Have you ever had one of those weeks where you make something you haven’t made in ages then you wonder how you forgot how nice it is and you end up eating lots of it over the next week or two? Well that’s happened to me this week with a dish we just call Broth. It a versatile dish and normally involves some form of noodle (this week it’s been Ramen) cooked and served in a flavoured broth with chicken (also usually cooked in the broth) or tofu (crispified) and veg. We’ve probably eaten it 3 or 4 times in the last week and it’s on the menu again a few times this week too.
In other news my mother gave me a Herman the German Friendship Cake. I have been stirring it and feeding it and I’m looking forward to actually baking it (and passing it on to others) later this week. I’ll try and remember to put up a photo of the finished cake next week.
Also his week in the life of Lil I finally finished reading “Harry Potter and the Chamber of Secrets”. I decided recently it was time to re-read the series and I got through the first book in a couple of days as expected but the second book took me weeks to finish. The third book is already going much better so I think it was just that book.
My top tip for this week would have to be don’t keep plastic chopping boards at the back of your stove or you may just find it melted. I went to move my big plastic chopping board today that I keep at the back of my stove over the oven vent and found the edge all melted. I was quite impressed as it’s a reasonably thick board but I think I’ll only keep the wooden ones there from now on.
This weeks recipe is one we use to serve with our broth or sometimes we are a bit naughty and eat it all by itself as a meal. It’s a great way to cook your tofu if you like it crispy on the outside, soft on the inside and marinated too. You can freeze portions of it and heat it back up in the oven later for a quick snack or to add to your meal another day. I call it “Karaage Style” as while it uses the same technique as Karaage I like to play around with the marinade so its not necessarily the same flavour.
Karaage Style Tofu
1 tsp minced ginger
2tsp minced garlic
2tsp soy sauce
3tbs plain flour
3tbs corn starch or arrowroot (tapioca starch)
Oil for frying
Press tofu for 8-10 mins to absorb excess water.
You can do this by placing paper towel on a plate then the tofu on the paper towel. Put another layer of paper towel on top of the tofu and then a chopping board on top. Weigh down the chopping board with whatever tined items you have in the cupboard.
Chop the tofu into bite sized pieces and place in a large bowl. Create the marinade by mixing together the ginger, garlic and soy sauce and pour it over the tofu. Give the tofu a gentle stir to make sure it is all covered in marinade. Let marinate for at least 15 mins. In a separate bowl mix together the flour and starch and set aside.
To fry the tofu place 1-2 cm of oil in the bottom of a small pot. Heat oil to 160-170C. (use a candy or deep fry thermometer). Just before you start frying gently stir the flour mixture through the tofu to coat each piece.
Fry 5-6 pieces at a time until light brown then place on paper towel to drain excess oil.
Once all pieces are done heat oil to 170-180C. Fry pieces a second time until golden brown. You can fry 8-10 pieces at a time this time as they don’t take as long so won’t reduce the oil temperature as much. Place on paper towel again to drain excess oil.
You can serve you tofu with rice and steamed veg or in a bowl of udon or ramen or just serve it with your favourite dipping sauce for a snack.
TIP: Feel free to play around with the marinade. Other ingredients I like to use include: lemon grass, coriander root, chili paste or sauce, oyster sauce, fish sauce, and Cajun spice. It’s really up to you how you flavour it.