Fried Tofu salad

Fried Tofu salad

Serves 2 as mains or 4 as a starter 

• 70g wild rocket - washed
• 150g beansprouts – blanched & drained
• 200g tofu - fried in caramelised sugar
• 2 fresh tomatoes - Cut and de-seeded
• 1 Teaspoon of Sesame seeds

For the vinaigrette

• 3 tablespoons mustard oil
• 2 tablespoons soy sauce
• 1 generous pinch of ground ginger
• ½ teaspoon of caster sugar
• 1 pinch of salt
• ½ small red chilli - very finely chopped
• Garlic granules

Prep:

The tofu is sold as a block that will need to be cut and fried. Use the DragonFly pressed tofu as they are much tastier and absorb flavours.

Just cut as in the picture. Dust with salt and ground ginger. In a hot pan, add 2 tablespoons of vegetable oil with 1 teaspoon of sugar. Leave the sugar to brown slightly. Then add the tofu stick and swirl to allow the sugar to coat the sticks. Allow 1 minute for each side to crisp before turning them from side to side.

Once that is done, set aside and prepare the other components of the salad.

The vinaigrette. In a small jar with a lid, add: mustard oil, soy sauce, ground ginger, caster sugar, salt, garlic granules, and chilli. Shake well to combine. Taste and adjust the seasoning.

Now into a large bowl, add: rocket, sprouts, tomatoes and toss. Add the tofu sticks, sesames seeds drizzle the vinaigrette, serve as suggested & enjoy!

 

No comment!

 

Intro to my cooking oils 2/ 2

Part 2/2 Hazelnut, Walnut, Almond, sesame seeds, ground nut, palm oil.

Hazelnut oil… The thing with this oil is that it always reminds me of a Starbucks coffee I used to love… If I am not careful, I will end up drinking this oil like wine… the taste of hazelnut is so strong, it is amazing. This is probably due to the quality of the oil. I got this one from Marks and Spencer’s. It is great for baking (used as a replacement for butter). ; It can also be used to drizzle on Salads if you are using chopped nuts and flash frying. Hazelnuts are apparently rich in vitamin B6, B and proteins… suppa duppa. I like that! Try it in your homemade pesto the next time… fry you pancakes with it… so yummy!

Walnut oil. I was really surprised to find this one, again from Marks and spencer’s. The taste isn’t that strong and I rather use it in Salads. The taste of walnut is so light that and heating it might just lose it. So, I just use it raw and … sparingly. 250ml costs between £2.00 and £5.00 depending where you shop. It is worth having it handy. The bottle can last up to six months if you are being really economical with it.

Almond oil. Growing up, I used this oil to moisturise. When I saw it on the food aisle it was a “ding” moment… I love almonds, but I was disappointed by the oil… I can’t taste the nuttiness in it. Not sure it really plays role in my collection of oils, but it is a worthy replacement for vegetable oil or rapeseed oil. It is not as expensive as the hazelnut or walnut oil, but, it is not available everywhere either. The Turkish shop and the Indian shop round the corner will have it in stock.

Toasted sesame oil. Now I love sesame, and if I could I would include it in all my baking and salads. But, for the sake of diversity…, I swap it for poppy seeds. Been a fan of this tiny little seed for ages. It was only natural that its oil should be included in my collection. The toasted sesame oil REALLY does tastes like TOASTED sesame… the taste is so strong, it would be a pity to heat it up for frying and lose all that taste. I recommend using it to finish off vegetable dishes and salads. It is widely used in south India, and I am sure that you have spotted it In the Japan centre in regent Street London.

Ground nut oil. That is peanut oil or monkey nuts oil… not sure why this one has so many names… This oil is widely used in Asia and West Africa and is great for deep frying… Doughnuts and French fries. I bet this oil is much cheaper in Africa than it is here. I use it very sparingly in most cooking. I will not us it for deep frying because of its cost. It is apparently used as a biodiesel in some countries. It is a good one to have in the collection.

Palm Oil. Get this, you can find palm oil in Nutella and a lot of Palmolive products! Did you know that? I love the taste of this oil but, regular consumption of it isn’t recommended in this British climate which is very cold at times. This oil tends to coagulate very easily and is best suitable for really hot climates... Asia, south American and Africa.

It really really taste nutty, has the colour of saffron and colours everything it comes in contact with. If you are reading this based in the UK, you will not find it in supermarkets unless they have a world foods aisle like big Tesco supermarkets. Otherwise you may find it again, in the Turkish and Indian shops. I recommend the Nigerian variety as its colour seem to be the best and it stays liquidly for longer.  This oil is suitable for types of cooking and stews in particular. Do not use it for salads as it will coagulate as it get in contact with cold items. This oil is amazing and contains a whole lot of goodness including Q10, Carotene and vitamin B6…

That it is, this is my collection of oil. I did came across corn oil and rice bran oils in the shop too. They sound amazing, but I am running out of space in my kitchen for now…

All those oils seem to be full of great things… how amazing. Just with this I might manage to stay away from my doctor for the next 12 months.

I really hope that you will try some of these oils. Do come back and let me know what you think.

Hey do not try any of it if you are allergic to NUTS!

See you soon!

Pulse Party for 2

Proportions here are for 2 portions 

For this colourful pulses salad we need the following:

½ Chick peas tin

100grs of green lentil (preferably dry) – or half a tin

100grs black kidney beans (preferably dry) – or half a tin

 1 small tin sweet corn

Toasted sesame seeds (1 table spoon)

 Sundried tomato (5 pieces)

Orange sweet pepper (optional)

Salt & ground thyme

2 Table spoons of garlic flavoured olive oil. You will get this if you buy a jar of garlic in Olive oil

If you are thinking of making this dish, it is best to use dried bean & lentils. This is just because they remain firm after cooking compared to the tinned beans for example. And they maintain their colour, plus it works out cheaper on the quantity purchased. And you just cook the quantity you need for the dish that you are making.

If using dry beans and lentils start by soaking them for 12 hours or more… What? Tasty stuff takes time so get on with it! After soaking rinse them out. Put them to boil in salty water for about 30 minutes minimum. When cooked to your taste. Drain and leave aside.

Open the tin of sweet corn, and half a tin of chick peas, rind them out under running water.

Take the sundries tomato slices and cut them as small as the beans be about the size of the beans.

Roast the sesame seeds until slightly brown.

Now all you have to do is mix all the above in a bowl, with a pinch of salt and grounded thyme.

once served, drizzle on it the of garlic flavoured olive oil.  A squeeze of lemon work well in place of olive oil too.

Et voila!

This can be served with fresh baguette or rice cake like mine.

Bon Appétit