This Pomodoro is my secret tomato sauce I serve with many dishes. It’s bright, and naturally sweet. Keep some sauce in the freezer to have on hand for a quick meal in a jiffy.
Ingredients
Tofu Drops
400 gm Tofu
3 Tbsp Semolina
3 Tbsp Corn Flour
1/2 tsp Baking Powder
1 tsp Lemon Juice
2-3 pressed Garlic Cloves
1 teaspoon of Salt
1/2 Cup warm Water
Oil for deep frying
Pomodoro Sauce
2 Garlic Cloves, minced
2 Tbsp Onion, diced
2 Tbsp Olive Oil
3 ripe Tomatoes, chopped
1/2 cup Water
1/4 cup Red Wine
3 Tbsp fresh herbs (oregano, basil, parsley), chopped
Salt and pepper, to taste
Pinch Sugar
Method
Tofu Drops
Slice Tofu into about a centimetre thickness slices. You can use drop shape cutters to cut the tofu in shape. If you don’t have cutters, you may cut in any shape with a knife.
Season the Tofu with 1/2 Tsp Salt and leave on the side.
In a bowl, add the Semolina, Corn Flour, Baking Powder, Lemon juice, the rest of the salt, pressed Garlic and Warm water. Mix well to a smooth paste.
Heat Oil for deep Drying.
Take each Tofu and dip it into the flour paste. Then fry for 2-3 minutes, until golden. Remove from Oil and keep on a kitchen towel to drain excess oil.
Pomodoro Sauce
In a saucepan, add the olive oil on high heat.
When hot, add the chopped garlic cloves and saute for 2-3 minutes. Then, add the chopped Onions and saute for 4-5 minutes, make sure it doesn’t gets brown.
Then add chopped tomatoes and fry for 2-3 minutes, continuously stirring with a wooden spoon.
Then add Red Wine and the Water.
Once it starts to boil, reduce the heat and add the Herbs simmer for 15 minutes, until most of the liquid is evaporated. Stir occasionally.
How to Serve
On a plate,pour the sauce. Place Tofu drops over it. Garnish with some Nigella Seeds and Fresh herbs. Serve Hot along with Garlic or Herbed Bread.
Tofu Drops in Pomodoro Sauce
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