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.
(I normally serve with cilantro sauce but as I discovered the hard way that DLS doesn’t like cilantro, I didn’t bother attempting to make that for him.)
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.
Happy eating!
Stephanie says
I’ll have to try your fried tofu recipe one of these days. Thanks!
Feisty Foodie says
Let me know what you think – I really enjoy making this, even though it’s a bit labor intensive (insomuch standing over the stove while it fries). It lasts a while too if you fry up a whole cube or two of firm tofu! I throw them in salad too… extra protein but it’s like croutons and bacon in one go… yummy
Stephanie says
I normally buy the store bought ones, but you make it seem so easy. I’ll let you know. =)
Amy Chien says
Oh so awesome! Wish I were DLS! Do you ever make stinky tofu Taiwanese style? You’d REALLY have to open the windows then! (to share the awesome smell with your neighbors, obv)
Feisty Foodie says
I don’t actually make much Asian food, I’m not very good at it! Hahaha!
hungry says
That chimichurri sauce was excellent with the tofu! Shame he doesn’t like cilantro.
Feisty Foodie says
His loss.