Kung Hei Fat Choi everyone! Welcome to the New Year of the Goat!
This gorgeous, warming vegan dish is perfect as a side addition to your festive table this winter. I’ve even gone a step further and put in two dishes for one!
Tofu divides people, much like Marmite. For many it’s too bland, with that awful slimy texture. For others, it’s a versatile ingredient that absorbs flavours well, and with a little ingenuity it can taste marvellous and full of texture. I didn’t really like tofu until my twenties but I LOVE the smell of chau dau fu, the deep fried, smelly, fermented bean curd. There’s just something about that rancid, musty smell… mmmm!
So I made this just now for dinner. I’m pretty pleased with myself, because it tastes AMAZING. And it took less than 30 mins to put on the table. AND it’s (relatively) healthy (being gluten free but fried = same same). AND the kid gave it the thumbs up. It’s crispy and crunchy, and YUMMERS.
This is one of those great, no-brainer, side dishes that is so “derrishus”, you’ll ask why you didn’t try it earlier and serve it to your buddies as a nice little scene-stealer.
I saw a similar recipe to this in Food 52, with whipped goat’s cheese dipping sauce, and it sounded divine. This dish is so simple but looks so pretty, and with the festive season upon us, this make a beautiful side addition to your Christmas table. No need to floret the cauliflower. It’s the perfect lazy side dish. Read more