RobertApr 27, 2024

Todays a special edition of #FediArmyChef as I attempt 3 recipes:
- Salt and Pepper Tofu
- Korean Fried Chicken
- Braised Tofu*

* I tried this a couple of weeks ago and shared it, but I’m trying again with salt reduced soy.

I’ll probably be slowly posting these all afternoon.

Show threadRobertApr 27, 2024

For the tofu, I’m attempting this Salt and Pepper Tofu recipe from The Woks of Life.

https://thewoksoflife.com/salt-and-pepper-tofu/

#FediArmyChef

Salt and Pepper Tofu: Authentic Recipe - The Woks of Life

Our Chinese Salt and Pepper Tofu recipe is a vegan/vegetarian interpretation of a classic Cantonese flavor pairing. It's a new favorite!

The Woks of Life
Show threadRobertApr 27, 2024
The first step is to brine the tofu. That’s done, so I’ll leave that for at least an hour before I come back to it. #FediArmyChef
Show thread💎cinderdazzle ⁷ 💜Apr 27, 2024
@rLok did you have to press the tofu too?
Show threadRobert
@cinderdazzle612 no, this recipe just had me dressing the tofu after
Apr 27, 2024 at 11:05amWeb
Show thread💎cinderdazzle ⁷ 💜Apr 27, 2024
@rLok I get so stalled by the pressing step. That I have ignored a few blocks of tofu in my fridge haha. I'll need to try this!
Show threadRobertApr 27, 2024
@cinderdazzle612 the recipe was pretty good. Lessons I learned:
- Make smaller cubes. I went for big ones and for this style that didn’t work as well.
- Put the tofu in a pan to coat with the starch/flower mix. I did it in a bowl like they show in the recipe and it was hard to get the coating even.
- Sichuan Pepper is also called Chinese Prickly Ash (took me a while to find it).
Show threadRobertApr 27, 2024
@cinderdazzle612 My main complaint about this recipe is that the inside of the tofu doesn’t become soft like my favourite salt and pepper tofus, so I’m going to keep experimenting with recipes to see if I can get a better result