I’m so excited about this new-to-me book, Andrea Nguyen’s Asian Tofu. I saw it by chance at the local Whole Foods and was cautiously interested. I ordered a copy from the library and couldn’t put it down once I started reading. I shall have to splurge and actually buy a copy soon.
Nguyen writes in a lucid style with a modern sensibility. Despite the extremely broad sounding title, the focus here is on traditional uses of the various kinds of tofu. She’s lots of helpful illustrations and really breaks down the subject matter into digestible portions—pun intended. I made this dish last week just before we left for a trip to LA to hear fun. at the Wiltern. Mmmmm!
spicy pressed tofu salad
1 package pressed tofu cut into bite-sided cubes
2/3 cup unsalted roasted peanuts
4 spring onions, cut into rounds
3 tbsp canola oil
1 tsp toasted sesame oil
1 tbsp fermented black beans, mashed
2½ tbsp chili bean sauce
2 tsp soy sauce
½ tsp sugar
1 to 2 tbsp spicy chili oil to garnish
Andrea recommends “refreshing” the peanuts by lightly roasting them in a dry pan. Let cool. Add to tofu with spring onion.
In a small pan, add canola oil, sesame oil, fermented black beans and chili bean sauce. Heat about two minutes on medium. Remove from heat and add sugar and soy sauce.
Toss sauce with tofu. Sprinkle with some chili oil. Serve.