T is for Tofu
I guess I have used Tofu recipes twice, sorry about that.
Tofu is made from the curds of soy milk which have been coagulated and are then pressed to make into squares of Tofu. It originated in China some 2,000 years ago, ascribing, in legend, its invention to Prince Liu An (179-122 BC) and is one of the healthiest foods you can eat. Because of soy, Asian women do not suffer from menopause problems as Western women do because of their high consumption of soy. It is also a good diet food if you wish to lose weight as it is low in calories and pretty high in protein. A very useful food too because it can be used as a protein source in any dish as it absorbs the flavours of the dish to which it is added. I know not everyone in the west enjoys it, personally I like Tofu and it is a great ingredient in my beloved Hot and Sour Soup. When you buy it, you can purchase firm, medium or soft Tofu depending on what you use it for.
Penang-Style Pork with Soft Tofu
SERVINGS: 4
Chef Cathal Armstrong packs this deeply flavorful, very spicy curry with tender pork and tofu and tops it with crispy garlic.
INGREDIENTS
SPICE PASTE
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon ground mace
1/8 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 tablespoons Korean chile flakes (gochugaru)
1 tablespoon minced peeled fresh ginger
1 tablespoon minced shallot
1 tablespoon finely chopped lemongrass, tender inner bulb only
2 teaspoons finely grated lime zest
2 garlic cloves, chopped
1/2 teaspoon Asian shrimp paste (see Note)
CRISPY GARLIC
Canola oil, for frying
3 garlic cloves, thinly sliced
PORK CURRY
12 ounce pork tenderloin, sliced crosswise 3/4 inch thick
Kosher salt
Pepper
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
2 tablespoons minced shallot
1 teaspoon minced Thai chile
1 1/2 cups low-sodium chicken broth
6 tablespoons prepared Penang curry sauce
3 tablespoons soy sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
8 ounces soft tofu, cut into 1/2-inch dice
Steamed jasmine rice, for serving
Cilantro, for garnish
HOW TO MAKE THIS RECIPE
MAKE THE SPICE PASTE In a spice grinder, pulse the coriander and cumin until coarsely ground; transfer to a food processor. Add the remaining ingredients and puree until a smooth paste forms.
MAKE THE CRISPY GARLIC In a nonstick skillet, heat 1/4 inch of canola oil. Add the garlic and fry, stirring, until golden and crisp, about 1 minute. Using a slotted spoon, transfer the garlic to a paper towel–lined plate to drain. Pour off all but 2 tablespoons of the oil in the skillet.
MAKE THE PORK CURRY Season the pork with salt and pepper. Cook in the skillet over moderately high heat, turning once, until browned, 2 minutes per side. Transfer the pork to a cutting board and quarter each slice. Add the ginger, garlic, shallot, chile and spice paste to the pan and cook over low heat, stirring, until very fragrant, about 5 minutes. Add the broth, curry sauce and soy sauce and bring to a simmer. Whisk in the cornstarch slurry and bring to a simmer, then add the pork and tofu and cook just until the sauce thickens, 2 minutes.
Spoon rice into bowls and top with the curry. Garnish with the crispy garlic and cilantro.
MAKE AHEAD
The spice paste can be refrigerated overnight.
NOTES
Southeast Asian shrimp paste is made with fermented ground shrimp. Look for it at Asian markets.
Have a great day
I guess I have used Tofu recipes twice, sorry about that.
Penang-Style Pork with Soft Tofu
SERVINGS: 4
Chef Cathal Armstrong packs this deeply flavorful, very spicy curry with tender pork and tofu and tops it with crispy garlic.
INGREDIENTS
SPICE PASTE
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon ground mace
1/8 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 tablespoons Korean chile flakes (gochugaru)
1 tablespoon minced peeled fresh ginger
1 tablespoon minced shallot
1 tablespoon finely chopped lemongrass, tender inner bulb only
2 teaspoons finely grated lime zest
2 garlic cloves, chopped
1/2 teaspoon Asian shrimp paste (see Note)
CRISPY GARLIC
Canola oil, for frying
3 garlic cloves, thinly sliced
PORK CURRY
12 ounce pork tenderloin, sliced crosswise 3/4 inch thick
Kosher salt
Pepper
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
2 tablespoons minced shallot
1 teaspoon minced Thai chile
1 1/2 cups low-sodium chicken broth
6 tablespoons prepared Penang curry sauce
3 tablespoons soy sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
8 ounces soft tofu, cut into 1/2-inch dice
Steamed jasmine rice, for serving
Cilantro, for garnish
HOW TO MAKE THIS RECIPE
MAKE THE SPICE PASTE In a spice grinder, pulse the coriander and cumin until coarsely ground; transfer to a food processor. Add the remaining ingredients and puree until a smooth paste forms.
MAKE THE CRISPY GARLIC In a nonstick skillet, heat 1/4 inch of canola oil. Add the garlic and fry, stirring, until golden and crisp, about 1 minute. Using a slotted spoon, transfer the garlic to a paper towel–lined plate to drain. Pour off all but 2 tablespoons of the oil in the skillet.
MAKE THE PORK CURRY Season the pork with salt and pepper. Cook in the skillet over moderately high heat, turning once, until browned, 2 minutes per side. Transfer the pork to a cutting board and quarter each slice. Add the ginger, garlic, shallot, chile and spice paste to the pan and cook over low heat, stirring, until very fragrant, about 5 minutes. Add the broth, curry sauce and soy sauce and bring to a simmer. Whisk in the cornstarch slurry and bring to a simmer, then add the pork and tofu and cook just until the sauce thickens, 2 minutes.
Spoon rice into bowls and top with the curry. Garnish with the crispy garlic and cilantro.
MAKE AHEAD
The spice paste can be refrigerated overnight.
NOTES
Southeast Asian shrimp paste is made with fermented ground shrimp. Look for it at Asian markets.
Have a great day
