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Not sure how I should name this. It’s a fusion of eastern plus western kind of food. Eastern because tofu is a Asian food and western because cheese is included. Made it as an appetizer and it was surprisingly good. I popped some leftovers in the oven the next day and the texture and taste weren’t compromised at all. And it just occurred to me that a sprinkle of lemon juice over it would have been excellent!


Ingredients :

(A) 2 pcs firm tofu (beancurd), sliced & cut each into 8 equal squares

(B) The Topping :
5 brown button mushrooms, chopped coarsely
5 white button mushrooms, chopped coarsely
1/2 pc red capsicum, chopped coarsely
1/2 pc yellow capsicum, chopped coarsely
some fresh basil leaves, minced
1/2 red onion, chopped
2 cloves garlic, minced
30gm parmesan cheese
30gm red cheddar
salt & pepper to taste

(C) 50gm mozzarella

Directions :

1) Heat 4 tablespoons of cooking oil in a hot pan. Pat dry tofu squares with a paper towel and gently lower into pan. Pan-fry for 2 mins till the bottom is nicely brown, flip it over and pan fry the other side lightly for 30 secs. Remove and drain oil on a paper towel.

2) For the topping :
In a separate pan, heat 2 tablespoon olive oil and sautéed chopped onions & garlic till tender. Add the mushrooms, capsicums & herbs and stir-fry for 2 mins. Season lightly with salt & pepper to taste (as cheese will be added later, you’ve to limit the amount of salt here). Stir well and transfer to a bowl and combine with the parmesan and cheddar cheeses.

3) Line a baking pan with parchment. Arrange tofu squares on the pan with the lightly brown side facing up. Heap a spoonful of the mushroom mixture onto each tofu and sprinkle some mozzarella cheese on top.

4) Grill tofu in a 200°C oven for 6-8mins until cheese melts. Serve warm with a sprinkle of lemon juice over it.