Squeee, first food post from the new house!! Ok, not a recipe from this place, but a few old ones still remain, but expect a ‘new house’-recipe later this week. The new kitchen is getting used to, but mostly because it’s so big. I have a lot of space to work on, which means cleaner cooking.
Another thing I have to get used to is that fact that I no longer cook on gas but on electric, some places take a little longer to heat. A well, challenge accepted?
This tofu-recipe is something I made a few weeks ago, I never thought this simple way of prepping tofu would make it so crispy. Something to remember!!! Anyhow, I hope you enjoy this recipe. I’m gonna wait for the Mr. to get home and serve him his first meal in the house (which sounds a lot more domestic goddess then it actually is 😛 )
What do you need? (2 servings)
- 175 gr. of tofu, pressed (so about 200-225 unpressed)
- Potato starch
- lemon juice
- 2 tablespoons of ketchup
- 2 tablespoons of low salt soy sauce
- white cabbage
- green beans
- cashew nuts
- chilli powder
- To press the tofu, cut the tofu into slices about 1/2 cm thick. Put on a plate, cover with paper towels, put the tofu on top en press some paper and on top as well. When most of the liquid has been pressed out, leave to dry a bit more on paper towels until most of the moist is out. After that, mix the potato starch and chilli powder en cover the tofu in the mixture.
- Cook the rice according to the directions on the package, leave to rest after that.
- Mix the ketchup, soy sauce, lemon juice, garlic, ginger together and set aside.
- Cut the white cabbage into 1 cm thick slices, removing the hard bits. Cut the beans in halves
- Heat oil in a wok and fry the beans for about 5 minutes until they are bright green
- Add the white cabbage and fry until soft. Add the sauce
- While that is frying up, heat some oil in a frying pan and fry the tofu until nice and crispy.
- Put the rice on a plate, cover with the vegetables and put some slices of tofu on top. Add some cashews for extra crunch.