Southeast Asian style - Asparagus tofu skewer

9 Jun

Written By Minna Lai

Smoky aromatic umami-rich

Baked tofu, mushroom and asparagus

Pair with refreshing dipping sauce

S E R V I N G S : 1

A L L E R G Y : Gluten, soy

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Ingredients.

Skewer

100g firm tofu teared into 6 pieces

¼ cup water

½ tsp baking powder

Pinch of salt

6 mushrooms

3 asparagus

¼ tsp black mustard seeds

1 shallot

1 lemongrass

¼ tsp turmeric

¼ tsp ground coriander

1/6 tsp white and black pepper

Optional - chilli powder

2 tsp soysauce

Splash of water

Sauce

2 garlic minced/grated

Fresh coriander

Chilli flakes

1 tbsp rice

1 tsp soysauce

1,5 tbsp rice or apple cider vinegar

¼ tsp sugar

Preparations.

Mix baking soda, water and salt in a bowl, add the tofu and let them soak for 15min
Bake the tofu at 200C along with your mushrooms seasoned with salt until golden brown and crispy. take the mushroom out first when they’re cooked
Poke a small hole in the middle of tofu and mushroom using a chopstick or anything that works
Make an oblique cut at the end of an asparagus and use it to skewer up the tofu and mushroom
Toast 1 tbsp of rice on a frying pan until they turn brown and crispy, then transfer to a bowl
Heat up some oil in the same frying pan, then add the mustard seeds
Once the mustard seeds start to pop, add thinly sliced shallot, crushed white part of lemongrass and fry until the shallot are softened
Add the skewers and fry until the tofu and mushroom got some browning, then sprinkle over the spices and fry until fragrant
Add soysauce and splash of water, then cover with a lid and cook until the asparagus are cooked
Using a rolling pin, blender or motar, crush the toasted rice into fine powder (save some for sprinkling on top), then mix with the rest of the ingredients for the sauce
Use a kitchen torch to scorch the tofu and mushroom for the BBQ flavour!! Then top them with the sauce and shallot from the pan.