thank you i did make a similar salt and pepper tofuhttps://www.madewithlau.com/recipes/salt-pepper-tofu
adjust seasoning to taste--i pan fry rather than deep fry, but deep frying would be crispier
that dish comes close to the ideal 'likeable food' salt, sugar, fat, protein, just starch missing but I've seen folks generously flour the Tempeh before frying...I was never a fan of Indonesian food but I have to say the fried tempeh drowned in ketjap manis was actually quite decent. I suppose anything is when you douse it in enough umami and sugar.![]()
Now you have me wondering... did anyone ever deep-fry breaded bacon and douse that in ketjap manis?that dish comes close to the ideal 'likeable food' salt, sugar, fat, protein, just starch missing but I've seen folks generously flour the Tempeh before frying...
I did...at least something very similar (marinated pork belly)Now you have me wondering... did anyone ever deep-fry breaded bacon and douse that in ketjap manis?![]()
We need a new sub-forum: "Food Crimes".That was when I had yet to discover proper heat and meat....and there was no other way to get the pork belly to properly become crispy (not proud of it, but you have to admit it was creative)
Great suggestion. I like to replace the pork with shitakes and crimins.Mapo tofu (original contains tofu and meat though but can easily be veganised)
Good also to add wood ear mushrooms to this dish.Great suggestion. I like to replace the pork with shitakes and crimins.
Great suggestion!I also like to freeze firm tofu, thaw and squeeze the water out. It is then a sponge for whatever stew-like sauce you want to cook it with and has an interesting texture.
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