Peking tofu with plum sauce
Tuesday - October 23, 2018 11:18 am ,
Category : RECIPES
Ingredient:
Sunflower oil, for frying
250 g (8 oz) tofu, cut into 1.5 cm (jut over ½ in) cubes
18 Chinese pancakes
6 spring onions, trimmed and cut into matchsticks
¼ cucumber, peeled, deseeded, and cut into matchsticks
Plum sauce:
250 g (8 oz) dark red plums, halved and stoned
1 small cooking apple, peeled, cored, and sliced
1 fresh red chilli, halved, deseeded, and finely chopped
90 g (3 oz) caster sugar
50 ml (2 fl oz) white wine vinegar
Method:
Make the plum sauce: put the plums, apple, chilli, sugar, vinegar, and 25 ml (1 fl oz) water into a pan. Heat gently to dissolve the sugar, then bring to a boil. Partially cover and simmer gently for about 30-40 minutes until the fruits have cooked down and only a little liquid remains. Remove from the heat and allow to cool.
Pour enough oil into a non-stick frying pan to cover the base. Heat until hot, then fry the tofu for 3-4 minutes until golden all over, turning carefully. Remove and drain on kitchen paper.
To serve, spread a pancake with a little plum sauce, top with a little crispy fried tofu, spring onions, and cucumber, and roll up to eat.
Sunflower oil, for frying
250 g (8 oz) tofu, cut into 1.5 cm (jut over ½ in) cubes
18 Chinese pancakes
6 spring onions, trimmed and cut into matchsticks
¼ cucumber, peeled, deseeded, and cut into matchsticks
Plum sauce:
250 g (8 oz) dark red plums, halved and stoned
1 small cooking apple, peeled, cored, and sliced
1 fresh red chilli, halved, deseeded, and finely chopped
90 g (3 oz) caster sugar
50 ml (2 fl oz) white wine vinegar
Method:
Make the plum sauce: put the plums, apple, chilli, sugar, vinegar, and 25 ml (1 fl oz) water into a pan. Heat gently to dissolve the sugar, then bring to a boil. Partially cover and simmer gently for about 30-40 minutes until the fruits have cooked down and only a little liquid remains. Remove from the heat and allow to cool.
Pour enough oil into a non-stick frying pan to cover the base. Heat until hot, then fry the tofu for 3-4 minutes until golden all over, turning carefully. Remove and drain on kitchen paper.
To serve, spread a pancake with a little plum sauce, top with a little crispy fried tofu, spring onions, and cucumber, and roll up to eat.
