I am a tofu lover.. Its health benefits are numerous, and the ways you can prepare it are innumerable. I have even tried making my own homemade egg tofu :) but I have never tried making pickled tofu ! I am curious how it would taste like after being pickled with herbs infused olive oil for a week at room temperature. This recipe was taken from the Flavour Magazine the February, 2011 issue. Yea, this magazine is a year old :p and it is only now that I started trying out the recipes from the book. I have bookmarked this recipe a year ago but only got around to try it recently. Tofu is so versatile that you can make anything out of them :) You can eat this pickled tofu as a stand alone or as topping for bruschetta or as a condiment side dish for your meat or fish dishes. The magazine suggests topping for your bruschetta but I served them as a side dish/condiment for porridge ...trust me it was good and I will be making this again.
To make this , make sure that the bottle is dry and the ingredients are pat dry when you put them into the jar, and make sure that all the ingredients are submerged in olive oil. The end result is aromatic and flavorful tofu with creamy texture. Great accompaniment for porridge and toppings for bruschetta. Do try this out if you are adventurous enough to try tofu in pickled form. Regretted not having pickled more though :(
make sure the ingredients are fully submerged in extra virgin olive oil
love all the aromatic herbs in the olive oil -
lemongrass, curry leaves, basil leaves, chilli pepper.
toasted Sichuan pepper corns
allow the tofu to stand at room temperature
for about a week, in covered jar -
end result, soft creamy texture and herbs scented
tofu cubes - great as toppings for bruschetta
Pickled Tofu Cubes In Herbed Olive Oil - Flavour Magazine - February 2011 issue
2 blocks medium- soft tofu - cubed
1/2 roasted organic chilli pepper
1 stalk organic lemongrass - white part only , sliced
1 sprig organic curry leaves
1/2 teaspoon Sichuan pepper corns, toasted
pinch of dried basil leaves
cold-pressed organic extra-virgin olive oil
Celtic sea salt to taste
Scald the tofu in boiling water for 2-3 minutes. Drain on paper towels and place in a pot. Cover the pot with a lid and leave overnight at room temperature to ferment.
Transfer to a glass jar, and add the capsicum, lemongrass, curry leaves, peppercorns and basil. Mix the olive oil with salt, then pour over the tofu in the jar and cover.
Allow the tofu to stand at room temperature for about 1 week, in the covered jar. Shake the jar occassionally.
The tofu will be soft and creamy once it's ready.
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