Tofu often has had the stigma of not having any flavour. Being of Asian descent, I grew up eating tofu in various forms and love it. I feel that tofu will have as much or little flavour depending on how it is prepared and what it is cooked with it. I have tweaked a tofu recipe by Luke Nguyen (Crisp Tofu with tomato pepper sauce) which is quite tasty and easy to prepare.
My take on the recipe that I’m sharing today is Fried tofu with a tomato chilli sauce. This dish has a lot of flavour and pairs well with steamed jasmine rice (brown or white). This dish is one of our family favourites so I hope you enjoy it as much as we do! The recipe is below and should serve up to four people:
- 900g Silken Tofu (I like to use Extra Firm), drained and cut into small cubes
- 200ml vegetable oil
- 1 clove garlic, diced
- 2-3 fresh red chillis, sliced (or a tablespoon of chilli oil)
- 4-6 vine ripened tomatoes, diced
- teaspoon of brown sugar
- pinch of salt
- 2-3 tablespoons Soy sauce or Fish sauce
- 4-6 spring onions, finely sliced
- Coriander, roughly chopped
- Mint, roughly chopped
- Sesame oil
Pour oil into wok/ fry pan to heat. To check when the oil is ready, place either a chopstick or wooden spoon into the oil – the oil is ready when bubbles form immediately around the chopstick or spoon.
Add the cubed tofu into the oil to fry until golden brown. Remove the tofu, drain on paper towel and set aside. Pour out the oil, leaving about 1-2 tablespoons in the wok.
Add garlic and chilli for about 1 minute and then add tomatoes, salt, sugar, soy sauce/ fish sauce. Fold in the spring onions and add about 100 ml of water to the wok and let simmer for a couple of minutes. You can add a little extra chilli/ chilli oil depending on the amount of heat you prefer and sprinkle with a little sesame oil before removing the tofu from the heat.
Place tofu onto a plate, garnish with chopped coriander and mint. Serve with steamed jasmine rice – enjoy!
Note: You can also use tofu that has already been fried and packaged but I feel it tastes better when you fry it yourself but the convenience of the packaged fried tofu means quicker preparation time!
As with all my recipes, I have put approximate quantities as I tend to cook without finite measurement. Please play around with quantities and flavours so that you end up with a dish to your taste. I find tofu quite versatile and use it in curries, soups and stir-fries – they are also good to eat on their own with a nice sauce! I hope this dish dispels the myth that tofu has no flavour! Tofu will inherit the flavours that you cook with it. You will find tofu in Asian grocery stores and many supermarkets.
Enjoy nourishing your bodies with healthy, flavoursome meals that enable you to Laugh, Love, Live to the fullest! I understand that fried food has also had a bad wrap due to unhealthy oils that have previously been used. When you use a good quality vegetable or rice bran oil and only consume fried food in moderation and as part of a balanced diet then, I feel it is still a healthy alternative. Keep those bodies nourished so you can keep those bodies moving! Peace and blessings!