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Friday, February 15, 2013

Crispy Spice-Fried Bean Curd with Salsa Verde


Okay. So this is as delicious as it looks. Whether you are a carnivore or a vegetarian this is really good...and really easy to make, too. I used both these recipes as ingredients for tacos tonight for dinner, but these are so versatile they could be used as of a "center-of-the-plate" type of a vegetarian meal. But the sauce itself is not necessarily segregated to meatless meals; it is delicious paired with poultry and seafood as well. Anyhow, these little nuggets are so good I ate most of them (dipped in the sauce) as I fried them and before I made the tacos.


Crispy Spice-Fried Bean Curd
Makes 2-4 servings

1 (14 ounce) package extra-firm tofu
2 tablespoons whole wheat flour
1 tablespoon chili powder
2 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon kosher salt
canola oil for pan-frying.

Remove the tofu from it's package and drain it. Place the tofu between a few plates (one on the bottom and two or three on top) and allow it to rest for 10-20 minutes; this will press out excess moisture. Drain the tofu again and dice it, then transfer it to a bowl. Mix together the flour, chili powder, paprika, cumin, turmeric, and salt. Then sprinkle the flour-spice mixture over the diced tofu; gently toss it to coat. Transfer the spiced tofu to a plate, discarding any excess spices or flour. Allow the tofu to marinate for about ten minutes. Heat about ¼ inch canola oil in a large heavy skillet over medium-high heat. When the oil is hot carefully add the tofu and cook on all sides for about 5 minutes, or until deep golden and crispy. Using a slotted spoon, carefully remove the tofu to absorbent paper. Allow to cool for a minute or two.
  
Salsa Verde (Cruda)
Makes about 1½ cups

1 medium green pepper, diced
2 jalapeƱos, seeded and diced
2 cloves garlic
½ small onion, diced
1 bunch cilantro, thoroughly washed, stems removed
1 teaspoon kosher salt
¼ cup olive oil
¼ cup white wine vinegar

Combine all of the ingredients in a blender and puree until very smooth.


Urban Simplicity.

2 comments:

Unknown said...

Try cornstarch instead of flour. It's more Asian and makes a great crispy coating.

Joe George said...

Unknown...I normally do use cornstarch in recipes such as this but didn't have any in the house and didn't want to go to the store for 2 tablespoons :) I've also been attempting to use mostly whole wheat/grains in most things. The outcome was just as crispy and gave an interesting texture. Thanks for visiting.