This quick and easy method of preparing tofu is from China but has been slightly modified to suit our tastes and what I had in my kitchen, so authenticity is not entirely guaranteed - for example I am aware that ordinary
soy sauce would be more widespread in China than
tamari.
In any case, it makes for an incredibly tasty vegetarian breakfast and more than satisfies my craving for bacon and eggs. Of course it is perfect for lunch, a snack or dinner too. The quantities given should be plenty for two.
Ingredients and utensils:
Method:
Beat the egg/s together with the milk. Cut the tofu into chunky cubes or thin strips and batter by first dipping in the egg wash then rolling in the flour. Heat the wok or pan and add a generous amount of oil - enough to easily cover the surface. The flame should be of medium strength. When the oil is hot enough (check by flicking a droplet of water into it, which should fizzle) add the tofu gently so as not to remove the batter.
Stir constantly and gently, ensuring that all sides are cooking evenly and that it is not burning. Cooking time is remarkably short, from two to five minutes. When the tofu begins to have patches of dark brown it is done - do not overcook. Remove from the wok and place in a bowl. Add the chopped spring onion, the tamari and the sesame oil and gently mix. Eaten cold much of the appeal is lost so do not delay. Steamed jasmine rice makes for an ideal accompaniment.
Once removed from its vacuum seal tofu can go bad quite rapidly. In order to prevent this
submerge the tofu entirely in cold water and keep in the fridge. Due to its fragility
silken tofu often comes in a plastic tub filled with water. For optimum freshness, the tofu should be washed and the water changed .