Today I’m featuring a recipe from Dani’s blog Expat Cucina (psst, she’s also featuring one of mine today here, go and check it out!). Dani grew up in Italy but has since moved to China – so her cooking is influenced by both cuisines. I’m seriously jealous of her being able to live in such amazing places while I’m stuck in soggy old England. While I’m sure that Italians eat a far more varied diet than the stereotype implies, I very much like the thought of eating pizza for dinner every day – and Chinese food is pretty fantastic as well.
Soo, I decided to make one of her Asian-style dishes so that I can imagine that I too am somewhere a bit more exciting.
Dani calls this dish ‘tofu alla Debbie’, but since I don’t know Debbie, I’ve given it an alternative name as well. Apologies for the generic use of the word ‘Asian’ – if anyone knows more specifically what cuisine this recipe is most like, please let me know! As I said, Dani lives in China, but Debbie (Dani’s mother in law) is from Taiwan. Anyway, whatever its origins, it was seeeriously good. I was very glad that I chose to make this one of Dani’s recipes.
This recipe was so quick to make – I would recommend preparing your ingredients before you begin cooking, because once you start, it’s all systems go, and less than ten minutes later you’ll be sat with this comforting meal in front of you. And it won’t be much longer before you’ll have wolfed it all down – so good.
This is comfort food at its finest – quick and easy to make, filling and satisfying, but still healthy so it doesn’t come with added bloating or guilt. This one’s definitely a keeper.
Thanks Dani (and Debbie!) for this great recipe. I’ll be making it again.
(and remember to go and take a look at Dani’s version of my warm roasted chickpea and tomato salad here)
Recipe adapted from Expat Cucina
1tbsp cooking oil
150g extra-firm tofu, drained and pressed
1 clove garlic, minced
1tbsp cornflour (cornstarch)
50ml water (at room temperature)
1tbsp soy sauce
1tbsp sesame oil
1 egg, lightly beaten
1 spring onion or several chives, finely chopped
Cut the tofu into 1 inch cubes. Heat the cooking oil in a frying pan or wok, and add the tofu with a little salt. Cook over a medium heat for 5-10 minutes, turning the tofu and adding the garlic halfway, until the tofu is golden brown.
In a small bowl, add the water to the cornflour, and mix into a paste. Add the soy sauce and sesame oil, and mix to combine. Pour this mixture over the tofu, and turn the heat down to low. Cook, stirring, for a couple more minutes, and then add the lightly beaten egg and chopped spring onions. Stir gently into the tofu before the egg has a chance to set, and serve with white rice as soon as the egg is cooked.