Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Fried tofu with tomato sambal and coconut rice
A classic. A guaranteed hit. Perfect for guests.
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients: 4 servings
| Ingredients | ||
|---|---|---|
| 150 | g | cucumber (about ½ large) |
| 3 | tablespoon(s) | rice vinegar |
| Salt | ||
| Rapeseed oil | ||
| 3½ | tablespoon(s) | ancho chili flakes |
| 6 | garlic cloves, crushed | |
| 2 | can(s) | chopped tomatoes (400 g each) |
| 1 | tablespoon(s) | sugar |
| 350 | g | jasmine rice |
| 1 | can(s) | coconut milk (400 ml) |
| 2 | packets | extra-firm tofu (280 g), drained |
| 5 | tablespoon(s) | cornstarch |
| ½ | teaspoon(s) | Chinese five-spice powder |
| 50 | g | salted peanuts, crushed in a mortar or finely chopped |
Preparation
First, prepare the pickled cucumber: cut the cucumber lengthwise in half, scrape out the seeds with a teaspoon, and slice into thin half-moons about 3 mm thick. Place in a bowl with the vinegar and ½ teaspoon of salt, mix, and set aside.
Next, make the sambal. Add 6 tablespoons of oil, chili flakes, and garlic to a saucepan and stir. Place over medium heat. As soon as the garlic begins to brown slightly and the chili flakes turn crispy and start to sizzle (after about 1 minute), add the tomatoes, sugar, and 1½ teaspoons of salt. Stir everything together, then cover about three-quarters with a lid and let simmer gently for about 12 minutes until thickened and flavorful, stirring occasionally.
Meanwhile, rinse the rice in a sieve under cold running water until the water runs clear. Place the rice in a pot with the coconut milk, 160 ml water, and ½ teaspoon of salt. Bring to a boil, cover, and cook over very low heat for 15 minutes. Then remove from the heat and let it rest, covered.
Pat the tofu dry with kitchen paper, then cut each block lengthwise in half to create four pieces approximately 7 × 7 × 3.5 cm.
In a shallow dish, mix the cornstarch with the five-spice powder and ½ teaspoon of salt. Coat the tofu pieces on all sides in the mixture and place them on a plate. Heat a thin layer of oil in a non-stick pan over medium to high heat. Add as many tofu pieces as fit comfortably in the pan and fry for about 4 minutes on each side until golden brown and crispy. Use tongs to fry the edges. Repeat with the remaining tofu.
To serve, press one quarter of the rice into a small bowl for each portion, then place a plate on top and carefully invert it. Remove the bowl. Spoon a generous amount of sambal over the rice, place a piece of tofu on top, and add another spoonful of sambal. Garnish with pickled cucumber and crushed peanuts, and serve.
