It's no mystery that tofu is a beloved edible by most of the world, and it is due to this fact that the recipes accompanying its rise to popularity are as numerous as the mouths that enjoy it. However, tofu is most often associated with Asian culture, and to that effect, I am pleased to share one of my variations on a Chinese dish I call Tofu on Lettuce.
Ingredients are simple:
- 1 block of soft tofu, drained
- 1 scallion, chopped
- 1-2 leaves of lettuce
- 2 Tbsp soy sauce
- Small amount of roasted sesame oil (approximately 1 Tbsp)
- 1/4 cup Olive oil
- Kim lan Chili Soy Paste
- A few stalks of broccoli, blanched (optional)
Place the lettuce leaves on a heat resistant plate, and slice into thick strips (this makes them better for grabbing with what ever eating implement you choose. I always eat with chop sticks). Cut the tofu into rectangular blocks, and arrange them in an orderly fashion on top of the lettuce. Chop the scallions and sprinkle them over top of the tofu. Drizzle the soy sauce on top.
Mix the oils together in a small sauce pan, and heat over medium-high heat until it starts to smoke, then pour it over top of the tofu. I also decided to add some broccoli to the dish, which I boiled in water for about one minute, just enough to lightly cook it, then I arranged it in a decorative fashion on the plate. I also tried it once with cucumbers instead of broccoli. I can never get enough cucumbers :-)
Lastly, drizzle some Kim Lan Chili Soy Paste (which is a sauce instead of paste, but it's listed as a paste on the bottle), and season with pepper and/or salt. You can also make this dish without the lettuce, as that was my own addition. I was pretty much just experimenting.
*Image courtesy Flickr creative commons.