Plat Du Jour details the exploration of all things food that accompanies our everyday dinners. I embellish, try and retry, recipes from the internet and the random cookbooks I have lying around. We share the experience and knowledge gains in hopes we can help others better enjoy their own meals or try one of ours.
Tonight: version 2 of Pepper Tofu. The recipe was sourced originally from the beautifully photographed Plenty By Yotam Ottolenghi. Conceptually, a fried tofu flavored with pepper, chili’s, garlic, ginger, onions, soy sauce etc. The picture looked great in the book but my execution was one of my poorest examples of cookery. Eating through its spice was, as Ambre said, like “a marathon”. It also suffered from general sogginess and indistinct flavor.
Version 2 successfully fixes these things, though barely resembles the previous attempt.
What I did, distilled.
I’ve found that more ingredients usually cloud the simple but excellent flavors stir fry’s should show off. Also makes prep and cleanup a chore. Pepper, Salt, MSG if you have it, maybe a dab of Sriracha, ginger and garlic, are all that’s needed for a very satisfyingly complex flavor.
Add Heat At End:
Until I have more experience cooking with chili’s, I will save our tongues the agony of a dish too spicy. Adding to taste at the end prevents me from ruining the whole meal at the very beginning.
Choosing Vegetables Wisely:
Version 1 featured green peppers and onions, both of which released significant amounts of water to the dish changing it from stir-fry to stew. Choosing vegetables that don’t really improved the texture of the dish.
It went quite smoothly compared to last time.
Tossed string beans in salt and oil and broiled them to splotchy brown, tossing to brown evenly.
Heating oil in a non-stick skillet, sauteed the water chestnuts until they started to brown, stirred in 1 tablespoon minced garlic and ginger, and the beans and cooked until fragrant, about 30 seconds, then added tofu cubes.
Occasionally tossing, cook the tofu until heated through. Add salt, msg, sriracha, and fresh ground pepper to taste. Plate on a fancy square plate on a fancy table cloth and enjoy.