Summer Eating-when hot is too hot Feb 2013


Those super hot nights when you feel a bit like a doh having to pant to keep cool are not nights to be spent in the kitchen cooking up a storm. I have a distinct problem in that a salad and piece of meat off the bbq just isnt my cup of tea. As my husband says I have to complicate matters and add something in that makes it Michal-ish. I make no apologies for that at all and I would like to say for the record I did cook a nice champagne cut boneless lamb leg the other night and have it with a big mixed leaf salad and was very happy. I just enjoy putting in that little more effort to have something ...yummier I guess.
I made this the other night though which I was pretty happy with as I was too hot to cook and rather grumpy and being able to simply open up a container of soft tofu, press it to release that excess moisture , slice into and top it with a few super fast things to cook up was a delight-a textural delight of super soft and cold with tingly hot and tasty fried cripsy bits ...mmm
Soft Tofu Topped with Textural Stuff (for lack of a better name right now)
1 container soft silken tofu-drained and pressed gently in a clean cloth for 30 mins
2 eggs
1 t sesame oil
1/2 t salt
1 t Chinese superior soy sauce
1 red chilli, sliced finely
1 spring onion, sliced finely
2 cloves garlic peeled and sliced finely
1 cm piece ginger, sliced finely and julienned
So into the egg beat the sesame oil, soy sauce, salt and spring onion
In a wok heat a little oil and scramble the egg, allowing it sit a bit before starting to move it about the pan so it forms some nice cripsy golden puffy bits at the side . One really nice and golden remove and set aside
Add a little more oil and heat again. Add the garlic and ginger slices and the chilli and fry till golden as well
Remove from wok and set aside.
Assemble the egg and fried extras over the tofu as above
Heat additional 1 T sesame oil till just smoking and then pour it over the tofu and egg
Serve immediately


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