I have come back from Christmas in Valencia with some oriental goodies found in Chinatown. There are two types of fresh enoki mushrooms, which feature in the next post, and two types of smoked Tofu, one dark and the other more golden.
I’m something of a novice with tofu dishes, especially the smoked type, so this dish was a bit make it up as you go along, hence the black beans appearing in the photo of ingredients, which I decided not to use. This tofu has a delicate flavour, not of smoke exactly, more fragrant like a very lightly smoked tea, so it felt right to complement the delicate taste of the tofu rather than adding strong flavours.
100 grams dark smoked tofu
sunflower or peanut oil
piece of fresh ginger about 2 cm square
1 spring onion
1 spring garlic
1/2 green pepper – the long thin variety
juice of half a small lime
1/2 teaspoon light soy or fish sauce
Drain the tofu and wrap in tea towel or kitchen roll to dry it thoroughly. Once it’s dry, cut into thin slices.
Cut the ginger into short julienne
Cut garlic and onion into slanted slices
Cut the pepper into long thin slices
Warm a tablespoon or two of oil in a wok. Add the ginger and fry slowly until light brown and crisp. This will take five to ten minutes.
Add the garlic, onions and peppers. Continue frying tossing the vegetables constantly.
Add the tofu and stir fry until warmed through.
Season with the soy sauce or fish sauce and the lime juice.
Serve with plain rice.