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Tag Archives: chili

Crispy tofu with fresh tomato and chili sauce

10 Wednesday Jun 2015

Posted by Zoli in quick and awesome, vegan, Vegetarian, Vietnamese

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Tags

chili, crispy tofu, fresh tomatoes, herbs, lettuce, rice vinegar, salad, tofu, vegetarian

crispy tofu with tomato and chili sauce

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I love love love tofu. Frying it crispy before adding it to dishes is a favorite way to cook it. This is a quick, simple dish to make and the fresh tomatoes and herbs make the sweet and sour sauce mouth watering. I ate this for lunch over freshly picked lettuce and herb salad, but I had to eat it quickly before the greens melted under the hot tofu. If you don’t like mushy lettuce, have this dish over rice.

Ingredients
serves 2 as a main
enough olive oil for shallow frying
1 package firm tofu, drained and cut into cubes
3 cloves minced garlic
1 minced shallot
1 red chili, (deseeded or not, your choice) finely sliced
4 ripe tomatoes, roughly chopped
½ tsp sea salt
2 tsp sugar
2 tbsp good quality soy sauce
splash rice vinegar
3 spring onions or handful of chives, chopped roughly
1 tsp freshly ground black pepper
fresh coriander/cilantro

1) Fill a wok with enough olive oil to shallow fry the tofu cubes. Fry on a high heat and turn them once they are a golden brown, until all sides are browned and crispy. Drain on paper towel. Set aside.
2) Empty most of the oil from the wok but leave about 2-3 tbs for making the sauce. Heat to medium and gently fry the garlic, shallot and chili. For spiciness, leave the seeds in the chili.
3) Once the garlic/shallot/chili mixture is softening, add in the fresh chopped tomatoes, the sea salt, black pepper, sugar, soy sauce and splash vinegar. Cook on med low for about ten minutes until the tomatoes have completely cooked down.
4) Taste the sauce and adjust seasoning if need be. Now add in the crispy tofu and the green onions and cook on low for a few minutes to let the tofu absorb the flavor of the sauce.

Serve plain or with rice and fresh coriander/cilantro

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Thai omelette

21 Saturday Feb 2015

Posted by Zoli in breakfast, eggs, gluten free, jasmine rice, omelettes, peanut free, quick and awesome, rice, Sauces, snacks, Street food, Thai, Vegetarian

≈ 4 Comments

Tags

chili, fish sauce, Jasmine rice, omelette, sriracha, street food, Thai omelette, vegetarian, vegetarian omelette

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My favorite kind of food; cheap, easy and delicious. I wish I’d known about Thai omelette when I was a poor college student, surviving on ramen and boxed mashed potatoes.

Ingredients
3 eggs
1 tsp soy sauce (or fish sauce, if not vegetarian)
dash white pepper
light oil for deep frying
wok
sriracha

for dipping sauce
soy sauce (or fish sauce)
squeeze of fresh lime juice
1 red chili, sliced
1 green chili, sliced
quarter of white onion, diced

1) Heat up enough oil for deep frying the eggs, about a couple cm deep in the wok
2) whisk the eggs with soy sauce and white pepper, thoroughly, until there are no lumps of egg white. Traditionally this is made with fish sauce, but soy sauce is a tasty alternative for us veggies.
3) Test that the oil is hot enough by dropping a bit of egg into it. If it immediately fries and curls, the oil is ready.
4) Have a plate with paper towel nearby.
5) Pour the eggs into the hot oil. The eggs should immediately puff up and bubble up in the oil, like a giant souffle. Fry on one side until the bottom of the egg is golden brown, about a minute or less. Carefully flip using two spatulas, mindful not to splatter hot oil on yourself. Cook the other side and then lift the omelette out of the wok and drain on the paper towel. The omelette will be savory, soft and crispy on the edges.

Serve with sriracha and hot jasmine rice or eat on its own with dipping sauce. Surprisingly scrumptious for such a simple meal!

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thai omelette lighter-2

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