A tofu reawakening

Well, we had the most fabulous dinner tonight. And I made it myself :)

On the side, I served up kale sauteed in vegetable broth (Health Valley is my favorite). I cooked some brown basmati rice. The tofu recipe is as follows (from Didi Emmons' Entertaining for a Vegetarian Planet):

Sesame-Crunch Tofu

You'll need 16 oz firm tofu, 2 T tamari, 1 T toasted sesame oil, 1 T peeled and minced fresh ginger, 1 T minced garlic, 1/2 c all-purpose flour (though a 1/4 c would probably do in a pinch), 2 T toasted sesame seeds, and 2 T canola oil. (T = tablespoon.)

Press the tofu (I like to use 2 plates with 2 cookbooks on top) till most of the liquid is gone. Cut the tofu into 1/2-inch cubes. Combine the soy sauce, sesame oil, ginger, and garlic and mix well. Add the tofu, turning gently to coat. Cover with plastic wrap and marinate in the fridge for at least 1 hour and up to 24 hours.

In a pie pan or wide bowl, combine the flour and sesame seeds and mix well. Drain the tofu pieces in a colander set over a bowl, saving the marinade. (Note: my tofu was very absorbent and no marinade was left over. It was great anyway.)

In a large skillet, heat the canola oil over medium-high heat. Dredge the tofu cubes in the flour mixture, knocking any excess flour back into the bowl. Use a slotted spoon to transfer the tofu to the skillet. Pan-fry the tofu for about 7 minutes, flipping it over occasionally. Serve the tofu over rice.

YUM!

We're also going to see Billy Joel tonight - D's friend/client L bought us tickets. L is quite the ladykiller, though he is down from 3 to 0 girlfriends. I'm sure he will make a snappy comeback though.

TTYL...