Tonight’s dinner: Agedashi tofu and courgette omelette.
Recipe for agedashi tofu:
- Take some silken tofu, and drain on kitchen towels for 20 min.
- Heat an inch or two of corn oil in a wok/pan until just before it starts to smoke.
- Coat the tofu cubes in some potato flour, and place carefully in the oil. Keep turning the tofu cubes so they’re just lightly crispy all over (almost golden brown).
- Transfer to small bowls, and spoon over the sauce that has been brought up to the boil:
1/2 cup dashi stock
1 tbsp soya sauce
1 tbsp sake
1 tsp mirin
Eat ASAP, as it gets soggy very quickly. It’s scrummy!
|Ingredients||Agedashi tofu||Eggy eggs||Funny omelette|
And for dessert: mango sorbet from M&S, and coconut and lemongrass pannacotta from Stichill Jerseys (bought at the almost fortnightly Edinburgh Farmers’ Market; 1st and 3rd Sat of every month).