Vegetarian by Alice Hart

Author:Alice Hart
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2017-08-21T04:00:00+00:00

500g (1lb2oz) firm tofu

60g (2¼oz) cornflour (cornstarch)

2 tablespoons Chinese five-spice

1 teaspoon chilli flakes

100ml (3½floz) peanut oil

For the soy dipping sauce

4 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 teaspoon toasted sesame oil

2cm (¾in) piece fresh ginger, very finely chopped

1 teaspoon caster (superfine) sugar

Put the tofu on a plate lined with a double layer of paper towel. Cover with another double layer of paper towel, followed by a plate, and press down firmly. Weigh the plate down with a couple of unopened tins and set aside while you prepare the rest of the recipe. Turn the oven on to a very low setting – you only need to keep the cooked tofu warm.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.