GINGER TOFU

Chinese in nature, this dish features a large amount of fresh ginger which is common in Chinese kitchens. Combined with rice and a lightly steamed vegetable such as Carrot or Broccoli and you've got a simple, flavourful and pungent meal.

Tofu: Tofu is a staple in many parts of Asia. It is made of soy beans that have been soaked, mashed and strained to produce soy milk. The soy milk is then curdled by adding either magnesium chloride, calcium chloride, lemon juice, or sea water. The moisture is strained off and the remaining solids are pressed into blocks of varying firmness.

Ginger: One of the most commonly used spice/vegetable/medicines in the world. Avoid wrinkly, mouldy, dried up pieces that supermarkets for some reason think is edible. Try a small, family-run grocery store in a Chinese area.

Shao Hsing: A salted Rice Wine available in most Chinese grocery stores. Substitute with Dry Sherry and a small amount of salt if not available.

Ingredients:

1 lb. (354 g.) block extra firm Tofu
1 tbsp dark Soy Sauce
1 tbsp Sesame Oil
1/2 tsp fresh ground Black or White Pepper
1 1/2 tbsp Cornstarch
1 large piece fresh Ginger (enough to grate into 1 cup)
1 1/2 tsps Salt
1 tsp Sugar
4 tbsps Shao Hsing or Dry Sherry
1/3 cup Peanut or Vegetable Oil
2 cups fresh Coriander Leaves (when chopped and tightly packed)

Slice the Tofu into 2 cm. cubes and marinate in Soy Sauce, Sesame Oil, Pepper and Cornstarch for 30 minutes in the refrigerator.

Peel and grate the Ginger finely and mix with the salt in a small bowl, leaving for about 30 minutes.

Mix the Shao Hsing and sugar in a small glass. Heat the oil in a wok or frying pan and fry the Tofu for about 10 minutes until slightly crispy. Remove Tofu to a plate.

Squeeze the Ginger/Salt mixture to remove most of the liquid (keep the fibre, you can discard the liquid).

Heat another 2 tbsp. of oil in the wok/frying pan and once hot, add the Ginger fibre. Stir once and add the Tofu and give another stir. Add the Coriander leaf and Shao Hsing and cook until everything is cooked through (3 or 4 minutes).

Serve on top of rice with a steamed vegetable such as Carrot or Broccoli.