Home Cooking 454

Cooking from Fuchsia Dunlop's new book, "Every Grain of Rice"

buttertart | Jun 3, 2012 03:43 PM

So now that it's FINALLY out, let's get cooking...
Had guests who were pining for spicy food last night, so I made the gong bao chicken recipe (which she says was first in Land of Plenty, I didn't compare the two to see if it was reprinted verbatim or not) -- delicious as always.
But the star of the dinner for me was the tofu appetizer with avocado, from a Buddhist monastery in Taiwan --
1 block silken firm tofu (I used the tetrapak stuff), 1/2 perfectly ripe avo (I used all of one), 2 tb light soy (can use Kikkoman, I use Kimlan), 1 tb water, 1/2 tsp sesame oil, bit of wasabi (I use the squeezy tube stuff, about 1/4 tsp).
Slice tofu about 1/4 in thin across the block, put on plate, fanning out slightly (I cut it on a piece of paper towel and used it to transfer the tofu to the plate as a sort of sling). Top w dressing. Top w avo, similarly sliced across and fanned slightly. Eat. Blissfully. The 2 textures are almost identical.
Dead easy and just simply wonderful.
Looking forward to more explorations of this lovely new treat of a book.

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