Dinner: Sunday 3/8/09
Indonesian Fried Tofu with Cucumbers and Sprouts From "Sundays at Moosewood Restaurant"
{Make 4-5 servings of rice. I used about 2 c. wild and brown rice mix}
{Mix together these ingredients for the sauce:}
2/3c (light) soy sauce
3-4 medium garlic cloves, minced
2 T shallots/green onions
1-2 small chiles. remove seeds unless you're mom
1/4 c fresh lime/lemon juice
some sweetness (sugar or honey) to taste
{this should be strong!! the rest is bland. even better if it sits a while}
{Blanch 2 c. mung bean SPROUTS by pouring boiling water over them in a strainer. Immediately cool in cold water. The sprouts in the orangish bowl are blanched, in the clear aren't. To be honest, this didnt change the taste or texture much, but I also didn't let the beans sprout fully...}
{Fry up a package of TOFU cut in pieces- I made triangles of about 1/2 inch width. Heat a good couple tablespoons of oil in a pan and fry each side till golden. Season with salt or add another spice...whatev}
{Cut up a cucumber. crush some peanuts. Arrange cucumbers on top of the tofu on top of the rice. pour on sauce and sprinkle with peanuts}
VERDICT: Really good. The sauce is kickin but the rice and tofu need it. Tastes fresh and works great for left-overs/lunches. A make-again.
4 comments:
I agree with that verdict. I would add, super healthy to the details.
Go Wynnie! I am so glad you are doing this. Thanks for sharing all your great food adventures with us. Alright!
Alright another blog to stalk...get it stalk like celery or corn or ...okay not that punny. Good luck, I will keep a keen eye on the blog. Thanks for sharing.
Dearest, would you mind calculating the time it takes to make these recipes. Sounds like this one takes a long time, drain tofu, sprout, etc. And what is the purpose of pouring hot water over the sprouts....to blanch them, wilt them?? Love the blog. And YOU! Proud of you!!!!
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