{"id":6432,"date":"2024-08-09T14:01:48","date_gmt":"2024-08-09T14:01:48","guid":{"rendered":"https:\/\/www.very-v.eu\/2024\/08\/09\/stick-fritti-di-tofu-marinato-al-sesamo-con-salsa-agrodolce-di-susine-rosse-fresche\/"},"modified":"2024-08-09T14:14:29","modified_gmt":"2024-08-09T14:14:29","slug":"fried-tofu-sticks-marinated-with-sesame-with-a-sweet-and-sour-sauce-of-fresh-red-plums","status":"publish","type":"post","link":"https:\/\/www.very-v.eu\/en\/2024\/08\/09\/fried-tofu-sticks-marinated-with-sesame-with-a-sweet-and-sour-sauce-of-fresh-red-plums\/","title":{"rendered":"Fried tofu sticks marinated with sesame with a sweet and sour sauce of fresh red plums"},"content":{"rendered":"
Difficulty<\/h6><\/div>
<\/div>
\n

Intermediate<\/p>\n<\/div><\/div><\/div>

Preparation time<\/h6><\/div>
<\/div>
\n

90 minutes + 12 h rest<\/p>\n<\/div><\/div><\/div>

Portions<\/h6><\/div>
<\/div>
\n

2<\/p>\n<\/div><\/div><\/div>

<\/div><\/div>

INGREDIENTS<\/b><\/h4><\/div>
  • <\/i><\/span>
    \n

    Tofu: 375 g<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Lemon: 1<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Extra-virgin olive oil: two generous drizzles<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Sea salt: 2 level Teaspoons<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Black pepper: 2 generous sprinkling<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Garlic powder: 1 Teaspoon<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Dried parsley: 3 Tablespoons<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Rice breadcrumbs: 50 g<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Rice flour: 50 g + 50 g<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Sesame seeds: 3 Tablespoons<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Water: 90 g<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Sunflower oil: 250 g<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Fresh red plums (I used Metis plums): 2<\/p>\n<\/div><\/li><\/ul>

    DIRECTIONS<\/b><\/h4>\n
      \n
    1. Cut the tofu into equal strips.<\/li>\n
    2. Place in a container in whiche you can prepare the marinade.<\/li>\n
    3. Squeeze the juice of a lemon and add it to the container together with the oil, pepper, half dose of the salt, garlic powder and 2 tablespoon of dried parsley. Use a fork to turn the tofu in the marinade, making sure each side is moistened.<\/li>\n
    4. Place in the refrigerator overnight.<\/li>\n
    5. After allowing to rest overnight, use the tofu marinade to prepare the sweet and sour sauce.<\/li>\n
    6. Wash and cut the red plums into small pieces. <\/li>\n
    7. Place the pieces of plum into a saucepan together with the tofu marinade. <\/li>\n
    8. Cook over medium-low heat for 20 minutes, until the plums are soft and the marinade has almost completely evaporated.<\/li>\n
    9. Place the plums and juice into a blender and blend to obtain a thick cream. It doesn’t need to be perfectly smooth. Set aside.<\/li>\n
    10. Now, prepare the batter by combining the water and half the dose of the flour in a deep dish. Mix well until there are no lumps.<\/li>\n
    11. In another dish, mix the rice breadcrumbs, the remaining flour, dried parsley, salt, pepper and sesame seeds together.<\/li>\n
    12. Heat the sunflower oil to 180 degrees in a saucepan.<\/li>\n
    13. Dip the tofu strips in the batter and then, turn them over in the breading.<\/li>\n
    14. Fry the strips in boiling oil and then place on a plate with paper towels to absorb the grease. <\/li>\n
    15. Serve the tofu sticks while still hot accompanied by the dipping sauce.<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":6406,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[93],"tags":[],"class_list":["post-6432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/www.very-v.eu\/wp-content\/uploads\/2024\/08\/PHOTO-2024-08-02-15-17-22-2.jpg","_links":{"self":[{"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/posts\/6432","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/comments?post=6432"}],"version-history":[{"count":2,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/posts\/6432\/revisions"}],"predecessor-version":[{"id":6434,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/posts\/6432\/revisions\/6434"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/media\/6406"}],"wp:attachment":[{"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/media?parent=6432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/categories?post=6432"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/tags?post=6432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}