Crispy salt and pepper tofu escabeche
serves
6
“A delicious spin on a Filipino favourite – fish escabeche! Instead of fish, I’ve used crispy tofu slices infused with a zesty and aromatic sauce.”
Ingredients (15)
- 450g firm tofu, sliced crossways into 1cm-thick slices
- 1/4 cup (35g) plain flour
- Vegetable oil, to shallow-fry
- 1 small onion, thinly sliced
- 2 red capsicums, sliced into thin strips
- 2 carrots, cut into matchsticks
- 4 long green shallots, cut into 15cm lengths
- 1 bunch morning glory (from Asian grocers, substitute choy sum)
- 4 garlic cloves, thinly sliced
- 4cm piece (20g) fresh ginger, cut into matchsticks
- 1/2 tsp ground turmeric
- 1/3 cup (80ml) apple cider vinegar
- 1/3 cup (80ml) fish stock (or vegetable stock for a vegetarian version)
- 1 tbs raw sugar
- 1 tbs raw sugar
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Season tofu generously with salt flakes and freshly ground black pepper, then lightly coat with flour, shaking off excess.
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2.Heat 3cm oil in a large frypan over high heat. Fry tofu slices for 3 minutes each side or until golden and crisp. Drain on a plate lined with paper towel.
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3.Discard all but 2 tbs oil and return pan to high heat. Stir-fry the onion, capsicum, carrot, shallot, morning glory, garlic and ginger for about 3 minutes until fragrant and just tender. Sprinkle with turmeric and stir to combine. Add the apple cider vinegar, stock and sugar. Stir and bring to the boil. Reduce heat and simmer, stirring occasionally, for 2 minutes for flavours to meld. Season with salt flakes and freshly ground black pepper.
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4.Serve crispy tofu with vegetables and sprinkled with crispy fried garlic.
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