It's Tuesday and time for another installment of Tofu Tuesday!
The new ingredient for today is Pickled Mustard Tuber.
The ingredients for this brand include Fermented Mustard Tuber, MSG, Salt, Chili, Sugar, Fennel, Licorice, Acesulfame Potassium, Sesame oil and Disodium this and that.
According to the package the pickled mustard tuber can be eaten as is.
The pickled mustard tuber is salty and crunchy. There's not mustard flavor nor is there any tartness from the pickling. You can taste the MSG, sugar and a faint bit of spiciness, not much though.
Today's tofu recipe is really easy to make.
It's a Sichuan-style Tofu flower. I'm familiar with the sweet version of this and didn't even know there was a savory version.
Recipe is from "Land of Plenty"
Flower Bean Curd
2- 10 oz packages Silken Tofu [I used a 16 oz package]
1 T Soy Sauce
1 T Chili Oil with Flakes
1 t Sesame Oil
up to 1 t Sichuan Pepper, roasted and ground [I forgot this ingredient. The result was still delicious. :-) ]
2 T Peanuts, unsalted, roasted and coarsely chopped
2 T Preserved Mustard Tuber, finely chopped
4 Green Onions, green part cut into rings.
1) Soak the whole block of silken tofu in boiling hot lightly-salted water. I simmered a couple minutes and allowed to sit a few more to heat through. [The original recipe calls for parsing out into individual bowls, but I opted to serve family style.]
2) Drain and top with the seasonings. How simple is that? Very!
3) Serve by scooping as much as you like... making sure you take a bit of the topping with each scoop. :-)
I enjoy savory foods. The soft custardy tofu is flavored with sesame oil, green onions, chili paste, mustard tuber and crunchy peanuts.
This was eaten with rice and made for a very simple flavorful Tofu Tuesday.