Tuesday, 22 September 2015

Brussel Sprouts and Tofu

21st September 2015

To start I made the marinade, consisting of sweet chilli sauce, soy sauce, sesame oil, cider vinegar (instead of rice vinegar), and maple syrup. Instead of tofu I used paneer cheese.  I like both but one is more reliable than the other. The recipe suggested a very specific type and brand of tofu as the easiest to use but I couldn't even find that in my local supermarkets. Tofu is something that I really enjoy in a Thai restaurant, probably prepared, but I can never make it that good and it always ends up being disappointed. So I tried the leftover panner I had from a curry night. Its has a similar sort of use in vegetarian cooking - soak up all the spices and flavours and provide texture amongst the veg. I diced up the paneer and left it to marinade for half an hour.



It was only when I started to chop and prepare the sprouts that I realised I hadn't bought enough. They were sliced into three each and fried one side down in the oil and salt until appearing slightly burnt. Next went in the spring onions for another couple of minutes until cooked.



The mushrooms were cut into quartered and fried in chilli powder and oil. I inhaled the powder as it hit the oil and ended up choking for the next little while! The mushrooms were fried until golden brown and added to the bowl with the other veg.


A little more oil was added to the pan, the paneer was taken out of the marinade and fried one side down until crispy and brown and then flipped for the same treatment on the other side.


This was all then mixed together with some of the remaining marinade and served with rice. It was really delicious and the extra salt really brought out the flavour of the veg. It definitely worked with paneer rather than tofu, but I'm keen to crack the secret of the perfect tofu dish!



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