Fried Tofu with Asparagus Kimchi
Main Dishes • Vietnamese
Description
There are three main elements in this dish. The tofu, coated in starch and deep-fried until a thin, crispy shell forms around each piece. The asparagus, served raw. And the star of this edible installation—a highly inventive sauce, which includes, among other things, kimchi sauce (available in tubes at Korean grocery stores), Japanese rice wine mirin, Mitsukan rice vinegar, lime, peanut butter, and crushed ice. If you have all the necessary bottles on hand, the sauce comes together in an instant: just press the button on the blender and mix it all up. After that, it’s a matter of seconds: the icy sauce with textured peanut crumbs is spread on the plate, crispy asparagus spears are placed on top like fresh oysters, and hot tofu is added straight from the skillet. Finally, garnish with basil and serve immediately. Do not delay under any circumstances: the contrast between the icy freshness of the sauce and the hot tofu lasts on the plate for no more than a minute, but that is where the delight for the taste buds lies. The recipe comes from a talented chef known for such seemingly simple yet sophisticated appetizers.
Ingredients
- Asparagus 10 oz
- Tofu 10 oz
- Starch film 0 oz
- Mild Chili Spice 0 oz
- Bulgogi Sauce 10 oz
- Champagne Vinegar 5 fl oz
- Sugar 0 oz
- Peanut Butter 5 oz
- Lime Juice 0 fl oz
- Garlic 0 oz
- Ginger 0 oz
- Soy Sauce 0 fl oz
- Mirin 0 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Ice 5 oz
- Vegetable Oil 5 fl oz
- Orange zest 0 oz
- Fresh basil leaves to taste
Step-by-Step Guide
Step 1
Marinate the asparagus. For the marinade, mix 100 ml of water with white wine vinegar, sugar, and kimchi sauce. Place the asparagus in the marinade and let it marinate in the refrigerator for 3–4 hours.
Step 2
Prepare the sauce. Combine peanut butter, lime juice, garlic, ginger root, soy sauce, mirin, mitsukan, ice, vegetable oil, and chili pepper in a blender and blend until smooth. Add finely grated lime zest and mix well. You will need 100 grams of the prepared sauce for the recipe.
Step 3
Pat the tofu dry with a paper towel, coat it in cornstarch, and deep-fry it in vegetable oil.
Step 4
Place the sauce on a plate, then add the marinated asparagus on top, followed by the tofu. Sprinkle with finely chopped chili pepper and garnish with basil leaves.
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