eglamkowski's Journal: recipe of the day

Ok, back to tofu again :-p

This is an amazingly good dish. Wondeful. Heavenly. Great. Tasty. Good. I can eat a whole production run worth at one sitting by myself, it's just so damn yummy :-)
And it's kind of unexpected in how it uses the tofu. At least, I've never seen tofu mashed in any other recipe... I present to you: Spicy Fried Tofu or goreng tahu berbumbu

4 shallots, finely sliced
3 tablespoons peanut oil
1 pound tofu
4 scallions, thinly sliced
2 red chiles, seeded and chopped (or a small amount of cayenne)
2 tablespoons minced italian parsley
1 teaspoon ground coriander
4 tablespoons rice flour or all-purpose flour
1.5 teaspoons salt
4 eggs, beaten, divided
vegetable oil for deep-frying

In a frying pan, fry the shallots in the oil until soft and lightly browned. Drain and let cool.

In a bowl, mash the tofu with a fork or potato masher.

Add the shallots and remaining ingredients except two of the eggs. Mix well, then pack the mixture into an oblong glass dish. Steam for 15 minutes. Allow to cool a little, and turn out onto a plate.

When completely cold, cut into slices about 1 inch thick. Dip each slice into the remaining eggs and deep-fry for about 3 minutes.

(Actually, I fry it in a wok, not a deep-fryer)

Copy/Paste

[blinder]

well, i copy/pasted this one out, and printed it. gonna give this one a try this weekend.

need to give my new knife a good work out. :)

Re:

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Re:I gave it a try...

[bethanie]

I imagine, given the recipe and your substitutes, that yours tastes considerably different.

For one thing -- you *do* know that scallions are the same thing as green onions, right? Yup. And they add a *lot* of flavor. In a pinch, you might could use finely chopped onion; leeks are similar, but more mild.

No red chiles, hunh? Well, chili powder is *completely* different. Those red chiles add, again, flavor, and spice, as well. I think I might try a little cayenne instead next time. Not that I'm a big fan o

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Re:I gave it a try...

[bethanie]

I didn't mean to insult you about the green onions (not that you seem insulted) -- but you just never know what skill level you're dealing with. Better to mention the "obvious" stuff than risk it.

And I love it hot, too -- I just don't like it to burn, ya know? :-)

....Bethanie....

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Right on

[eglamkowski]

You got it exactly right, Bethanie :-)

Onions in place of scallions will do in a pinch. You could try shallots instead, I suppose - thai and indonesian food frequently use shallots so it might work, but I can't guarentee it. Shallots are vastly more expensive though :-p

Cayenne is the correct subsitute for red chiles. There's really nothing else you can substitute.

I only use microwaves for reheating, not cooking, so I'm not sure how well that would work. But it seems odd to me to replace steaming with

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Re:Right on

[eglamkowski]

After you steam it, you let it cool completely. It holds its shape after being cooled. I cool it in the fridge since I want to eat it the same day...

The Hunan tofu is a sinus-clearer ;-)
It won't exactly have you spitting fire, but it gets to you in its own way. I list acceptable substitutions in that post, so try to avoid straying even further...