It seems like only yesterday when Asia showed me the Stumbleupon toolbar which introduced me to the wonderful world of food blogging. I have to thank Grace and Kate (the lovely girls in my first ever posts) for helping me come up with the title "Lucyeats" when I got momentarily depressed that "food for thought" was taken.
|Firm tofu steaks can be found in the fridge of your local Asian food store|
|Letting the sauce simmer down|
One of my recent conversations with a family friend of ours started because she noticed that all the food that I had made for a BBQ (Spinach Dip Loaf, Chopped Turkish Salad, Garlic Flat Bread, Potato Gratin) were all european and remarked that it was such a shame that all Chinese children these days (including her own) couldn't cook a Chinese dish to save their own skins and could only make simple things like cupcakes.
Needless to say, I was a little outraged. Can't cook Chinese food? Moi?!
So anyway, I managed to convince her that Chinese food was one of the easiest things to get right as long as you have the essential ingredients that form most dishes: soy sauce, rice wine, garlic, ginger, sugar, and a little chili if you like spicy food. Anything can be made to taste good if you have these in your pantry -like these tofu steaks I cooked up for lunch the other day. Enjoy =)
Hot and Spicy Tofu Steaks
5-8 Tofu steaks (you can find these at your local Asian store. Make sure they're the firm kind)
2 Tablespoons cold water
1 Teaspoon Masterfoods Chilli
1 Tablespoon coriander, chopped
2 Cloves garlic
2 Tablespoons soy sauce
2 Teaspoon brown sugar
Extra coriander for garnish
Oil for frying
1. Pour enough oil to just cover the bottom of your frying pan (a small one will do)
2. When the oil is hot, fry the garlic till fragrant and carefully place your tofu steaks in the pan. Be careful, as the oil may spit. Give each side about 30 seconds on each side.
3. Turn the heat down to medium and add the rest of the ingredients making sure the brown sugar dissolves completely in the water.
4. Cover and simmer until the water evaporates and sauce becomes sticky.
5. Garnish with extra coriander before serving.