Читать книгу The Tofu Cookbook: Over 150 quick and easy recipes - Leah Leneman - Страница 16
Tofu gumbo
ОглавлениеDeep-frying tofu makes it light and chewy, adding a terrific texture to some classic soups. Gumbo comes from the American Deep South and uses okra (ladies’ fingers), which is now much more readily available in Britain.
| IMPERIAL/METRIC | AMERICAN | |
| ½ lb (225g) | medium or firm tofu | 1 cup |
| 2 tbs plus | vegetable oil | 2 tbs plus |
| additional for | additional for | |
| deep-frying | deep-frying | |
| 1 | onion | 1 |
| 1 small | green (bell) pepper | 1 small |
| ½ lb (225g) | okra (ladies’ fingers) | ½ lb |
| 1 tin (about 14 oz [400g]) | tomatoes | 1 can (14–16 oz) |
| 1½ pints (850ml) | vegetable stock or water | 3¾ cups |
| 1 | bay leaf | 1 |
| 2–3 tbs | chopped parsley | 2–3 tbs |
| as required | sea salt | as required |
| as required | freshly ground black pepper | as required |
1 Chop the tofu into small dice and deep-fry in the oil until golden brown. Drain well and set aside.
2 Chop the onion and green (bell) pepper. Clean the okra (ladies’ fingers), top and tail them, and chop each one into 2–3 pieces. Sauté these ingredients in the 2 tbs oil for 4–5 minutes, stirring occasionally.
3 Add the tomatoes, stock or water, and bay leaf to the okra (ladies’ fingers) mixture, bring to the boil, then lower the heat, cover and simmer for 15–20 minutes.
4 Add the fried tofu, parsley and seasoning, cook for a couple of minutes longer, then serve.
