Tofu is something I have always liked, unfortunately a lot of the people around aren’t fans or I never really get a chance to cook for them. Continue reading
Next week trying and testing my wedding hair and make up and in addition I’ll be choosing the different décors for the event so I’ll take the week of. I’ll be back the following week. Meanwhile I wish you all a nice weekend!
Crispy Tofu and Asparagus Rice
Recipe for: 4-6 people
Prep time: 10 min
Cook time: 20 min
300 g fine asparagus
300 g tofu
240 g long grain rice (I used basmati)
3 tbsp. toasted sesame oil
1 tbsp. olive oil
2-3 chillies (seeds removed)
3-4 tbsp. rice vinegar
Salt and pepper
2 tbsp. sesame seeds
Soy sauce to serve
Cook the rice according to package instructions. Once done set aside.
Finely chop the chillies and roughly chop the asparagus into about 1 cm pieces.
Rinse the tofu and pat it dry with some kitchen paper. Lay a tea towel on a bowl and with your hands crumble the tofu in it. Close the tea towel by twisting it on top and wring out as much moisture as you can.
Heat 2 tbsp. of the sesame oil the tbsp. olive oil to a pan on a high fire. Once the oil is almost at smoking point add the crumbled tofu. Spread it evenly on a single layer in the pan. Season it with salt and pepper. Without touching it, let the tofu fry for a couple of minutes. Once it’s crispy toss and continue to cook it until it’s nice and crispy all over. If the pan is too small do it in two batches, dividing the oil too. Once done set the tofu aside and give the pan a wipe.
Reduce the fire to a medium heat and add the last tbsp. of sesame oil with the chopped chillies. After a minute add the asparagus and cook until they’re done but still crispy, about a couple of minutes. Then add the crispy tofu and the rice, toss and add the rice vinegar. Once all the ingredients are nice and hot transfer them to a serving plate and sprinkle the sesame seeds on top. Serve with soy sauce on the side.