Monday, 17 October 2011

What I make and eat #17

More tofu. This time tossed in a mixture of cornstarch, arrowroot powder, and a selection of spices (Chinese 5 Spice, turmeric, garlic and onion powder, a little cayenne, and I think that is it!) then pan fried to a crispy shell with a soft inside. The shell got chewy as the tofu cooled, and as it absorbed some of the liquid from the vegetables, but still very very good!

The vegetables are broccoli and bok choi, with some fried shiitake mushrooms and a little home made sofrito. All served over brown rice.


celyn said...

I want this right now! Yum!

jessy said...

your cornstarched tofu looks perfect - and the bok choi is the prettiest shade of green, too! delicious all around!