Tuesday, April 12, 2011

The best thing I've ever eaten

Game of the day: Guess what is photographed in the picture above.  I'll give you three guesses.


Ok, give up?  It's my driveway...being pressure washed for the first time ever, probably.  After pictures will be posted later.

Well, on to that promised recipe from yesterday.  Seriously folks, best thing I've ever eaten!  Have you watched that show on the Food Network where all these famous chefs divulge the best thing they've ever eaten?  Well this is my version of the show...only here the best thing I have ever eaten is actually one of my own creations!  Amazing!

Coconut-battered Tofu
(inspired by Skinny Bitch)

If you aren't a conventional veg-head who loves tofu, don't fear this recipe.  I promise, this is the best tofu you will ever encounter!  You must try it!

1 block extra firm tofu
1 cup unsweetened shredded coconut
1 cup all-purpose flour
1 cup light coconut milk (the canned kind)
1/4 cup Almond meal
1/4 cup Panko bread crumbs

Open tofu package and drain.  Then press your tofu.  Pressing the tofu is the most important step in preparing delicious tofu.  It really aids the texture.  For this recipe I actually pressed the tofu for close to 3 hours.  Then I decided not to cook dinner after all and I stuck it in the fridge between two plates wrapped in cloth overnight.  It had lots of time to firm up.

To press tofu, wrap the block in a clean dish towel and place between two plates.  Top the plates with heavy objects.  Cookbooks, full tea kettle, or flour canister will work.  Let sit for 30 minutes or longer.

Once you are finished pressing all the water out of your tofu, cut into finger size portions.
Gather three small bowls or containers.  In one pour the coconut milk.  In a second pour 1 cup all-purpose flour, and in the third mix coconut with almond meal and bread crumbs.  Arrange on the counter close to one another for dipping.  Prepare your baking sheet with parchment paper and set to the side of your bowls.  At this point you could also preheat your oven to 400*

Dip each tofu stick into all-purpose flour, coating well.  Next dip into coconut milk until completely covered and last roll each tofu stick in the coconut, almond meal and bread crumb mixture.  Place on baking sheet.  Continue until each tofu stick is covered.
Bake in 400* oven for 30 minutes on lower rack.  Makes 4 servings of 3-4 tofu sticks each.
I served my Coconut-battered tofu with Trader Joe's Spicy Peanut Viniagrette and it was a perfect match.
I think many different sauces would taste wonderful here.  You could even try BBQ sauce!  For lunch yesterday I ate a sweet potato beside my tofu.

And today was a repeat with leftovers:
Only today's orange comes in the form of baked butternut squash.  I added a VERY LARGE green salad to my plate today.  Mr. Kummerow told me I looked tan and I am beginning to think it is the copious amounts of orange vegetables I'm eating lately so I added the green to balance it out!

Sadly that is the last of the tofu leftovers.  I think I will be hitting the store for more coconut soon!  This will be a repeater meal for sure!

What is the best thing you have ever eaten?

1 comment:

  1. i need, need, need to eat those coconut tofu bars. Oh my heaven those look like divine food of the angels. Bless me father.