Typo. Tofu recipe.

[resonant]

Typo hall of fame: Self-pimposed.

Also, in my search for good tofu dishes, I discovered

Lemon Tahini Marinated Tofu

Finely chop a stalk of celery, half a small onion, and a very small piece of gingerroot (peeled) and put them in the blender.

Add 1/4 cup tahini*, 1/4 cup tamari sauce**, 1/3 cup lemon juice, and 2 teaspoons pepper. Puree all that until it's smooth.

With the blender still running, add 1/2 cup of oil and 1/4 cup of water.

This makes Lemon Tahini Dressing***, a marvelous (though rather salty) salad dressing. Now pour some over some cubes of tofu and marinate them for half an hour, and you have the thing that I planned to put on a salad, but instead ate all of right out of the bowl.



* tahini: like peanut butter only with sesame seeds. Some grocery stores put it in the natural foods section, others in the international section. It's dry and slightly bitter, and is also good for putting in humus.

** tamari: well, it's soy sauce, but it's somehow different from soy sauce. But if you don't have any, you can substitute soy sauce.

*** which I got from The Irregardless Cafe in Raleigh, N.C., which you already know about if you're in the neighborhood. Order the open-face sandwich and iced Red Zinger for me. I think Red's sister may still be one of the chefs.****

****I should look at timian's source file and figure out how to do actual superscript numbers.

Comments

[venivincere]

V cool icon.

V cool recipe. Thank you! It's even got tahini in it, so my son will eat it!

[eponis.livejournal.com]

Oooh, that looks tasty - I'll certainly be trying it out. It reminds me of a very nice recipe I've tried from a Japanese cookbook - basically the same sauce, but with miso paste added, served warm.

Out of curiosity, if you've been searching for tofu recipes, I've been looking everywhere for the recipe for a type of tofu that everyone agrees is the most fantastic they've ever tasted. It's at a Vietnamese restaurant and called "salt-toasted tofu." The tofu is cut in large chunks, dipped in some sort of very thin but very flavorful batter, deep-fried, and served with no sauce beyond lime juice, salt, and pepper for dipping. The flavour is subtle and fantastic, and the texture is marvelous - the sides of the tofu have this bubbly, crisp crust that's just lovely. Have you ever seen what I'm talking about?

[resonant8.livejournal.com]

That doesn't sound familiar -- but it does sound delicious. Post about it if you should happen to find a recipe.

[pushdragon.livejournal.com]

erm .... YUM!!

A good tofu recipe is priceless, thank you for sharing!

[pushdragon.livejournal.com]

Edited to add: I went home, I tried it, I fell in love! You have no idea how happy a new food addiction makes me ... thank you!

[resonant8.livejournal.com]

Excellent! Another convert! I had it for lunch again today.

[amanuensis1.livejournal.com]

Resonant! Now I have this giant jar of tahini because that's the only size the grocery store had. And it's all your fault. But damn, that tofu recipe is gooood!

[resonant8.livejournal.com]

Oh, I know. I wish they'd sell it in jars like those smallest jars of jam. Otherwise -- well, I've thrown away jars when I moved or when the fridge broke down, but I've never used the last of a jar of tahini.

You know you have to keep it in the fridge, right? If you store it upside-down, it will be easier to stir the oil back in when it separates. A chopstick (or a wooden spoon handle) does a good job of that.

If you don't already have a humus recipe, here's mine.

Drain and rinse a can of chickpeas and put it in the blender. Add 1/2 cup of lemon juice and puree. When it's creamy, add 1/4 cup olive oil and 1/4 cup tahini and blend some more.

Crush four big cloves of garlic, drop it in the blender, and wait two or three minutes for the garlic to "mature."* Then blend it until smooth.

You can serve it as a dip (pita bread triangles are traditional; raw vegetables are also terrific) or spread it on bagels and/or crackers.

* Mature garlic? Don't ask me. The person who gave me the recipe claims that if you don't let garlic sit for a few minutes, the heat from the blender will destroy all the good nutrition in it.

Here are some more tahini recipes. (http://www.cooks.com/rec/search/0,15-0,tahini,FF.html)

[amanuensis1.livejournal.com]

Oh, thank you! I have a hummus recipe that involves cumin and no tahini (and is terrific), but I will try this one too!

Refridgerator? Hmm. It says, "Store in cool, dry place." Which to me does not mean fridge. I'll take my chances with the cupboard. Unless you have horror stories.

[resonant8.livejournal.com]

Hm. Mine says fridge, but by all means do it the easy way unless it tells you you can't!

[pushdragon.livejournal.com]

HOW DID YOU KNOW A HOMMOUS RECIPE WAS EXACTLY WHAT I WAS LONGING FOR???????????

*dies*

You are a goddess, a mentor, a teacher, a sage, and you have my undying devotion until the end of the universe.

(Yes, I do realise that I get a little too excitable where food is concerned :) )

[resonant8.livejournal.com]

There, see? I instinctively did what you wanted. Try not to want anything that isn't for the good of humanity, now, 'kay?