Recipe(s) of the Week: Cantonese Salt and Pepper Tofu and Red Chili Potatoes
These red chilipotatoes are a fiery side to include at the table. First peel and boil baby potatoes, marinate them, then cover and let them cook until the juices are cooked and evaporated, and all you have left is a pan of potatoes thickly blanketed in red. Garnish with crushed peanuts and spring onions for extra flavor and colorful presentation.
Salt and pepper seasoning is an ingenious method used in Cantonese cuisine to make a really humble and yet delicious dish while retaining the freshness and taste of the meat, tofu, or seafood used as ingredients. In this particular recipe, firm tofu is seasoned with Chinese five spice powder, paprika, and corn starch mixture. Serve with pickled chiles and fragrant garlic oil for even more flavor.
2 14-ounce packages of firm tofu, cut into 1 1/2-inch pieces
Steamed rice, to serve
FOR THE FLOUR MIXTURE:
2/3 cup gluten-free cornstarch
2 teaspoons Chinese five-spice powder
1/2 teaspoon ground paprika
1 1/2 teaspoons salt
FOR THE GARLIC OIL:
3 tablespoons rice bran oil
5 garlic cloves, finely minced
2 shallots, finely sliced
A pinch of salt
FOR THE PICKLED CHILIS:
2 large fresh long red chilis, thinly sliced crosswise
2 large fresh long green chilis, thinly sliced crosswise
2/3 cup gluten-free rice wine vinegar
1 1/2 tablespoons stevia
FOR THE DIPPING SAUCE:
Balsamic vinegar (optional)
TO MAKE THE PICKLED CHILIS:
Mix and combine well all the ingredients for the pickled chilis in a small bowl. Cover the bowl with cling wrap and set aside in the refrigerator for at least 1 hour or until ready to serve. Drain the pickled chilis before serving.
FOR THE GARLIC OIL:
Heat up a small pot with the rice bran oil, pan-fry the garlic on low heat until lightly golden, then add in the shallots and pinch of salt. Briefly stir-fry for another 1 minute. Turn off the heat and set aside in a small bowl.
TO MAKE THE TOFU:
Heat up a non-stick frying pan with 1/2-inch of rice bran oil.
Coat each tofu piece with the flour mixture, shake off any excess flour, and pan-fry for 2 minutes on each side or until lightly golden brown on medium-low heat. Remove from pan and drain on kitchen paper towel. Repeat the same process in 2 batches until all the tofu pieces are cooked.
To serve, drizzle the tofu pieces with the garlic oil and garnish with the drained pickled chilis.
Owner and founder of Healthy gf Asian, a healthy gluten-free Asian recipes, food and lifestyle blog. My blog focuses on gluten-free, lactose-free, healthy, simple, easy, delicious, and authentic Asian recipes based on lean meat, seafood, fresh fruits, and vegetables. I believe that gluten-free can be really tasty and yummy and no matter what food allergy or food intolerance you have, you can still enjoy healthy and delicious food.
AUTHOR & RECIPE DETAILS
Tina Dawson is a food blogger, food stylist and food photographer from India who loves adding an Indian twist to recipes from around the world. She loves to bake and spends every waking minute scouring the world for interesting and delicious things to eat. Her blog Love is in my tummy is a catalog of recipes - featuring both exotic and everyday foods - and culinary travel stories, where every meal becomes a journey.