I seem to go in "cookbook jags", rereading books that I have in my collection and then kind of cooking my way through them, in my own fashion of course, long after I've acquired them. I can follow instructions, but I would say (outside of testing written recipes) I have only loosely followed instructions for the past couple of years. The recipes in this book perfectly complement my experimental outlook in cooking life, and they end up being pretty healthy as well.
I did have to work carefully with the homemade tofu, it was delicate and would break if I wasn't so careful. But that said, I was surprised at the sturdiness of these after pan frying them. If you were the putzy type, you could probably wrap the whole tofu nugget entirely in a lettuce leaf (endive, butter lettuce?) and secure it with a toothpick - but eating them hot like little lettuce/tofu tacos was pretty unbeatable, and had the bonus of keeping my fingers relatively clean.
(makes 10 good sized pieces, easily scaled up for more)
- 10 oz. fresh tofu (not the silken variety of buying commercial)
- a heaping 1/2 c. dried sourdough breadcrumbs (seasoned with salt, pepper, and paprika to taste)
- 1-2 T. chia seeds
- 1/2 c. pureed broccoli
- 1 egg, beaten
- olive oil for frying
- Volger Sauce and honey for adorning or dipping
- lettuce leaves for wrapping
Cut the tofu gently into 1/2 inch thick slices and cut into large sized cube shapes.
Toss the breadcrumbs and chia seeds together in a medium sized, shallow bowl.
Combine the egg and broccoli puree in a small bowl.
Dip the tofu pieces one at a time in the broccoli puree/egg mixture and turn to coat it completely. With a fork, carefully lift it into the breadcrumb mixture and use a spoon to help coat it completely. Use a fork to carefully transfer it to a plate and repeat with remaining pieces of tofu.
Heat a non-stick skillet over medium heat. When hot enough to sizzle a drop of water, add 1 T. of olive oil and add half (5) of the dredged tofu nuggets. Pan fry 3-4 minutes on the first side, carefully flip and continue frying for about 3 minutes longer. The tofu will be nicely browned and will feel firm.
Serve on lettuce leaves with equal parts Volger Sauce and good honey.
To make it, combine 1/4 c. pomegranate molasses (I use this from POM, which may make it a tad thinner), 1/4 c. soy sauce, tamari or shoyu, 1 tablespoon molasses and 1 teaspoon of toasted sesame oil. Shake it up, store in the fridge, and use it on all kinds of stuff.
Kindly pay his web site a visit too, there is all kinds of greatness going on over there.