Red Cooked Tofu Food

CRISPY TOFU

Steps:

• Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
• Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
• Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
• Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.

COCONUT RED CURRY WITH TOFU

Steps:

• Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
• Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
• Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

RED-COOKED TOFU, FAMILY STYLE

Steps:

• Cut the bean-curd cake into 1-inch-by-3-inch-by-1-inch pieces. Lay them on paper towels and drain for 10 minutes.
• At a slight diagonal, cut the scallions into 3-inch pieces.
• Heat a wok or large saute pan until it is hot. Add 1/2 cup of the peanut oil, and when it is hot, fry the bean curd on both sides until it is golden brown. Drain the bean curd well on paper towels.
• Drain and discard the oil. Wipe the wok clean, reheat and add the remaining 1 1/2 tablespoons of oil. Then add the scallions and garlic, and stir-fry for 30 seconds. Put in the rest of the ingredients except the sesame oil. Bring the mixture to a boil, return the fried bean-curd pieces, and cook over high heat, stirring occasionally to distribute the sauce, for 10 minutes or until the bean curd has absorbed most of the sauce. Add the sesame oil and give the mixture a final turn. Serve at once.

RED CURRY WITH TOFU

Steps:

• Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
• While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.
• Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.
• Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.
• Serve over warm rice. Squeeze lime juice over top and garnish with basil.

RED-COOKED TOFU

Steps:

• Cut the tofu into pieces 1 inch by 1 inch by 3 inches. Place them on paper towels to drain for 10 minutes.
• Heat a wok or skillet and add the 1/2 cup peanut oil. When it is hot, deep-fry the tofu pieces on both sides until they are golden brown. Drain them well on paper towels.
• Discard the oil and reheat the wok or skillet. Add the 1 1/2 tablespoons of oil and stir-fry the scallions and garlic for 30 seconds. Add the rice wine, hoisin sauce, soy sauces, sugar and stock. Bring to a boil, add the fried tofu and cook over high heat for 10 minutes, or until the tofu has absorbed most of the sauce.
• Add the sesame oil, gently stir, then serve.