Tomato and tofu
Yeung Man Cooking · ♥ 5.5K likes · 133.9K views · 9 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 350 g extra-firm tofu
Pat the tofu dry with paper towel, slice in half and break into bite-sized pieces.
- salt
- 1 tsp turmeric
- 1½ tsp Indian black salt
- avocado oil
Add a pinch of salt and the turmeric; crush the black salt to a powder in a mortar and sprinkle over; drizzle with avocado oil and toss.
Seasoning the tofu with turmeric and black salt
Spread on a parchment-lined baking tray and bake about 6 to 7 minutes.
- 1 tsp avocado oil
- salt
- 2 tsp cane sugar
Saute the tomatoes in a saute pan over medium heat with 1 teaspoon avocado oil for a few minutes; season with a pinch of salt and the cane sugar and cook a few minutes more.
Crush the tomatoes with the back of a spatula to make a sauce; add the water and green onions.
- ½ cup water
- 1 tsp potato starch
- 2 tsp water
Stir the potato starch into a couple teaspoons of water and add the slurry to give the sauce body.
- white rice
Stir in the baked tofu just to combine; serve with white rice.
Potato starch slurry and combining