Cuban Pan Seared Tofu Food

CUBAN PAN-SEARED TOFU

Steps:

• Drain and press tofu. Cut into triangles. Sprinkle with spice mixture and set aside while preparing mojo. In a small saucepan on very low heat, make the mojo by combining the garlic, lime juice, olive oil, salt, pepper, and parsley. Let it come up to a light ­simmer for 2 to 3 minutes, and then remove from heat. Drain and press tofu. Cut into triangles. Sprinkle with spice mixture and set aside while preparing mojo. Pan-sear the tofu and set aside. In a large skillet, heat the canola oil on high heat until it starts to ripple, and add the onions and sauté them for about 2 to 5 minutes, until they begin to brown. Continue cooking onions for about 5 ­minutes, then remove from heat and allow to cool for 2 to 3 minutes. Pour the mojo mixture into the skillet containing the onions. Place the tofu on a plate and spoon the onion mixture over it.

CUBAN BREAD (PAN CUBANO)

Steps:

• Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
• Mixer Method: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
• Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
• Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
• Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen.

THAI SEARED TOFU

Steps:

• Combine first 11 ingredients in a large baking dish; stir with a whisk until blended.
• Cut each tofu cake crosswise into 4 slices.
• Place tofu slices in soy sauce mixture, turning to coat slices.
• Cover and marinate in refrigerator at least 2 hours.
• Remove tofu slices from dish, reserving marinade.
• Coat a large nonstick skillet with cooking spray; place over medium high heat.
• Add tofu slices; cook 2 minutes on each side.
• Remove from skillet; set aside, and keep warm.
• Add reserved marinade to skillet; bring to a simmer.
• Spoon noodles onto individual plates; top with tofu slices.
• Drizzle marinade over tofu and noodles.
• Yield: 4 servings.
• Variation:.
• I sometimes like to coat the tofu with cornstarch (after marinating) and fry the tofu until it gets crispy on the outside, then procede with recipe.

PAN STEAMED TOFU AND BOK CHOY

Steps:

• Turn on the burner to low-medium heat.
• When it's hot, pour in the oil(s) and garlic.
• Add the sliced tofu to the pan and drizzle soy sauce over the tofu. The amount really depends on how salty you like your food. Start with 2 Tablespoons and add more later if it's too bland.
• Cover the pan immediately. If the soy sauce evaporates, add some water and cover the pan again. There should be enough water from the tofu to create steam.
• After a minute or two, flip the tofu slices and put all of the bok choy in the pan. Cover again.
• After about 3 minutes, use chopsticks (or a big spoon) to stir the bok choy so that it picks up some soy sauce.
• Cover pan and cook for a few more minutes.
• The dish is ready when the bok choy is wilted.

THE BEST PAN-FRIED TOFU

Steps:

• Take your block of tofu and wrap it in several layers of paper towels.
• Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
• Slice the tofu into pieces about 1/2 an inch thick.
• Set tofu aside.
• If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
• If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
• Add oil to heated pan.
• Gently spread oil over the entire surface of the pan.
• Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
• Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
• The second side will only take about 4 minutes to cook.
• When they are evenly browned take them out of the pan and place them on paper towels to drain.
• These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).