Jenny Dorsey uses barley flour in this “tofu,” which is simple to make and crispy and delicious when flash-fried in a pan and topped with her homemade chili oil. It makes a super tasty lunch or dinner — and omit the fish sauce and it’s great vegan/plant based option. GET THE RECIPE â–şâ–ş
For more of Jenny’s cooking, follow her on Instagram at @chefjennydorsey
PREP TIME: 12 hours
COOK TIME: 25 minutes
SERVES: 2
INGREDIENTS
Barley “tofu”
3/4 cup (100 grams) barley flour
1 3/4 cups (375 grams). water
1 teaspoon kosher salt
Neutral oil, for frying
Chili oil
8 dried red chili peppers
1 tablespoon whole red Sichuan peppercorns
2 teaspoons whole white peppercorns
1 2-inch knob of ginger, peeled and minced
3 stalks scallion, stemmed and minced
5 cloves garlic, peeled and minced
1 cup neutral oil
Kosher salt, to taste
White sugar, to taste
White vinegar, to taste
And hear Jenny and others cook through their favorite recipes on Food52’s podcast, Play Me a Recipe:
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they’re passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.