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Bay Leaves were fashioned into laurel crowns to be worn by Emperors and Heroes in ancient Rome as a sign of great honour.
More Facts
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Raw mangoes can be preserved for a couple of days if stored immersed in water. Change the water everyday and the mangoes will not soften.
More Kitchen Tips
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| Crisp Tofu With Ginger Dipping Sauce |
Added: 29th Aug, 2006 | Viewed 512 times |  |  |
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| This can be a nice little starter for an asian-inspired main course. Baking the tofu instead of deep-frying makes this dish healthier and less greasy. The tofu also stays crispier instead of going soggy. |
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| Ingredients |
| For The Tofu |
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600g firm tofu, cut into medium sized squares
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1 tbsp toasted sesame seeds
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1/2 tsp sesame oil
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1/4 tsp salt | | For The Dipping Sauce |
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5 tsp fresh ginger, peeled and coarsely chopped
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5 tsp light soy sauce
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1 1/2 tsp honey
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1 tsp sesame oil
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1 tsp rice vinegar
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1/4 cup tahini |
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| To Prepare The Tofu | | Preheat oven to 200oC. Put tofu in a bowl. Add sesame oil, sesame seeds and salt. Toss to combine well. Arrange tofu in a single layer on a baking tray lined with baking paper. Bake for about 10 minutes till golden, flip over and bake for another 6-8 minutes. Cool completely. |
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| To Prepare The Ginger Dipping Sauce | | Combine all ingredients of the sauce in a food processor and process until combined. Add some cold water if a thinner consistency is desired. |
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