| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg4, Vegetarian |
2 |
servings |
INGREDIENTS
| 1 |
|
285g block firm tofu |
|
|
Little flour; for dusting |
| 1 |
|
Onion; very finely diced |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Marigold bouillon powder or 1 vegetable; crumbled |
|
|
; stock cube |
| 1 |
|
Fresh peach; skinned and halved |
|
|
; or 2 tinned peach |
|
|
; halves |
| 1 |
tb |
Brandy |
| 5 |
|
Floz single cream |
INSTRUCTIONS
1. Wash the tofu in cold water and dry carefully.
2. Slice through horizontally and dust with a little flour.
3. Fry the tofu carefully in the oil until golden, turning once. Remove
from the pan and keep warm in the oven.
4. Add the peach halves to the pan and cook until just browned on the top.
Remove and keep warm.
5. Add the onion and bouillon powder and fry until golden.
6. Return the tofu to the pan, pour over the brandy and flame.
7. Douse the flames with the cream, top with the peach halves and serve at
once.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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