Saturday, 3 May 2014

Tofu with Black Vinegar

I had this tofu drizzled with black vinegar in a restaurant while stopping over in Hong Kong airport. It was simple but tasty, and hit the spot perfectly. We then had some snacks and beer while watching the sun "setting" into the smog above the horizon... It started out orange, melted into a deep red, and then disappeared.

You can find black vinegar, which is also called Chinkiang vinegar, at an Asian supermarket. I really like to eat this with red-cooked eggplant and some rice: it's an impressive combination and everything is done in less than half an hour.

Tofu with Black Vinegar

Serves 2


450 g tofu
2 tbsp black vinegar
1 tbsp soy sauce or tamari


1. Cut the tofu into slabs. Heat a generous amount of oil in a frying pan over medium heat. Fry tofu for a few minutes on one side, until deep golden brown, then turn and brown the other side. Drain on paper towels.

2. Mix together soy sauce and vinegar. Lay the pieces of tofu on a plate and drizzle sauce over them. Eat with your favourite Chinese vegetable side, or just with rice.

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