Saturday, April 12, 2014

327/984 - Fried bean curd with spicy ginger sauce

While I realise that anything fried tastes great, it's the sauce on this dish that takes it to a whole new level.

Every time I fry ginger I find myself wondering why I do not do it more often. The combination of ginger, chilli and garlic in the pan is simply one of my favourite cooking smells...and tastes! With the addition of spring onions, soy and black rice vinegar (I didn't have red) this dish was the most popular tofu I have ever served up. 

With this, the marinated fish and Trev's wonderful smoky roast we were definitely spoilt for choice last night. Oh yes and there were some vegetables on the table too...

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