Sunday, January 23, 2011

The Case of Pan-fried Tofu

This time I used red cabbage in my Crunchy Coleslaw recipe. And pumpkin seeds instead of sunflower seeds – but it's just because Karl brought home a package of seeds without reading the label first. Which proves the value of happy accidents in the kitchen. I prefer red cabbage and pumpkin seeds. The salad is just as crunchy, and even more colourful.

The main recipe in this post, written on a cold January day, during which I admit I daydreamed about an up-coming trip to the Dominican Republic, is for crisp Pan-fried Tofu. Just saying...this Pan-fried Tofu gives fried anything else (like fish) a run for it's mommy.   

Pan-fried Tofu

1 egg
2 cups seasoned breadcrumbs
1/4 cup Parmesan, grated
1-1/2 lbs firm tofu (slice horizontally through the thickness of the tofu)
2 tbsps olive oil
salt

Beat the egg in a shallow bowl. Mix together the breadcrumbs and Parmesan in another shallow bowl. Dip the tofu in the beaten egg to coat, then in the breadcrumb mixture. Pat on more breading as needed. Fry in the olive oil in a non-stick pan until golden brown on both sides. Plate, then sprinkle with salt to taste. Serves 4.

Monday, January 10, 2011

The Case of Tofu for Two

If someone said, "Hey, come for supper Friday night! We're having tofu." would you go?

Tofu for Two

3 tbsps hoisin sauce
1/2 cup red wine
1 tbsp ginger root, minced
1/8 tsp chilli pepper flakes
1/2 cup water
1/2 rounded tsp (for 1/2 cup) vegetable bouillon powder
3/4 lb firm tofu (slice horizontally through the thickness of the tofu, then cut in triangles)
sesame seeds

Simmer together the hoisin sauce to vegetable bouillon powder in a non-stick frying pan for 4 min. Add the tofu, turning to coat, and simmer for 3 min. Plate, and sprinkle with sesame seeds. Serves 2.

Thursday, January 6, 2011

The Case of Tomato Soup

Food makes you FEEL. Depending on the situation, it represents nurture, passion... I certainly don't have to ask if I eat emotionally. I know I do. And I don't know a single person who doesn't, on some level. Perhaps it's a favourite dish Mom prepared, and now she's gone, and the memory of her specialty tugs heartstrings. If my own mom wasn't already a frequently appearing (very friendly) spirit, I'd summon her with Tomato Soup.

Tomato Soup

3 cloves garlic, minced
1 onion, chopped
2 28-oz-cans diced tomatoes
1 tsp curry powder
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp chilli powder
1/2 tsp sugar
6 cups water
6 rounded tsps (for 6 cups) vegetable bouillon powder
salt
1/3 cup chopped fresh cilantro or parsley

Simmer together the first 10 ingredients (garlic to vegetable bouillon powder), uncovered, for 30 min. Purée. Here I must add the same caution I stated in my Carrot Ginger Soup recipe. Wear an oven mitt and press down firmly on the blender lid, because hot liquids expand with surprising force. Salt to taste, and serve garnished with the fresh cilantro or parsley. Serves 8.