Almond-Crusted Tofu

Deep-fried tofu has always been a favorite of mine - that firm, crispy outside protecting the soft, delicate inside. Needless to say it has always been something I choose at Asian restaurants, and something I make at home as a treat for myself.

This time, I decided to make a slightly different variant on my usual fried tofu with a basic starch batter. I've been experimenting with almond meal a lot, and had a little (starch tainted) leftover from an experiment earlier in the day, so I whipped out my tofu and heated some oil!

I really love the way this turned out - it's definitely not your average crispy tofu. The almond meal gives it a crumbly-like texture on the outside, but it doesn't crumble off the tofu like you'd expect. I should've made three packs and kept the rest for leftovers. This is definitely my new fried tofu standby.

Almond-Crusted Tofu

1 pound firm tofu, drained and sliced into long cutlets
1 cup almond meal
1/4 cup tapioca starch
salt to taste
oil for frying (I used sunflower)


In a deep, non-stick pan or pot, heat oil (about an inch deep) on medium-high heat. You want it just hot enough to make the end of a chopstick bubble if you dip it in.

While the oil is heating, mix dry ingredients together in a large bowl. Next, you can either dump the tofu in and toss to coat (like I did) or you can bread them individually. I found that the mix made just enough to coat a pound of tofu, but if you need a bit more, you can add a couple more tablespoons of meal and a couple teaspoons of starch.

When the oil is hot, gently lay the breaded cutlets into the pan. Check for browning after about 3 minutes - you want a light golden color on the outside. I prefer to flip the cutlets with chopsticks, as it minimizes splatters.

When the cutlets are browned on both sides, drain on a dish towel. (Or paper towel, but dish towels are washable) Plate and serve with sweet pepper sauce* for dipping.


*I couldn't find the brand that I use online, but it's your basic sweet pepper sauce from the Asian market. It's a tall red-labeled bottle that says "Sweet Pepper Sauce for Chicken"


Enjoy!

Ginger-Lime Tofu with Citrus Marmalade Glaze, March Joust Entry

Here's my entry for the Royal Foodie Joust!

Ginger-Lime Tofu with Citrus Marmalade Glaze, Coconut Quinoa with Pink Peppercorns, Orange Balsamic Chard and Radish Greens

I'm so pleased with this menu, because they compliment each other so well. The delicate flavour of the quinoa counterbalances the citrus kick of the tofu, and the greens had a smooth, almost creamy texture from the radish tops.

The tofu was wonderful in itself, with the texture very akin to pork, and even the color was spot on. I find that red wine and tofu cooked together in most forms makes for a good substitute for heavier meats in recipes. My fiance said that it reminded him very much of a gourmet version of orange beef he used to get at Chinese restaurants, and he gobbled up everything left in the pan, including the leftover glaze!

A wonderfully pink Valentine's meal, indeed. :)

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Ginger-Lime Tofu with Citrus Marmalade Glaze

13 ounces of firm tofu
3 tbs. grated ginger
5 tbs. lime juice
2 tbs. red wine (merlot)
2 green onions, diced (just the dark green tops; reserve the whites for later)

Cut tofu into quarters, then slice each quarter lengthwise into three cutlets. Place tofu into a freezer-safe container, and add in red wine, ginger and lime juice, making sure to coat.
Place in the freezer overnight (this firms up the texture of the tofu, making it more meat-like.) Remove from the freezer and allow the mass to thaw.
Drain and spread tofu cutlets onto a cookie sheet, and place in the oven for 20 minutes at 400 degrees, then flip, and return to the oven for 20 more minutes. Both sides should be a nice golden brown.
Arrange the tofu in a baking dish. Pour on the marmalade glaze and top with diced green onion.
Bake at 400 degrees for another 10-15 minutes, or until the glaze has reduced slightly. (It will get very bubbly, the bubbles should start to rise just a bit.) Garnish with diced green onion tops and diced red bell pepper [not pictured - thought that up while we were eating!]

Citrus Marmalade Glaze

1/2 cup marmalade (lemon, grapefruit and orange, with black currant juice)
1/4 cup white wine (chardonnay)
large pinch of ground pink peppercorns
1 tsp. whole pink peppercorns
1 tsp. lime juice
1 tbs. rice wine vinegar
1 tsp. wheat-free tamari
pinch cayenne pepper, to taste

Simmer all ingredients in a small saucepan over VERY low heat (watch that it doesn't burn!) to till it reduces by about 1/4.


Coconut Quinoa Pilaf with Pink Peppercorns

2 cups sprouted quinoa
1 tsp. salt
3/4 cup coconut water
1 tsp. lime juice
squeeze of lemon
1 tsp. coconut oil
2 tsp. ground pink peppercorns

1/4 onion, thinly sliced and caramelized with 2 tsp coconut oil and splash of coconut water (reserve pan for sautéing the greens)

Heat coconut oil in a pot on med-high heat, and add quinoa, sautéing for about 5 minutes. Add coconut water, lemon, lime, pepper, and salt, and simmer on med-low for about ten minutes, until the liquid evaporates. Once the quinoa cools a bit, toss in the onions. Serve on a bed of watercress.


Orange-Balsamic Chard and Radish Greens

4 chard leaves, roughly chopped (stem sliced thin and reserved)
1 large bunch radish tops, destemmed and large leaves torn in half
Whites from diced green onion
Juice from half a navel orange
Splash balsamic vinegar
1 tsp. coconut oil
pinch salt

Warm 1 tsp. coconut oil in the pan you used to caramelize the onions, and add the green onions. Sauté for 2 minutes, until softened. Add chard, toss to wilt slightly, then add the radish greens, orange juice, salt and balsamic. Once wilted, plate with a sprinkling of ground peppercorns and a few raw chard stem pieces.



Enjoy! If you like this recipe, vote for me at the Joust on March 1st, Thanks!