Seriously, don’t you wish you were my friend? After learning all about olive oil, I walked down to DLS‘s in Hell’s Kitchen and cooked dinner for both of us – while lugging a 6pack of grapefruit Pellegrino, my newest drink obsession, to share with him. (Really, it’s shocking anyone could ever claim I was selfish…)
His propensity towards Asian food left me making Asian food. His stupid electric stove top shutting off on me in the middle of cooking – well, technically, I’d finished frying the tofu, then shut the burner, wiped out the pan, and went to turn it back on to cook the cabbage – really drives me bonkers…
I’m super comfortable frying tofu – it’s one of my favorite things to make, actually, though I prefer doing it when I can open the windows to let some of the stinkiness out – and I know it tastes awesome. I did forget to bring my Hungarian paprika, which lends it a smoky background flavor and makes it taste like bacon, but ah well. DLS enjoyed this a lot I think – and the cabbage cooked with residual heat well enough, thankfully. DLS lacks small sauce dishes, so I used a measuring cup and put some soy sauce mixed with Sriracha in there for a little kick – I’d intended to just use hoisin sauce but shockingly, DLS didn’t have any. The soy sauce + Sriracha mixture worked well, though – the Sriracha left over from my making Spam hash the week prior.
The basic recipe for the fried tofu, though, can be found here. The major differences would be that I didn’t use paprika, and that I used corn starch instead of flour – which is what I’m pretty sure I always do, not sure why I wrote flour in that post. Regardless – enjoy these tasty tofu bites!
Oh, and the cabbage was just sliced up Napa cabbage that was cooked with a bit of oil and sliced garlic and salt.