Smoked salmon is one of life’s greatest pleasures. LOL No, really, I love smoked salmon. Give me smoked salmon and I won’t ask for anything else. It was supposed to be a birthday treat from my husband but he couldn’t find a reasonably sized pack that time. Two months later, I was doing my last minute Christmas shopping, and there it was. Large enough to satisfy but not too large for leftovers. Just perfect. We were supposed to have it on Christmas Eve with some white wine. But there was all that ham and the lettuce was fresh and we went for ham sandwiches instead.
So, my smoked salmon sat in the freezer for a couple of days. After all the meat over the holidays, we were all craving for something light yesterday. I was telling my husband that I was thinking of starting a tofu category in my food blog and we started talking about tofu and… well, he seemed pleased about my plan because it means healthier, and less fattening, food in the house.
I can’t classify this dish as Chinese exactly because I used sambal oelek to spice it up. It is still basically a Chinese a stir fry though. Looks gorgeous, doesn’t it? It tastes better than it looks. And cooking this dish is a breeze.
1 large cake of firm tofu
200 g. of smoked salmon
1 onion, thinly sliced
1 tsp. of salted yellow beans (available in cans in supermarkets)
1 tsp. of sambal oelek or 2-3 pcs. siling labuyo
a small bunch of onion leaves, cut into 1″ lengths
1-2 c. of vegetable cooking oil
Cooking procedure :
Cut the tofu into 2 x 2″ cubes.
Heat the cooking oil in a frying pan. When it starts to smoke, add the tofu cubes and fry on all sides until golden. Drain on absorbent paper towels and keep warm.
Slice the smoke salmon thinly if it hasn’t been sliced. As thin as beef slices for cooking sukiyaki.
Pour off the cooking oil from the pan until only about 3 tablespoonfuls remain. Reheat. Saute the sliced onion with the salted yellow beans and the sambal oelek until fragrant. If using siling labuyo, press with a stapula lightly to release the spice. Add the fried tofu cubes and continue cooking over medium heat, stirring frequently, for about 15 seconds. Add the onion leaves and the sliced smoked salmon. Stir lightly so as not to break the salmon. Cook for a few seconds longer then turn off the heat.
The salmon does not really require cooking but stirring it with the vegetables allows the flavors to blend wonderfully. Note that I didn’t use any salt. The yellow beans and the salt from the smoked salmon are enough, believe me.
Serve the smoked salmon and tofu stir fry immendiately, preferably with hot rice.