Bob is not very keen on tofu – but I
like it if it is cooked in the right ways. Tofu is bland so it will need other
strong flavour or flavours to go with it. I used to go to one particular Thai
restaurant on Bondi Beach in Sydney when I lived in Australia many, many years
ago. They did Laarb Tofu (Spicy Tofu Salad Thai Style) which was very
yummy. Hot Pot Tofu is another favourite of mine – I don’t have any Chinese clay
pot so I use my cast iron casserole instead. The recipe below is ample for one
hungry person as a complete meal or just enough as light meal for 2 without
rice accompaniment.
150 - 200 grams chicken meat, sliced or
chopped roughly
350 grams medium firm Tofu (mine comes
in a packet of two blocks and 1 block is around 370 grams), cut into bite size
pieces
70 grams button mushrooms, sliced
70 grams broccolini or broccoli, chopped
into chunks
1 spring onion, cut into 3 or 4 lengths
and julienned lengthwise
2 cloves garlic, chopped or minced
2 slices root ginger, chopped or minced
4-5 teaspoons of corn flour
½ cup chicken stock
1 tablespoon oyster sauce
2 tablespoons soy sauce
Salt and pepper (you might not need the
salt)
A few drops of sesame oil
Oil for frying
Heat the oil in deep frying pan for
shallow frying. Pat dry tofu pieces and dredge them in corn flour (preserve the
left over to thicken up the sauce later) and fry on medium high heat until
golden. Drain on kitchen paper and set aside.
Par-boil or steam broccoli until just
cooked but still crispy. Heat a little bit of oil in the casserole and fry
garlic and ginger until fragrant, add chicken to brown. Add sauces, stir to
combine then add mushrooms and chicken stock. Bring to the boil and add
broccoli. Mix the remaining corn flour with a little bit of water and add the
mixture to the pot/casserole. Stir quickly to combine and add a few drops of
sesame oil, if the sauce becomes too thick just add a little bit more water,
adjust the taste, add salt if needed. Add fried tofu and cover the pot with lid,
turn the heat down and let it simmer for 5 minutes.