Thursday, 15 January 2009

Crispy Tofu with Shiitake and Edamame

I had one last piece of tofu left last night, and some edemame beans in the freezer. A quick google revealed this dish: crisp fried tofu with shiitake and edemame sauce.

I don't know how healthy it is to deep fry tofu, but I went for it anyway.

I really liked this meal, particularly the sauce. My main problems with it were the usual tofu textural issues. The mushrooms and edemame were both quite soft, and the tofu, even though some of the smaller bits were crispy, was now chewy instead of squidgy. I think I should have sliced it smaller or cooked it longer to get a bit more crunch in there.

I also didn't have any sherry, so I used some white wine and some vinegar, and I had birdseye chillies, so I only used a small amount.

I usually have some tofu lying around, and there's still loads of edemame in the freezer, so I'm sure this one will be cropping up again, next time I will try and get a photo!