Thursday 23 May 2013

Shallow-Fried Tofu Steaks

From The Very Best of Vegetarian Cooking, Thorsons, 1991.
To accompany a salad containing tofu I decided to make these steaks. The tofu was simply marinated in some light soya sauce with half a teaspoon of five-spice powder. After three hours of marinating the tofu block was cut into slices, dipped in a little flour and then fried in hot oil.

These were a pleasant accompaniment to the salad. They had a little crispness on the outside while the inside was creamy soft. Easy to make and easy eating.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔✔

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