We're very lucky where we live to have the largest Chinese market in Scotland practically on our doorstep. I'd seen abura age (I think that's what it's called) in a tofu cookbook I have. It's basically thin slices of deep fried tofu which can be cut open to make little tofu pockets. The tofu cookbook I have (imaginatively titled 'Tofu') recommends stuffing them with spring onions, garlic, toasted sesame seeds, and soy sauce. I had all of these things but I added a tonne more garlic, because I love garlic, and I also added some chinese leaf that I had left over from the stir fry. Once the were stuffed, they were grilled, and then cut into little triangles. I sauteed some kale to serve it with, mainly because I had some kale to use up. The kale was sauteed with a little bit of sea salt and garlic, and I served it with a serving of sweet chilli dipping sauce on the side. Not sure if a sweet chilli dipping sauce is really what should have been served with it, but I liked it, so it was all good.
It was a really quick and easy to put together meal but when it all came together it looked deceptively impressive.
ETA - I was just looking through the pictures I had of this and for some reason I had uploaded the worst picture I had, so I changed it. This one's a lot better.
Gary's Dish Washing Rating - 2/5
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