"Cooking is like love; it should be entered into with abandon or not at all." - Harriet Van Horne
I borrowed & adapted this one from Veganomicon - one of my favorites:) CareBear's veggie friends were right - this is a great cookbook. One of the authors has a blog that looks pretty rad: http://www.theppk.com/blog/......speaking of which there is a recipe on here I saw for Rad Whip -Vegan of course - that I have to try out soon:) - check it out!
And if you have a craving for some delicious crispy spicy cornmeal tofu, you have got to try this!! Even if you don't particularly like tofu, I think that you will really enjoy it. Try it out as part of your dinner, or as a great appetizer or snack - yum:)
Corn Crusted Tofu w Chile
1. Drain and press a package of firm tofu. Cut it up into long thin strips, and then cut these strips diagonally so that you have a bunch of tofu triangles.
2. In a small bowl, combine 1 cup of almond/soy/etc. milk and 2 Tbsp. of corntarch. Mix it up well until it's all dissolved.
3. In another bowl, combine 1 cup of corn flour or corn meal, 2 Tbsp. of chile powder, 1 tsp. cumin, 1/2 tsp. cayenne pepper, 1 tbsp. grated lime zest and 1 and 1/2 tsp. of salt. Mix it up. (You can also eliminate the chile powder and the pepper if you want it less hot:).
4. Get everything together:
Now heat up a Tbsp. or two of vegetable oil in a large skillet to fry the tofu. First dip it in the wet mix, then in the cornmeal mix, & into the skillet:
..........it's a little blurry, but you get the idea:)
5. Fry 'em up evenly on both sides, & then drain on a paper towel to get rid of the excess oil.
ENjoy!
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