Crispy Tofu with Cashews

Crisping tofu is like cooking salmon - you let it cook, untouched for 3-5 minutes, without disturbing it. Disturb it and you crumble it. Once the crispness forms, you can gently spatula it off the surface and flip, and crisp the second side.

The tendency is to stir fry, tossing constantly. Tat's one way to handle tofu, but this dish is distinguished by its crisp tensions.

Toasting the cashews is also a key secret to flavor and texture in this dish. Untoasted cashews will be ok, but not great, as they will be soft and not as fully flavored. They won't amplify the crispy flavorful Tofu. It is 3-5 minutes of your CONSTANT attention, well spent.

1 14-oz block extra firm tofu

garlic powder

1 cup cashews

1 Tbsp soy sauce

1 Tbsp molasses

1 Tbsp sesame oil

1 tsp fish sauce

2 cloves garlic, peeled and minced

1/2-inch fresh ginger, peeled and minced

dash crushed red pepper flakes, to taste

1 15-oz can coconut milk

1 Tbsp fresh mint leaves, finely minced

1 Tbsp chives, minced

Slice the tofu in half horizontally. Wrap in a paper towel and place between 2 cutting boards weighted down with a canned good or two.

Allow tofu to drain out for about 5 minutes. Unwrap tofu and cut into 1-inch pieces.

Season both sides with salt, pepper and garlic powder to taste.

Meanwhile whisk together the soy sauce, molasses, sesame oil and fish sauce in a small bowl. Spread the cashews about a baking sheet and toast in a 350F oven for about 3-5 minutes. Check the cashews often and shake then, flipping a few times.

Heat a tablespoon of canola oil in a skillet until just shimmering. Carefully place tofu slices in pan.

Now walk away from the pan and no one will be hurt. Sear without moving for about 4-5 minutes per side. Moving the tofu before it crisps will end up in sticking and a mess. The tofu should be crisped on two sides and soft in the center. Set tofu aside in a bowl.

Add the garlic, ginger and red pepper flakes to the skillet with a dash more oil if necessary. Cook for 2-3 minutes, stirring continuously. Add the coconut milk and the soy sauce mixture to the skillet and bring to a light boil.

Reduce the liquid by at least a third, until the sauce has thickened and coats the back of a spoon.

Return the tofu to the sauce along with the cashews, mint and half the chives. Stir to coat and heat through.

Serve tofu over rice and garnish with the remaining chives.

Serves 4.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog