Tofu Fish Or Not Fish Recipes

FISH TOFU: SUPER EASY AND DELICIOUS RECIPE

Steps:

• Put the fish fillet, egg white, ginger, wine, starch, and salt and pepper into a food processor and blend into an even paste.
• Bring some water to boil in a steamer.
• Rub a small heatproof bowl or glass tray with 1 Tbsp vegetable oil, and fill with the fish mixture. Place inside steamer and steam for 15 min.
• Remove the fish tofu from steamer and set aside to cool.
• Bring a frying pan to medium heat. Slice the fish tofu into small pieces (about 3 x 3 cm) and fry in the remaining oil for 2-3 min, until golden on all sides. Add a splash of fish sauce at the end, while still in the pan.
• Serve hot with a squeeze of lime, decorated with spring onion and chili pepper.

THAI FISH CURRY - KAENG PED PLA / OR TOFU

Steps:

• The Marinade, prepare at least 1-2 hours before, or even overnight:.
• Combine the lime juice, HALF of the fish sauce, and the soy sauce in a shallow non-metallic dish.
• Add the chile and the fish (or tofu), stir or use your hands to coat. Cover and let chill for 1-2 hours, or overnight. (If the fish or tofu is not fully immersed, turn the pieces part way through marinating).
• Ready to cook:.
• Start your rice as per package directions. Depending on the sort you are using, the cooking time will vary.
• Add the curry paste to a med hot pan, warm it up a bit and then add the coconut milk, the lime leaves, the remaining fish sauce and the lemon grass. Simmer gently for 10-15 minutes.
• Add the fish, the marinade and red bell pepper or other veg if you're using one. Let it all simmer together for about 5 minutes, until the fish (or tofu) and veg are cooked. If you need to have this sit for longer, be sure not to add the veg too early or they will be over cooked.
• At this point you may want to add a pinch of brown sugar if it tastes too sour or salty.
• Stir the chopped fresh cilantro through the hot boiled rice.
• Serve the curry with the rice, garnish the curry with pistachio nuts and/or chopped mango if you like -- it adds a nice touch.

TOFU FISH (OR NOT-FISH)

Steps:

• Cut the tofu into ½ cm thick slices. Wrap the slices in thick paper towels and pat to remove excess moisture.
• Beat the egg replacer and soy sauce together in a small bowl. Combine the wheat germ/flax meal, polenta, nori, paprika, and herbs on a plate.
• Heat the oil in a large frypan. Dip each slice of tofu into the egg replacer mixture, then coat both sides in the polenta mixture. Fry the slices until golden brown on both sides. Place on absorbent paper. Sprinkle with extra lemon pepper and serve with tartare sauce.