Wednesday, 7 March 2012

Huli Huli Tofu & Coconut Lime Rice

Currently I'm working on a menu for a Tiki- Tacular a Hawaiian night that  Sprout & Bean is doing in a couple of weeks. I decided to play around with the huli huli chicken recipe that is apparently quite popular at a luau and use tofu instead. I'm pretty happy with it, and the coconut lime rice is a perfect accompaniment.

Coconut Lime Rice
2 cups jasmine rice
1/2 can coconut milk
1 1/2 cups water
zest of a lime and juice
1 tablespoon Thai seasoning paste
coriander to garnish
vegetable oil

I cheated and used the rice cooker, putting all the ingredients in and letting it cook away while I did the tofu. Rice cookers use the absorption method of cooking rice, so if you do this on the stove top keep a close eye on it so it doesn't dry out and catch.
Once the rice was cooked I stirred through a little oil and separated the grains with a fork, and adjusted the seasoning, adding a little bit more paste. I then squeezed a little more lime juice over the top with coriander to garnish. This made about 4 generous servings.

Huli Huli Tofu
1 block of tofu, cut into thick strips or triangles
1/3 cup soy sauce
1/3 cup pineapple juice
piece of ginger crushed
1 garlic clove crushed
a little bit of chilli paste to taste
sesame oil
1 tablespoon brown sugar
vegetable oil for frying

Put all ingredients except tofu into a bowl and make a slurry. Marinate the tofu for a few hours or overnight in the fridge. Fry until sticky and golden on each side, and keep warm in oven, covered until ready to serve. 

I can't account for the authenticity of the huli huli sauce, but it's pretty good!

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