JICAMA STICKS
Provided by Food Network Kitchen
Time 5m
Yield 4
Number Of Ingredients 0
Steps:
- Peel a jicama; cut into sticks. Toss with lime juice and sprinkle with chopped cilantro, salt, sugar and chili powder.
FRIED TOFU STICKS
Steps:
- Toast the bread crumbs in a dry skillet over medium heat, stirring often until they are golden brown, about 5 minutes. Transfer to a bowl and let cool to room temperature, about 20 minutes. Mix in the oregano, thyme, salt and pepper.
- Cut the block of tofu horizontally in half. Then cut it in half the long way. Make 5 cuts perpendicular to the long cut, creating 24 pieces. Cover a sheet pan with paper towels. Place the tofu in one layer on the towels. Blot the tofu, pressing it gently with additional towels to remove excess moisture.
- Heat the oil in a deep skillet to 375 degrees F. Cover a second baking sheet with more paper towels. Place the beaten eggs in a wide, shallow dish.
- Dip the tofu in the egg. Dredge the pieces in the bread crumb mixture until completely coated. Slip the breaded tofu into the hot oil, 3 or 4 pieces at a time. Fry until golden brown, 2 to 3 minutes. Remove from pan using a slotted spoon. Drain on paper towels.
- Serve immediately, accompanied by the Honey Mustard for dipping. Or, let the sticks cool and arrange them in a single layer on a baking sheet. Cover with foil and refrigerate for up to 4 hours. Before serving, recrisp by baking in a 350 degree F oven for about 12 minutes.
- Puree the tofu in a food processor. Add the mustard, honey, sugar, lemon juice, vinegar, dry mustard, and salt. Process until well blended. The finished dipping sauce will have the texture of runny mayonnaise.
- Turn the sauce into a container, cover, and refrigerate until chilled, at least 2 hours. This gives the ingredients time to meld and their flavors to develop. Chilling thickens the sauce to a spreadable texture. Stirring brings it back to the texture of a dip or a thick sauce. (This condiment will keep for up to 1 week, tightly covered and refrigerated.)
FOOD'S AMAZING CILANTRO TOFU SANDWICH
My friend Judy Ornstein has a popular neighborhood cafe on Pico Boulevard in Los Angeles called FOOD. I love all of the meals I've had there, but my absolute favorite signature dish that they make is a cilantro tofu sandwich. The tofu is dipped in a delicious cilantro-spiked marinade, briefly baked, then topped with a to-die-for roasted corn relish. Alayne Berman, FOOD's chef, shared the recipe with me. I've scaled the recipe down from 10 pounds of tofu to 1 pound, which will make four sandwiches. They are hearty, and I usually make a meal of half a sandwich, but the nutritional information is for a whole one.
Provided by Martha Rose Shulman
Categories dinner, sandwiches, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 25
Steps:
- Heat the oven to 375 degrees. Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately 1/3 inch wide. They should be just the right size for the sandwich bread.
- Line a sheet pan with parchment. In a large, wide bowl, whisk together all of the ingredients for the marinade. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet.
- Bake the tofu for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool.
- Meanwhile, make the corn relish. Grill the corn until it colors lightly, and allow to cool. Remove the kernels from the cob. Peel, seed and dice the roasted peppers. Combine peppers, corn and remaining relish ingredients in a medium bowl. Salt and pepper to taste.
- For each sandwich, spread a thin coating of Vegenaise on each slice of bread. Top the bottom slice with a piece of baked marinated tofu. Fan thin slices of avocado over the tofu (the avocado helps the relish adhere to the sandwich). Top the avocado with 1/2 to 3/4 cup relish. Top the relish with slices of heirloom or good roma tomatoes and a handful of arugula. Top with the second slice of bread.
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