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Sweet Chili Lime Tofu

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					Sweet Chili Lime Tofu
Source:
http://veganyumyum.com/2008/06/sweet-chili-lime-tofu-with-wok-steamed-collards-and-quinoa/

Serves: 2-3

Ingredients
1 Block Tofu, extra firm, 14 oz

Sweet Chili Lime Sauce
3 Tbs Sugar
3 Tbs Reduced Sodium Tamari (or soy sauce)
1 3/4 Tbs Fresh Lime Juice
1/2 Zest of the Lime
1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)
1 Clove Garlic, pressed, optional
1/4 tsp Salt
4 Mint Leaves, chiffonaded

Directions
    1. Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is
       dissolved.

    2. Drain tofu and cut it into small triangles or any shape you like. I slice the block into 8 rectangles, then
       each rectangle in half to make two squares per rectangle. I cut each square diagonally to make four
       triangles per square. You can cut the tofu however you please, but a thinner, smaller shape will work
       best for this method.

    3. Heat a well-seasoned cast iron or non-stick skillet over medium heat. A 10″ skillet will fit all the tofu, so
       if you’re using a smaller skillet, you’ll need to do this in batches. In order to properly “dry fry” the tofu,
       you’ll need a pan the tofu won’t stick to even without any oil.

    4. Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out
       and boil away, and the tofu will begin to turn golden. The more water that evaporates, the sturdier the
       tofu will be, so be gentle at first to prevent the tofu from breaking up. After several minutes, flip the
       tofu over and press the other side. After about 10 minutes of dry frying, you can turn off the heat and
       set the tofu aside for finishing later, or proceed to adding the sauce.

    5. To finish the tofu, bring the pan back up to temperature if it’s not already very hot. You want to heat
       the pan and the tofu over high heat, making sure the tofu is hot all the way through. Add the sauce and
       stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze. If it isn’t
       bubbling up and forming a glaze, turn the heat back on high and cook until the glaze is…well…glaze-y.




                                                                                      www.vegancookingwithlove.com
Try serving this…
On a bed of rice and greens or in a stir fry with rice and broccoli.




Tip of Love: Tofu is high in protein and calcium and well known for its ability to absorb new flavors
through spices and marinades. When shopping for it, look in the refrigerated produce section, possibly
near the bagged spinach and lettuce.




                                                                                  www.vegancookingwithlove.com

				
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posted:9/26/2011
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Description: Tofu is a recognized nutritional food. Tofu cooking, not only the natural health and taste can be light can be concentrated. And tofu, "both food and medicine", with Qi, tonic, and many other functions, eat tofu can protect the liver, increase immunity, and there are detoxification, especially for spring health principles.