As I write about this tofu dish, all I can think about is meat. I have been very good these last few weeks in avoiding meat for a variety of reasons and right now all I want is something bloody and preferably with bones attached -- like a proper steak or a roast. That's all my carnivorous side craves for at the moment.
From one carnivore to another, I have to tell you, I love this. Tofu can be really rich and satisfying if accompanied by strong flavors because it's a sponge. I got a £5 off voucher if I spent £25 at Wholefoods and so I bought like 5 packs of tofu -- that's pretty much all I buy at Wholefoods. I'd love to work at Wholefoods just to get the staff discount. I'm currently job hunting and I don't really know what to look for but discount on good organic food items sounds amazing. I'm easily pleased. I'm getting really desperate now -- it's like being one of those desperate single girls that continues to lower her standards for men because of lack of hope.
Square Meal's blogger of the week! Look at the badge on the right hand side? That made my day.
Recipe adapted from Food and Wine
Serves 4 as a starter
3 garlic cloves, minced
1 thai green chili
1 red pepper, deseeded and sliced (0.5-1cm)
1/4 cup oyster sauce
1 1/2 tbsp mirin
1/4 cup water
Cut the tofu into 1cm slices and pat dry with kitchen towel.
In a pan with a few tbsp of vegetable oil, shallow fry the tofu on medium-high heat until golden on both sides and drain on kitchen paper.
In the same pan, turn the heat down and add the garlic and chili and fry for a few minutes until fragrant. Add the pepper, oyster sauce, water and mirin, turn the heat up and cover with lid to cook for a few minutes until the pepper softens. Add t