In observance of the Lenten Season, meal plans become more intricate for those who wish to abstain from meat on Fridays.
While pork, beef and chicken are mainly absent from the family menu, one may take this opportune time to prepare wholesome yet hearty meals for their loved ones with healthy options such as fish, eggs, milk, grains, fruits, and vegetables.
Tofu is a popular go-to for those searching for meat substitutes. This versatile ingredient can be used in diverse dishes.
It is rich in nutrients whether in its silken, soft, firm, or extra firm forms. It likewise contains protein, all essential amino acids, and is low in saturated fat and cholesterol.
“Most practice the no-meat tradition to adhere Fridays of Lent,” he started. “I just wish to share an alternative item to those who still want to enjoy a savory recipe,” he added.
With this in mind, Chef Byron Francisco, the President and CEO of Pantree Food Concepts, Inc., shared his guidelines on how to make delightful servings of Spicy Salted Egg Tofu.
The Culinary Arts graduate from the De La Salle-College of Saint Benilde (DLS-CSB), whose specialties range from hot kitchen items to pastries, believes that plant-based still makes for a delicious choice.
Chef Byron trained at the kitchens of leading hospitality brands, to include Discovery Shores Boracay and EDSA Shangri-La Manila.
He is a certified National Technical and Vocational Education and Training (TVET) Trainer and Instructor for Cookery and Baking and Pastry.
Chef Byron likewise served as the program head for Hospitality Management and Program Director for Culinary Arts at Global City Innovative College and culinary instructor at his alma mater under the School of Hotel, Restaurant, and Institution Management (SHRIM).
Spicy Salted Egg Tofu by Chef Byron Francisco
Ingredients
1 pc Tofu, cut into batons
1 pc Egg, beaten
Salt
Black pepper, ground
Paprika
All-purpose flour, for dredging
Camote powder, for final coating
Cooking oil
Sauce and Garnish
2 tbsp cooking oil
1 pc Red onion, minced
1 pc Bird’s eye chili, minced
1 pc Green finger chili, minced
1 tbsp Sugar, white
1 cup Chicken stock
¼ cup Salted egg powder or 2 pcs salted egg yolk
Basil leaves for garnish
Procedure
1. Season tofu batons with salt, pepper, and paprika in a bowl.
2. Dredge in flour, dip in beaten eggs, and roll in camote powder. Repeat this process twice until you achieve thick breading.
3. Fry in oil under medium heat until light brown. Remove from pan.
4. Increase the temperature of the oil to high and re-fry tofu until golden brown. Set aside.
5. For the sauce, sauté onion and chili peppers in oil for 2 minutes. Add sugar and mix until well incorporated.
6. Dissolve salted egg powder in chicken stock and add to the mixture. Reduce until sauce thickens. Set aside.
7. Fry basil leaves in oil until translucent and drain.
8. To assemble, pour spicy salted egg sauce on a plate, then place the fried tofu. Garnish with fried basil.
