Cover Story
serves 2
prep 15 mins
cook 20 mins
Caramel tofu
INGREDIENTS FOR THE SAUCE
a wok, with a little oil, seasoned with soy sauce and sesame oil. Serve topped with pickled ginger sesame seeds and Jasmine rice FOR THE SAUCE Combine the lime juice, brown sugar, soy sauce, turmeric, and chilli powder in a pan. Bring to a boil, then reduce heat to medium-low. Simmer and stir occasionally until caramels thickened, about 8 minutes.
Remove from the heat. The caramel will thicken as it cools. Meanwhile, on low-medium heat the oil in a shallow pan, then add the tofu. Turn each cube until all sides become crispy, for 30-40 seconds. Remove from the pan and place on a kitchen towel. Place the tofu in a bowl, pour over the caramel sauc, stir to coat. Serve the rice and bok choy in deep serving bowls, add the tofu, top with sesame seeds, and pickled ginger.
The juice of 4 limes ½ cup brown sugar 3 tbsp soy sauce 1 tbsp ground turmeric ¼ tsp chilli powder Rock salt 12-14 fried tofu cube s 3 tbsp vegetable oil for frying TO SERVE 2 bok choy, trimmed and washed Over a medium heat, stir-fry in
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