Instant Vegetable Pickle, Deep Fried Stinky Tofu, and Golden Tofu, Part 2 of 2

“This is like a semi-soft tofu. I’m going to cube it like this. Cube it into small cubes, square. You put one of the tofu in the mixture of tapioca powder and water, and then cover with breadcrumbs and put it in there. The tapioca powder and water will not be that thick like your pancake batter, so don’t worry. And constantly stir it as well because the tapioca powder tends to sink to the bottom. This is kind of a very delicate snack, very, very nice with sauce. The mixture of tapioca powder and water is to get the breadcrumbs to stick to your tofu. That’s the trick. If you just put the tofu directly on the breadcrumbs, it won’t stick that much; it won’t cover that well. It might cover, but then it will run away. And the oil must be heated enough, but not too hot, like, medium heat or a little bit over medium. It depends on your cooker as well. Watch it, and if it’s not right, you turn it up or you turn it down. After a while, you’ll know. It just boils like that and it’s good. If it’s overheated, then it’s no good either.”

“So, this is your snack. See all that. And even a fresh coconut. This kind of coconut is very special; it’s so fragrant and delicious. You have to try it; from Asia. And you have non-alcoholic beer if you want to, you have hot sauce and soy sauce or Maggi there if you need to add extra. Of course, you have candles – always – fruit, and glasses for water. You can also have non-alcoholic wine, Heavenly Wine there that our company produces. It looks good now. And then we have noodles. This noodle is very easy to eat. All you do is just put the chili sauce and Maggi, mix it, and eat it, or eat it like that together with a little Maggi.

And we put it here and this is a combination that we are going to enjoy: stinky tofu, sweet Golden Tofu, and pickles, sweet chili sauce. I invite you today.”