Thursday, February 23, 2006
grilled tofu fantasy
When you cook all your tofu on Thursday, you know what you have to do on Saturday. Visit the San Jose Tofu Company, and that's an order!
I was thinking, what if, instead of salting the slender pressed pieces of this delicate block, I sprinkled kosher salt on the bottom of a hot iron skillet. I could down the tofu spiced side up to let that spice soak in the sweat of this moist little delight. Then I'd turn it and brush on some garlicky oil. I'm going to let it sit atop some raw spinach and then serve with an avocado and some black beans and brown rice. Sauteed onions and green chilies would be nice, use the skillet.
I was thinking, what if, instead of salting the slender pressed pieces of this delicate block, I sprinkled kosher salt on the bottom of a hot iron skillet. I could down the tofu spiced side up to let that spice soak in the sweat of this moist little delight. Then I'd turn it and brush on some garlicky oil. I'm going to let it sit atop some raw spinach and then serve with an avocado and some black beans and brown rice. Sauteed onions and green chilies would be nice, use the skillet.
