“This is just a fun thought we had,” says Whiteman. “Tofu is always seen as the only option for vegetarians and vegans, and kind of gets a bum wrap, so we figured we would put it with the most carnivorous thing ever – bacon.”
Ingredients
Bacon sauce
Pickled cucumber
Method
Main
1.For bacon sauce, heat oil in a deep frying pan over medium-high heat, add bacon, onion and garlic, and fry until onion is translucent and the bacon begins to caramelise (7-10 minutes). Add tomatoes and stock, and simmer until bacon is very tender and liquid is reduced to a thick sauce (20-25 minutes). Add gochujang, stir to combine and season to taste. Blend sauce, while still warm, in a food processor or blender until smooth. Keep warm.
2.For pickled cucumber, peel cucumbers and halve lengthways, then scrape out seeds with a teaspoon. Cut into triangular pieces, transfer to a bowl, sprinkle with sugar and ¼ tsp fine sea salt, toss to coat, then cover and refrigerate until for 30 minutes to lightly pickle. Five minutes before serving, add vinegar, toss to combine, then drain.
3.Dry-roast caraway seeds with 1 tsp sea salt flakes in a frying pan over low heat until fragrant (2-4 minutes), then finely grind with a mortar and pestle.
4.Heat oil in a saucepan to 180C. Place cornflour in a large bowl. Cut tofu into 8 pieces, then carefully dust in flour to coat, ensuring there are no areas uncovered or it will fry out in the oil, leaving you with an empty shell. Deep-fry tofu, turning occasionally (be careful, hot oil will spit), until crisp (3-5 minutes). Drain on paper towels and sprinkle with caraway salt to taste.
5.To serve, spread bacon sauce in the base of a serving bowl, and top with tofu and pickled cucumber.
Drink Suggestion: Mioya Shuz “Yuho 55” sake from Black Market Sake, for its delicate acid and sweet honeydew notes. Drink suggestion by Berri Eggert
Notes
