Friday, June 19, 2009
AhEeeOooo Killer Tofu
So, I've no pictures of my own to share, the one above is courtesy of epicurious dot com (one of my favorite sites ever). But I made this last night. Well, a version of it. And let me tell you, this was surprisingly phenomenal.
The tofu is made very simply.
Drain one package of firm tofu. I pressed it with paper towels before slicing.
Then slice the long way into 8 pieces.
Let rest on and covered by a paper towel for about 10 minutes.
Spread both sides of each slice with about 1/4 to 1/2 cup total of whole grain dijion mustard. (I did not use nearly so much as is shown in the picture) Let rest for a while - as you prepare the other parts of the meal.
To actually cook the tofu, I used a sauce pan I had just finished making crispy shallots for this recipe (sans bacon drippings). Bring the burner to medium heat and let the pan heat a bit. Then lay the slices in the pan in a single layer, cover. Cook like this for about 2 minutes per side, so the tofu browns a bit and is heated through.
Enjoy!! I know I did. Seriously. I could not get over how good tofu quasi-marinated in mustard and seared tasted. This will definitely have to be worked into the regular rotation. Possibly with some mustard-roasted potatoes I saw over at my fav food blog (but have yet to make).
Since I obviously followed a different recipe for the greens but still wanted the sweet potatoes - I basically replaced shallots (since they were in the greens) with the onion, halved the amount of onion, ginger and lime juice. The sweet potatoes caramelized a bit on the outside.
All the flavors from the two? three? dishes still blended so well. A little brown rice on the side topped with a few shallots, some gastrique and a splash of soy sauce rounded out our plates.
Can you tell I'm loving my farm share? Can you tell I'm excited for Whip It Up?? Remember this?