By Everything Wine
March is a bit of an odd month that brings out two types of people: those who want to hold onto those last few winter months and cozy up under a blanket, embracing those early dark evenings, and others who are ready for Spring and already wondering if a cardigan is enough of a jacket to wear outside. (If you live on Vancouver Island, the answer is most likely no!)
Whether you are the bundle-up-at-home type or eagerly waiting for those crisp sunny days, Everything Wine has suggestions for food and wine pairings for any March mood. Here is one of our top March recipes paired perfectly with an Old World European wine. Sit back and let us do the work while you Eat this! Drink that!
Drop by and enjoy a complimentary tasting of this month’s featured wines and speak with one of our many wine specialist about some great pairings for special dishes or events you may have planned this month.
500g/1lb Extra firm tofu chopped into bite-size cubes
7-8 Cloves of garlic (don’t peel the skin)
2 in/5cm Piece of ginger
8-10 Dry red chilies
15ml/1tbsp White sesame seeds
10ml/2tsp Soy sauce
30ml/2tbsp Sesame oil
5ml/1tsp Pepper powder
1 Green onion
Sprinkle Sesame seeds
- Place the chilies, ginger, sesame seeds, salt and garlic (with skin) in a blender and pulse it for 3-4 times. It should not be a smooth paste.
- Heat oil in pan in medium to low heat, add the spice mix and fry for 30 seconds and add then add the soy sauce, pepper powder and tofu cubes.
- Toss well for the spices and soy sauce to coat the tofu well. Fry for 2 minutes or so, till the tofu turns slightly golden and crispy on the outside.
- Garnish with chopped green onions or sesame seeds.