Tofu in stock
I tried a new tofu dish last night. Very simple. I boiled the tofu in a frying pan with a stock made from some tamarind stock cubes, oxo veggie cubes and some garlic flakes, flavoured with cumin and MSG. I also added some rice vinegar which turned out to be a mistake as it was far too sour — in the end, it needed sugar to perk it up. Anyway, after boiling the tofu and reducing the stock somewhat on the hob, I toasted the top under the grill. Then, finally, returned it to the hob, added a little water to dilute the stock again, and sprinkled on raw garlic and onion. Left this for a few minutes till the onion was soft, and eat with ramen noodles.
Worked quite well, in general. As is my usual practice, I’ll probably do the same dish again tonight, while it’s still fresh in my mind.
Originally published on my old blog site.