I'll admit it, I've been a little intimidated by tofu. It always seemed like such a 'health food' thing, and I'm more of a 'give me all the carbs' kind of person. But lately, I've been trying to diversify my diet, and tofu, with its versatility, seemed like a good place to start.
This weekend, I decided to take the plunge and try making crispy tofu in a tomato sauce. Imagine my surprise when it turned out absolutely delicious! It was so good, in fact, that I felt compelled to share my newfound love for tofu with the world (or at least with you, my dear readers.)
The Secret to Crispy Tofu: The key to getting that perfect crispy exterior on tofu is all in the preparation. I started by pressing the tofu to remove excess water, then cut it into cubes and tossed them in cornstarch. A quick pan-fry in a little oil and voila! Perfectly crispy tofu, ready for the sauce.
A Simple Tomato Sauce:
For the sauce, I kept it simple: diced tomatoes, garlic, onions, and a few herbs. I simmered it until it thickened and then added my crispy tofu. The combination was pure heaven! The tangy tomato sauce complemented the tofu's crispy exterior beautifully. I served it over pasta, but I can already see this dish being amazing with rice or even as a filling for tacos.
My Verdict:
I'm officially a tofu convert! This recipe was so easy to make and the results were absolutely phenomenal. It's proof positive that you don't need complicated ingredients or fancy techniques to create delicious food. If you, like me, have been hesitant to try tofu, I urge you to give this a go. It's a game-changer!
Ingredients:
1-2 tbsp olive oil
500g of tofu, diced
2 large tomatoes,skinned, deseeded and finely chopped
150ml vegetable stock
1 tbsp fish sauce (optional)
pinch of salt
1/3 tsp sugar
3 thinly sliced spring onions, to garnish
1 tsp sesame seeds (if desired)
Prep Time: 15 mins
Cook Time: 40 mins
Seves: 4
Instructions:
2. Place the tomatoes in a medium saucepan with the stock, fish sauce (if using,) salt and sugar. Bring to the boil, reduce the heat and simmer gently for 15-20 minutes.
Instructions:
1. Heat the oil in a wok or deep frying pan. Add the tofu and stir-fry until golden brown. Remove from the oil with a slotted spoon and set the tofu aside.
2. Place the tomatoes in a medium saucepan with the stock, fish sauce (if using,) salt and sugar. Bring to the boil, reduce the heat and simmer gently for 15-20 minutes.
3. Add the tofu and simmer for a further 10-15 minutes. The sauce should be thick when ready. Serve immediately with the thinly sliced spring onion.
Tip:
For a totally vegetarian dish, omit the fish sauce or substitute with a seaweed-based seasoning which is available from healthfood stores.