Fabulous Anytime Tofu

Your new “Go To” snack. At parties I often get, ‘Don’t tell my husband he’s been loving your tofu…he thinks it’s chicken !”

Your new “Go To” snack. At parties I often get, ‘Don’t tell my husband he’s been loving your tofu…he thinks it’s chicken !”

Author: Lynda

Ingredients

Instructions

This recipe will become a staple in your refrigerator, either as a snack or as a ready ingredient to add to stir fry, salads and even to sandwiches, let alone a favourite nibbly appetizer!!
Slice a block of firm or extra firm tofu lengthwise into slices that are less that ½" thick (about 5 per block).
In a skillet, add a little oil or butter to which you have added some seasoning for flavour - remember that tofu is a superb vehicle to absorb flavour.
Pan fry for just a few minutes, until it is golden brown. DO NOT OVERCOOK (too long or too high) or it will toughen.
Remove tofu from the skillet and cut into serving pieces, the more interesting the shape, the more appealing it will be (ie. in bite-size triangles).
Cut into 1" strips is a convenient size for pita pocket sandwiches or salads.
Meanwhile, add a jar of Perth Pepper and Pestle Simply Shanghai Everything Sauce and heat to a low simmer.
Add the cooked tofu to the jelly and gently poach very briefly. Remove from the heat and allow the tofu to marinate in the Perth Pepper and Pestle Simply Shanghai Everything Sauce until ready to serve OR refrigerate until 1 hour before serving. Flavours are at their peak if tofu is served at room temperature or slightly warmer.
Be sure to try this recipe with our other flavours of Red Pepper Jelly for an interesting change.

Variations

FLAVOUR NOTES: the type of oil and seasonings you choose will significantly add to the flavour of your tofu.

For Thai: Thai Basil Red Pepper Jelly or Thai Mango Red Pepper Jelly : use Thai oils, fresh mint, crushed peanuts, bird's eye peppers (these are hot!!!), hoisin Sauce, fresh cilantro or coriander.
For Curry: use butter to pan fry and add fresh chopped cilantro and or fresh basil. Poach in our Spicy Bombay Red Pepper Jelly and top with toasted pecans, ribbon coconut and mango.

What you need to make this recipe

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[wpec_product_slider category="Everything Sauce"]

[wpec_product_slider category="Red Pepper Jelly"]