South East Asian Spicy Tofu and Squash
This is a simple quick-fried vegetarian dish. As I once mentioned, Cantonese cuisine was under influence from many cuisines in other cultures, South East Asian is one of them. I have always kept various bottles of western or eastern spices in my cupboard. Instead of the most common soy sauce or oyster sauce, I sometimes will fry veg with spices. For this dish, I like it a little tropically spicy, using turmeric, paprika, cumin seeds and coconut floss. The same combination of spices can be used in frying potato, okra, chicken, and courgette.
Nigari tofu, or firm tofu, 1, about 400g;
Gem squash, 1, about 300g;
Ginger mince, 1tbsp;
Garlic mince, 1tbsp;
Cumin seeds, 1tbsp;
Cocoanut floss, 1tbsp;
How to do –
1. Use firm tofu so that it wouldn’t easily break. Cut into 1 inch cube;
2. Gem squash is very sweet, crispy and tender, it tastes in between pumpkin and courgette and even peels can be eaten. Also cut into similar size as tofu;
3. Heat some oil in hot pan, pan-fry tofu till golden in medium high heat, then remove from the pan;
4. Also pan-fry the squash, lid on and cook for 2 minutes till squash cooked thoroughly;
5. In the same pan, put in the ginger and garlic mince, fry till fragrant, then flip the pan till mix well with tofu and squash;
6. Put in all spices and seasoning ingredients, flip and fry in medium high heat till all mix well;
7. Sprinkle more coconut floss on top before serving.