Culinary Bazaar for the AWED round-up.
Salt & Pepper Tofu
Recipe by Jonas. Serves 4 as starter in banquet.
1 packet taufu bok (bean curd puffs)
¼ teaspoon white pepper
¼ teaspoon Szechwan pepper
¼ teaspoon red chilli flakes
¼ teaspoon black pepper
1 teaspoon coarse salt
½ teaspoon garlic powder
1 tablespoon sliced scallions
½ teaspoon grated fresh ginger
2 tablespoons light soy sauce
Peanut oil, to fry
1. With a mortar and pestle, grind peppers, chilli flakes, salt and garlic powder into a fine powder.
2. Heat oil in a frying pan or wok.
3. Brush tofu puffs with a little oil then dust each in pepper powder.
4. Fry puffs until hot and crispy.
5. Combine scallions, ginger and soy sauce to form a dipping sauce. Serve with hot tofu puffs.
Tags: morsels and musings food blog food and drink australia recipes snacks starters entree recipes starter recipes snack recipes tofu vegetarian recipes tofu recipes chinese recipes chinese food chinese cuisine