Yup, this is another example of my work.
A few times recently, we’ve ended up with more tofu than we could consume in one sitting, so I stuck the leftovers in the freezer. This does interesting things to its texture, making it spongy (in a good way) when thawed. You can squeeze the water left from the ice right out without breaking the tofu. Then you can then cut it into cubes for use in stews or stir fries to soak up other flavours, or crumble it up for a stir fry or casserole. Tofu can be bought in dehydrated form (kouya dofu) to be used in these ways, but it’s fun to do it yourself.
For my little dish here, I began by sauteing sliced red onions with lots of garlic and ginger.
I then added pieces of asparagus.
When it started to turn bright green, I added the aforementioned frozen-then-defrosted tofu, crumbled into a fine texture.
I also dumped in perhaps a teaspoon or two each of sake and rice vinegar.
As the tofu started to warm up, I added sweet soy sauce and sea salt.
Ketjap (or kecap) manis—sweet soy sauce—is something new to us here in Perth. It’s Indonesian in origin, and seems to be quite popular in Asian and general stores alike here. It’s more syrupy than Japanese soy sauce in consistency and is sweetened with palm sugar. Just a drizzle, then, was nice to flavour this dish.