Pan Fried Tofu with Plum Glaze

January 12, 2009 By: Megabeth Category: Main Dishes

I have a secret. I hate tofu. No, wait, I like tofu…I hate cooking it. When I pan fry tofu it tends to stick to the bottom of the pan and fall apart. Try as I might, it never seems to retain it’s original shape. Then, cruelly, the tofu plays a trick on me. In all that flopping around, the sticking, and the falling apart in the pan, the end result tastes really good – especially in this recipe. So, the trick to cooking tofu is not to let it intimidate me. (And, make sure I get as much liquid out of it before it hits the pan.)

This plum sauce, created by VeganDad, would also be good on broccoli and some “chicken” seitan. Either way, served with some sticky sushi rice, this is pretty darn good.

Pan Fried Tofu with Plum Glaze
by VeganDad

INGREDENTS
– 1 pkg extra firm tofu, cut into triangles
– oil
– 1/2 cup plum sauce
– 2 tbsp hoisin sauce
– 1 tbsp apple cider vinegar
– 1 tsp Tobasco sauce (or to taste)

METHOD

Put tofu in a non-stick frying pan and place over medium heat.

(Note how neat and triangular the tofu looks…)

Once tofu starts to sizzle, cook on each side for 2-3 mins, until lightly browned. Add a splash of oil to the pan and increase heat to med-hi. Toss tofu to coat in oil, and fry each side until golden brown.

(Note the un-triangular tofu. Oh well, I tried.)

While tofu is frying, whisk sauces and vinegar together.

Add to pan and toss with tofu. Let sauce bubble and reduce.
Serve tofu topped with sauce. [Note: I sprinkled with some toasted sesame seeds to add a little crunch]

Sesame Eggplant Steaks

May 21, 2008 By: Megabeth Category: Main Dishes

Ironically, the first recipe I post from the cookbook “Vegetarian Burgers: The Healthy, Delicious Way to Eat America’s Favorite Food” by Bharti Kirchner is not a burger. Originally published in 1996, this cookbook has 25 vegetarian burger recipes that aren’t the same old Gardenburgers. Ms. Kirchner also gives several side dish and condiment recipes as well.

This sesame eggplant steak recipe was placed in the side dish section of the book, but with thicker slices it would be perfect on a whole wheat bun.

Recipe from book is italicized, my notes are not.

Sesame Eggplant Steaks – 4 side dish servings

  • 1 1/2 pounds eggplant, cut into 1/2-inch inch rounds (if the rounds are greater than 3 inches in diameter, cut in half) – I used one eggplant and cut into 1/4-inch rounds
  • Dark sesame oil for brushing
  • Black salt and freshly ground pepper (regular salt can be substituted) – I used sea salt
  • Hoisin sauce for brushing – Before I started I could have sworn I had this, but I didn’t. So, I substituted soy sauce.
  • Plum sauce for brushing

1) Preheat oven to 450.
2) Brush one side of the eggplant pieces generously with sesame oil and dust with salt and pepper. Place the pieces, seasoned side up, on a lightly oiled baking sheet. (Use a flovorless cooking oil such as canola oil or cooking spray.)
– I used canola cooking spray

Eggplant brushed with sesame oil

3) Bake for 7 to 10 minutes. Turn the pieces, brush lightly with oil and again dust with salt and pepper.
4) Bake for another 7 to 10 minutes or until the rounds feel soft when pierced with a fork. .
– Because I had thinner slices, I only cooked for about 5 minutes more
5) Turn them and brush with the hoisin (or in my case soy sauce) and plum sauce.

Eggplant after baked in oven with soy sauce and plum sauce brushed on.

6) Place under the broiler, sauced side up. Broil about 4 inches from the heat for 2 to 5 minutes or just until the sauce is heated. Watch for any signs of burning and remove immediately if the steaks begin to blacken. Best served warm, but is also good served at room temperature.

Sesame Eggplant Steaks

This recipe was a perfect blend of the sweetness from the plum sauce and the salty from the soy sauce. The flavor was reminiscent of a General Tso’s sauce. If using soy sauce, put a little less on if you’ve got a heavy hand with the salting in the first steps. With thicker slices, I may try this combination on the grill and, as mentioned above, serve on wheat buns.


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