Tuesday, March 8, 2011

Ah, Grit Tofu

I grew up in a college town. As such, there is always someone around experimenting with alternative ways. They have a rocking music scene, and in college, I was introduced to all sorts of styles of music (as well as some classics--I even saw the B-52s in concert!). But, it seems almost required that everyone in town experiments with vegetarianism at some point. And, to help those folks along the way, there is a beloved vegetarian restaurant in town that almost everyone has tried at least once, and most people love. Me? I adore the place, and I never get there often enough.

One of their staples on the menu is called The Golden Bowl. Rice, fabulous tofu, yeast gravy, and stir fried vegetables. Ah, heaven in a bowl.

So, for dinner last week, I made the very best part of this meal--the tofu. In an attempt to make everyone happy at the table, I served it with fried rice and sauteed bok choy. This meal was wonderful. The Tomato King, the baby, and I devoured it. The middle one ate it with ketchup (and gusto--he had 4 servings!), and my oldest child licked it and went to bed determined to have an extra big bowl of oatmeal the next morning. This is a successful recipe around here. :)

This is a great beginner tofu dish. Even if you think you don't like tofu, there is something addicting about the savory, salty, yummy goodness of these little cubes. The double fry technique is similar to what good restaurants use on their french fries, and it really works. Try it soon! You'll be dreaming about tofu, too.

Grit Tofu

1 pound firm tofu
nutritional yeast
soy sauce

Cut tofu into cubes slightly smaller than playing dice. Lightly oil a non-stick skillet and place over medium high heat. Allow oil to heat slightly and add tofu. Toss until evenly and lightly golden born. Sprinkle lightly with soy sauce. Remove from skillet, draining and discarding any excess fluid.

Rinse and wipe skillet dry. Lightly oil and place over high heat. Allow oil to become very hot and add tofu. Saute tofu until very well browned. Sprinkle with soy sauce. Sprinkle with nutritional yeast to coat tofu cubes and, tossing vigorously, saute for a few seconds and remove from heat. Serve immediately.

I'm linked to Tasty Tuesday today over at Balancing Beauty and Bedlam. Lots of good stuff. Check it out.

Beauty and Bedlam

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