Artists' Cookbook, curated by Rudy Kanhye, launched at
CCA, Glasgow, 11 August 2017.
On Saturday 21 February, I practiced the chilli-fried tofu with egg-fried rice. I began the dish at 5.40pm and it was on the table at 6.30pm.
I worked without breaks and did three different bits of the recipe, but not the mint sauce.
Planning and safety: I planned my dish well but during it, I realised I was missing a few ingredients. This made me make some changes, which was good.
But I used what I had learned about the tofu and spicing. I made sure I washed my hands first and that my kitchen environment was clean and tidy. I was using hot oils which was dangerous but I was careful and made sure there was ventilation and damp tea towels around.
Ingredients
For the tofu
For the chilli sauce
For the egg-fried rice
For the wholemeal chapati
My son Zak is doing his GCSE Food Tech at home, in the kitchen of our Hockney Bigger Splash bungalow. It's chilli-fried tofu just with chilli
sauce and then chilli-fried tofu with egg-fried rice. And then chilli-fried tofu with chilli sauce and then chilli-fried tofu with egg-fried rice.
Occasionally our dog Lulu runs off with an ingredient or two. Here are my son's notes:
Equipment: Non-stick frying pans, pots, sharp knife for tofu and chillis, different chopping boards, big spoon for lowering tofu in oil, kitchen towel,
extractor fan.
2 tbsp vegetable oil, plus extra for shallow frying
500g/1lb 2oz firm tofu, drained, patted dry with kitchen paper, cut into
1.5cm/_in cubes
4 tbsp rice flour
2 tbsp Sichuan peppercorns, crushed
75g/3oz cashew nuts
150ml/5fl oz rice wine vinegar
150g/5oz caster sugar
4 tbsp soy sauce
2 red chillies, finely diced
2 tsp dried chilli flakes
10cm/4in piece fresh root ginger, peeled, finely grated
2 carrots, peeled, julienned
2 tbsp groundnut oil
200g/7oz basmati rice, cooked according to packet instructions, drained
2 large free-range eggs, lightly beaten
2 tsp sesame oil
salt and freshly ground black pepper
4 spring onions, finely sliced
3 tbsp chopped fresh coriander leaves
125g wholemeal flour
1 pinch salt
1 tablespoon olive oil
60ml water