Tofu Pastries

Ingredients:

150 g firm tofu
2 spring onions, chopped
3 teaspoons chopped coriander leaves
1/2 teaspoon grated orange zest
2 teaspoons soy sauce
1 tablespoon sweet chilli sauce
2 teaspoons grated fresh ginger
2 teaspoon cornflour
2 sheets ready-rolled puff pastry
1 egg, lightly beaten

Method
1. Drain the tofu, then pat dry and cut into small cubes. Put the spring onion, coriander, zest, soy and sweet chilli sauces, ginger, corn flour and tofu in a bowl and mix. Cover and refrigerate for an hour

2. Preheat the oven to 220 C. Cut each pastry sheet into 4 squares. Drain the filling and divide into eight. Place one portion in the centre of each square and brush the edges with egg. Fold into a triangle and seal the edge with a fork.

3. Put the triangles on two lined baking trays, brush with beaten egg and bake for 15 minutes.

Crisp tofu cooked in tomato-pepper sauce (dau hu sot ca)

A simply delicious dish that is so easy to make. Thanks to Luke Nguyen for the recipe

Ingredients
200ml (7 fl oz) vegetable oil
500g (1 lb 2 oz) silken tofu, drained and cut into 3cm
(11/4 inch) cubes1 tbsp minced garlic
1 tbsp minced red Asian shallots
1 birdseye chilli, finely sliced
4 ripe tomatoes, roughly chopped
1/2 tsp sea salt
2 tsp sugar
2 tbsp fish sauce
3 spring onions (scallions), cut into 5cm (2 inch) lengths
1 tsp freshly ground black pepper2 coriander (cilantro) sprigs, to garnish

Preparation
Pour the oil into a wok and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.
Add the tofu, cooking it in two batches to ensure the oil stays hot, and deep-fry until crisp.
Remove the tofu with a slotted spoon and transfer to kitchen paper to drain.
Transfer the deep-frying oil into a deep bowl, leaving about 1 tablespoon of oil in the wok.
Add the garlic, Asian shallots and chilli to the wok, and stir-fry for 1 minute or until fragrant.
Add the tomatoes, salt, sugar and fish sauce.
Stir and allow the tomatoes to break down.
Add 100ml (31/2 fl oz) water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes.
Add the crisp tofu, spring onions and black pepper, folding it all together, and simmer for no longer than 1 minute as you want to keep the crisp texture of the tofu. Garnish with coriander.

http://www.sbs.com.au/shows/lukenguyen/recipes/detail/recipe/11052