Tow-hu Tod

Tofu is a blank canvas. Eaten on its own uncooked it's like soggy cardboard. But when it's deep fried it takes on a new lease of life and then, when it is marinated for hours it becomes a thing of beauty. This great recipe comes from Jackie Kearney's Vegan Street Food book (find it here)

Ingredients
serves 4
6 large red chillies, fresh or dried, (deseed if you prefer), finely chopped
6 garlic cloves, finely chopped
2.5cm piece of root ginger, finely chopped
1/2 tsp ground white pepper
2 tbsp Shaoxing (or cooking Sherry)
2 tbsp seaweed sauce (available from Hungry Gecko ) (or light soy sauce)
2 tbsp dark soy sauce
4 tbsp agave syrup (or light honey)
1 tbsp soft brown sugar
10g fresh coriander, finely chopped
salt
32 tofu "puffs" (pre-made or home made)

to make 32 tofu puffs
4 blocks of fresh firm tofu
Vegetable oil (or any other oil)

Method 
to make the tofu puffs
You can make the tofu puffs in advance. 

Place a tofu block between layers of kitchen paper and press down by placing a chopping board weighed down with a heavy object on top.  Allow the pressure to squeeze out the water for at least half an hour but the longer the better, replacing the kitchen paper if it looks saturated.

Cut the tofu into equal cubed pieces. The larger the better (about 2.5cm cubed). Pat dry to remove any remaining moisture.

Pour the oil into a wok about 4cm deep in the middle and heat over a medium heat. Test the temperature is hot enough by dropping in an off-cut of tofu and if it starts to bubble vigorously then it's ready. Don't start the frying process when it's not hot enough otherwise the tofu will not quickly crisp and seal the outside allowing the tofu to soak in too much oil.

With a strainer/spoon carefully add the tofu pieces (a few at a time) into the wok and fry until golden brown. Keep a close eye to make sure they don't stick to the bottom. Also move them around to brown evenly. Remove and drain on kitchen paper. Repeat with the remaining tofu pieces, making sure the oil has returned to the right temperature before adding.

Allow to cool.  (They will keep for 3 days refrigerated but can also be frozen.)

to make the tofu skewers
Soak eight bamboo skewers in cold water.

If using dried chillis also soak them but in hot water for 30 minutes. Then squeeze out the excess liquid.  Finely chop the chillies 

In a large bowl all the marinade ingredients including the chopped chillies and mix well until all the sugar has dissolved. Check the seasoning and add salt to taste.

Put the deep-fried tofu puffs in the bowl and stir to coat in the marinade.

Cover with clingfilm and set aside for at least an hour, preferably in the fridge overnight. Give them a stir whenever possible to re-coat them in the marinade.

Skewer three of four puffs onto a bamboo skewer. 

Pre-heat the grill to high.  Place the skewers on to a baking sheet and put under the grill for 10 minutes, turning occasionally so that all four side have turned golden brown and crispy. 

Finish them off by placing them in a hot oiled griddle pan long enough to get a few charred lines. Not much more than a few seconds on each side.


Serve two skewers per person with a peanut dipping sauce and/or Nam Prik Pao (chilli jam)