Peking style fried tofu with Moscato Grappa

13 March 2018

400 g tofu
4 tbsp fl our
2 eggs
oil for frying
1 tsp chopped chives
1 tsp ground fresh ginger
4 tbsp Grappa di Moscato Alexander
1 tbsp sesame oil
pinch of salt
soy sauce to taste


Cut the tofu into 1.5 cm thick slices, coat with flour, then with the beaten eggs, and fry in hot oil until all sides are golden. Add the chopped chives, ground ginger, grappa, sesame oil and salt. Pierce the tofu with a fork and cook until all liquid has evaporated. Serve hot, with soy sauce.


From the book “Spirit of Life” by Sandro Bottega & Peter Dowling