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Sunday, 4 January 2015

Pressing the Tofu

It's a kale kind of weekend (Read Indian Kale).

But not sure what country is this recipe from - I found it online and it turned out really good with three ingredients - kale, tofu, eggplants.

With the most interesting tofu trick I learned.

Put the tofu piece in a bowl, cover it with a plate and put something heavy on top of the plate.

Leave for an hour and drain - makes it crunchier when fried.

And that's the recipe in a nut shell: Fry the tofu, fry the eggplants, mix together with the kale.

Add a sauce of black bean sauce, soya sauce and some sherry.

Saute and mix with noodles.

Another wonder of the world wide net.


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