It was a Saturday of Storms, being chased by 6 Doggs through remote woodland, cathartic sunshine and real hope. It was also a day of some new creativity that was inspired by a pre-holiday season trip to a local Thai Restaurant where I had battered Tofu with a special Soy Sauce.
Despite not possessing a deep fat fryer I decided to have a go at making my own battered Tofu.
On the player was Jellyfish's 1990 debut album "Bellybutton" an album that takes pure pop, bouncy lyrics and stadium size hooks to the next level. The band have sold few records during or after their lifetime but for those of us who know them, they are not only one of the greatest bands of the nineties; but one of the all time great bands.
So the recipe for this one and it's as follows:
One block of Tofu of the standard size sold in supermarkets.
Gluten Free Rice Flour and Plain Flour that gives a total of 100 grams.
1 Duck Egg, beaten.
2 Cups of Semi-Skimmed Milk
Half a cup of Peanut Oil
Half a cup of Oyster Sauce.
The way to make this dish is to first place the flour in a bowl and form a hole in the middle of it. Then gradually add the Duck Egg, Milk, Peanut Oil and Oyster Sauce gradually stirring it into the the Flour as you do so.
The Tofu needs preparing by putting it between two paper towels and two heavy objects to squeeze excess water out of it. Once it's dried, cut it into cubes and mix thoroughly with the batter mixture to give it the best chance of being fully coated.
After that I heated some sunflower oil in a frying pan and fried the batter coated Tofu for around five or six minutes turning regularly before serving it with some noodles, fried ginger, sweetcorn, homegrown chilli and a bowl of Oyster Sauce for dipping.
While not as crisp and golden as battered Tofu found at restaurants, this battered Tofu had a texture and a flavour that lifted it above the blandness usually associated with Tofu.
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