![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jamjarFirstly, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
rubynye has been doing an icon fic meme over here, and has done a lovely OT3 for me over here, which you should all go and read.
And now, the recipe:
I'm not a fan of tofu. I don't hate it, but to me iit is, basically, a food substitute. For it to be, well, anything, it needs to be given flavour. This recipe works really well because it does that -it has a nice texture, sort of crunchy on the outside and almost fluffy on the inside, and it tastes like ginger, lemongrass and fresh coriander.
The tofu should be firm, so I press it first - put a plate with a heavy tin or jar on top of the tofu, leave for at least 15 minutes, and this will press the water out. If you're marinating tofu, you should do this as well to get the water out so the marinade can go in.
8 spring onions, roughly chopped
5 cm (2 inches) ginger, peeled and chopped
2 stalks lemon grass, finely chopped
5 tablespoons chopped fresh coriander
5 cloves garlic, roughly chopped
1 tbsp light soy sauce
300g (10 oz) tofu, drained and pressed.
80g (3 oz) breadcrumbs
2 eggs
Olive oil for brushing
pepper
Place the spring onions, ginger, garlic, lemon grass and coriander in a food processor and blitz until mixed together, chopped but still pretty chunky.
Add the soy sauce, tofu, breadcrumbs, egg and pepper process until just combined (if you like it smoother, process it for longer, but I like it with a bit more texture).
If it's too gloopy, add more breadcrumbs.
Take dessertspoonfuls of the mixture and pat in to little flat cakes, using wet hands, and place on a lightly greased tray. Brush with a little oil and grill under a hot grill for 2-3 minutes on each side until golden and sort of crunchy on the outside.
Makes enough for 4.
Crossposted to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
palacedomestica
rubynye has been doing an icon fic meme over here, and has done a lovely OT3 for me over here, which you should all go and read.And now, the recipe:
I'm not a fan of tofu. I don't hate it, but to me iit is, basically, a food substitute. For it to be, well, anything, it needs to be given flavour. This recipe works really well because it does that -it has a nice texture, sort of crunchy on the outside and almost fluffy on the inside, and it tastes like ginger, lemongrass and fresh coriander.
The tofu should be firm, so I press it first - put a plate with a heavy tin or jar on top of the tofu, leave for at least 15 minutes, and this will press the water out. If you're marinating tofu, you should do this as well to get the water out so the marinade can go in.
8 spring onions, roughly chopped
5 cm (2 inches) ginger, peeled and chopped
2 stalks lemon grass, finely chopped
5 tablespoons chopped fresh coriander
5 cloves garlic, roughly chopped
1 tbsp light soy sauce
300g (10 oz) tofu, drained and pressed.
80g (3 oz) breadcrumbs
2 eggs
Olive oil for brushing
pepper
Place the spring onions, ginger, garlic, lemon grass and coriander in a food processor and blitz until mixed together, chopped but still pretty chunky.
Add the soy sauce, tofu, breadcrumbs, egg and pepper process until just combined (if you like it smoother, process it for longer, but I like it with a bit more texture).
If it's too gloopy, add more breadcrumbs.
Take dessertspoonfuls of the mixture and pat in to little flat cakes, using wet hands, and place on a lightly greased tray. Brush with a little oil and grill under a hot grill for 2-3 minutes on each side until golden and sort of crunchy on the outside.
Makes enough for 4.
Crossposted to
palacedomestica
