Braised Tofu Korean-Style

This is one of those dishes that I wasn't too sure about when I tasted it on it's own but once it was served alongside other dishes it seemed to blend in perfectly. Serve this as part of an Asian meal for three. It goes particularly well with fried noodles.

BRAISED TOFU KOREAN-STYLE

Serves 3

INGREDIENTS:
peanut oil for frying
150g tofu
4-5 tsp soy sauce
1 tsp sugar
2-3 cloves garlic, crushed
1 tsp chilli powder
4 fl.oz water
2 spring onions, chopped

METHOD:
Cut the tofu into slices and fry them in heated peanut oil until lightly browned, shaking the pan very frequently so that the tofu does not stick.
Remove from the pan and drain on a kitchen towel.
Mix the soy sauce, sugar, cloves garlic, and chilli powder in a small saucepan.
Add the water and bring to a simmer and add the tofu pieces and braise gently until the sauce has reduced by half.
Sprinkle the spring onions over the top and cook until most of the liquid has been boiled off. Sprinkle the top of the tofu with sesame oil and sesame seeds and serve.

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The Spice is Right

If, like me, you love hot and spicy food then this is the soup for you....
Laksa Lemak is a creamy coconut noodle soup from Malaysia. It's more of a meal than just a soup though and makes a pretty impresive lunch.
You do have to juggle a few pans to make sure it all comes together at the same time but it's well worth the effort.

LAKSA LEMAK

Creamy coconut noodle soup
Serves 4

INGREDIENTS:
8 shallots, sliced
3 cloves garlic, sliced
2 in piece galangal, peeled and sliced
2 fish balls or imitation crab, sliced
4 small red chillies, sliced
1 tbsp lemon grass, chopped
5 tbsp oil
2 tsp ground turmeric
1 tsp ground coriander
2 tsp dried shrimp paste
4 oz bean curd, diced
1 pt light chicken stock
16 fl.oz coconut milk
2 tsp sugar
2 tsp salt
8oz rice vermicelli
12 large prawns, peeled
Garnish:
cooked chicken, shredded
3 oz bean sprouts
2 in piece cucumber, shredded
1 large red chilli, sliced
2 spring onions, chopped

METHOD:
Blend the shallots, garlic, galangal, red chilli and lemon grass in a food processor.
Heat 3 tbsp of the oil in a saucepan and stir fry the shallot mixture with the turmeric, coriander and dried shrimp paste over a low heat for 3-4 minutes.
Heat the remaining oil in a frying pan and fry the bean curd until lightly browned. Drain. Add the chicken stock, coconut milk, sugar, salt and fish balls to the shallot mixture bring to the boil and simmer for 2-3 minutes.
Meanwhile, soak the vermicelli in hot water for 3 minutes, rinse and drain well. Blanch the bean sprouts in boiling water for 1 minute. Drain well.
Add the prawns and bean curd to the soup and simmer for 2 minutes.
Divide the vermicelli between 4 bowls and pour the soup over.
Garnish with the chicken, bean sprouts, cucumber, sliced chilli and spring onion. Serve immediately.

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