Saturday, July 18, 2009
Vegan Ginger Lemon Crusted Tofu with Forbidden Rice & Veggies
This was dinner tonight. It wasn't as hard to make as you'd think, and while I'd love to provide more accurate details, I played it by ear.
For the batter:
Organic corn meal (fine grain)
1 Organic Lemon
3 Cloves of Organic Garlic
Organic Agave Syrup
Organic Extra Virgin Olive Oil
Habanero based hot sauce (to taste)
Red Pepper flakes
3 cups organic rice
1.5 tbsps vegetable soup mix
Few Cloves of Organic Garlic
1 Organic Green Bell Pepper
1 Organic Purple Onion
A pinch of sea salt
Soy Sauce to taste
Drain the tofu and slice into 6 equal pieces. Lay them carefully in a towel & wrap a couple times to absorb the water.
Put the vegetable soup mix in with the rice before cooking. Depending upon the soup mix, it may clump, so whisk together with an egg beater. Start the rice in a cooker.
Juice the lemon into a mason jar using a tea strainer to catch the pulp & the seeds. Throw out the seeds, and add the juice & pulp to a bowl. Grate a fair amount of ginger root into the bowl. Add the corn meal (I used about 3 tbsps) and oil. Mix in a few drops of really good hot sauce & a pinch of red pepper flakes. Dice the garlic and add in along with the agave syrup. Use the syrup sparingly. You want the batter slightly sweet - not cloyingly so. The same could (and should) be said about the hot sauce. You want a little heat - not hellfire.
While the tofu is drying out, dice a few small cloves of garlic & set aside in a small bowl. Dice the green bell pepper & the onion. Fry up the diced garlic in a flat pan along with some olive oil. Toss in the diced bell pepper & onion. Fry the veggies lightly & add in a wee bit of salt and soy sauce. Transfer the veggies to a bowl, and add more oil to the pan for the tofu.
Unwrap the tofu. Dip each piece in the batter and fry until both sides are nicely browned. You may have to add more batter to the tofu as it will not stick like conventional egg-based batter.
Serve with the veggies over rice.