Pan Fired Tofu with Chunky Tomato-Basil Sauce

This is my first attempt to cook with tofu. I bought some regular tofu to try out this dish.

It turned out wholesome and *slurrpp* delicious.

You shall need: [Serves 1]

200 gms… Regular Tofu

1 Cup… Bread crumbs

1 Tsp… Rosemary

1 Tsp…Chilly flakes

1/4 Cup… cold milk

Salt

1 Tsp…Pepper

2…Medium Size tomatoes [grated]

1…Medium onion [grated]

1 Tbsp…Tomato ketchup

3-4..Basil leaves

1 tsp… vinegar

Oil for pan fry

Method:

  • Mix the bread crumbs with Rosemary, pinch of salt and chilli flakes. [Parmesan cheese optional]

  • Pour cold milk in a shallow dish.
  • Cut the tofu in half and make rectangular slices out of it. [200gms shall yield about 6 slices]
  • Dip it in milk then put a coat of the bread crumbs.

  • Heat some  oil in a shallow pan, add the  crumbed tofu and fry until crisp.

  • Once done, layer them on a plate for the sauce to be poured.

  • Put about a 1 tbsp oil in a wok, once heated, add the grated onion and cook until golden.
  • Add the tomato, lower the heat to medium, cover and cook until the oil separates.

  • Add the ketchup, basil and salt.
  • Add some water if you like the sauce runny.
  • Pour on the layered tofu chunks. Serve hot.

Cheers

 

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