Friday, November 27, 2009

Spicy Ketchupy Tofu with Cauliflower Rice

Spicy Ketchupy Tofu
1 package extra firm tofu
flour for dredging
1.5 cups ketchup
0.5 cups oil (like peanut or canola)
cayenne pepper
1 garlic clove minced
lemon juice to taste
salt & pepper

This is from Mark Bittman's "How to Cook Everything Vegetarian." Because he gushed about it, I overcame my fear of the ketchup sauce. It turned out to be very General Tso's Chickeny and awesome.
  • Slice or crumble tofu
  • Dredge in flour
  • Sprinkle with salt & pepper & fry in 1/3 cup oil over medium high heat until browned (at least 6 mins)
  • Remove tofu from skillet
  • Add remaining oil to skillet
  • Add garlic and cook for about a minute
  • Add ketchup
  • Add cayenne pepper to taste
  • Cook for about 5 minutes until sauce thickens and gets all sticky/caramelized
  • Return tofu to skillet and cover with sauce
  • Add some lemon juice to taste
Cauliflower Rice
Chop up cauliflower in food processor until about the size of rice (it sort of resembles couscous). Microwave in covered dish for about 5 minutes until soft with no added water. Voila, a yummy rice substitute that goes well with lots of stuff. (You can also make awesome fried rice out of this. There are loads of recipes online.)

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