Been meaning to try this, finally did, it "works a treat" as someone says somewhere. What am I talking about. I've been meaning to try Andrea Nguyen's tofu-pore-opening treatment (henceforth referred to as the "Nguyen" process, or "Nguyenning" something) since oh about a year ago but I have successfully managed to not remember to do it one single time that I was in the kitchen preparing tofu because I am a total stupie. Last night however I was experimenting with a lazy-ass char siu tofu idea and, the whole Nguyen thing was fresh in my mind because of El Patat's excellent sauerkraut balls (post forthcoming), so this time, yes, I managed to remember to Nguyen my shit and, yes, it's the best-textured tofu ever.

The lazy-ass char siu recipe: I'm sure this is a thing people actually do in their Chinese homes, it was so easy and yet tastes like you did a lot of complicated shit. Well howdy doody, this is actually a char siu recipe that people actually do in their Chinese homes. I had no idea. Well they use pork. We're going to use tofu.


char siu tofu, lazy version.
Basically you take a block of regular firm tofu, cut it into slabs, Nguyen that shit (pour boiling water over it, let it sit for 15 minutes, then drain and dry well). Then you slather the tofu with the brine/red liquidy stuff from a jar of red fermented tofu (called lam yee? nam yee? hóngfǔrǔ? Whatever, as you can see, mine comes from "Yummy House") and bake it on a lowish temperature for 30-45 minutes, you want it dry and firm and brick-red but not burned or blackened, and while you would never choose it over real char siu in a blindfold test, at least I wouldn't, it's "a good-tasting thing", and it's vegan.


No comments: