Spicy Honey Sesame Tofu by Chef Arty Lakhani, H&S Chef Of The Month
H&S Chef Of The Month
Chef Arty Lakhani
Nationality: Kenyan
Interview With H&S Magazine
Who Is Arty Lakhani?
I have been in the catering Industry for the last 30 years.
In my career, I have come across a lot of challenges that has made me who I am today. Throughout my career I have taken on numerous roles which include, being a Sous Chef, Head Chef, Training and Development Manager and now the Executive Chef of Taste of China.
Type Of Cuisine?
Chinese Cuisine, “The Challenge”.
What Inspired You To Become A Chef?
From a very young age, I followed my mum around the kitchen, getting under her feet, asking lots of questions and wanting to know all about the way she cooked.
Then I started experimenting with different ingredients and techniques.
Loved watching my family enjoy meals that I would make. Seeing their satisfaction was priceless. Since then, I knew I wanted to be “a chef”.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
Finding an alternative packaging solution for our takeaways and deliveries.
What’s Your Biggest Achievement In The Culinary Industry?
Working hard towards achieving a goal of satisfying our customers and being rewarded as one of the best Indo-Chinese restaurants.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
The Ingredients is the key to any successful creation.
Recipe Of The Week: Spicy Honey Sesame Tofu
Spicy Honey Sesame Sauce
Ingredients:
• 2½ Tbsp soy sauce
• 2½ Tbsp Honey
• 1 Tbsp water
• 1 tsp chilli paste
• 2 garlic cloves, minced
• 1 Tbsp sesame oil
• ½ Tbsp sesame seeds
Preparation:
In a bowl, whisk all the ingredients for the spicy honey sesame sauce and set aside.
Tofu
Ingredients:
• 4 Tbsp vegetable oil
• 3 Tbsp cornstarch
• 1 16oz block medium firm or firm tofu
• 2 tablespoons spring onions, finely chopped
• Salt & pepper to taste
Preparation
Drain the tofu from the package and place on a plate. Let sit for 15-20 min to remove excess water. Alternatively, wrap the tofu in paper towel or a tea towel to remove excess water. Repeat 3 to 4 times until the tofu is dry. Dust the tofu cubes on all sides with cornstarch and set aside. In a large pan over high heat, add 3 tablespoon vegetable oil. When the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown. Transfer the tofu cubes to a plate covered with paper towel. Using the same pan, lower the heat to medium and add the remaining 1 tablespoon of vegetable oil. Add the onions and sauté for 1 minute, or until onions are translucent and tender. Return the tofu cubes to the pan and pour the sauce over. Toss to cover the tofu cubes evenly and cook for 2 minutes. Turn the heat off, transfer to a shallow bowl, and season with salt and pepper if needed.
Plating
Serve with vegetables and rice.
