Caramelized Tofu

Caramelized Tofu

Recipe courtesy of 101cookbooks.com

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INGREDIENTS

• 7 - 8 ounces extra-firm tofu cut into thin 1-inch segments
• a couple pinches of fine-grain sea salt
• a couple splashes of olive or peanut oil
• 2 medium cloves garlic, minced
• 1/3 cup pecans, toasted and chopped (I used sliced almonds.)
• 3 tablespoons fine-grain natural cane sugar or brown sugar
• 1/4 cup cilantro, chopped
• 1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

DIRECTIONS

1. Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes.
2. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes.
3. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
4. In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high.
5. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
6. Add tofu back and allow to warm through. Serve immediately.

Coconut Crab Cakes with Mango Salsa

Click on this picture. Click and drool.

The coconut in this recipe accentuates the crab's natural sweetness, while the potato provides a creamy texture without diluting the crab flavor. The polenta and coconut make the crunchiest, most flavorable crust you can get, without having to use vast amounts of oil. Not enough for you? Try it with this salsa. Juicy, sweet, tangy, and intense.

If you're like me, you have trouble keeping seafood cakes together. No problem with this cake. It held its shape and flipped without a problem. Definitely a first for me!

Perfection. Okay, enough talking.

Coconut Crab Cakes

Adapted from Food Stories

INGREDIENTS

• 500g crab meat
• 3 green onions, finely chopped
• 2 medium Yukon potatoes
• 1 small bunch cilantro, chopped
• 1 inch ginger, grated
• 1/2 tablespoon jalapeno, chopped
• 3 tablespoons light coconut milk
• 1 tablespoon lime juice
• Polenta and dried, unsweetened coconut, for crusting
• 1/4 cup egg substitute, for dipping
• Olive oil, for (very) shallow frying

DIRECTIONS

1. Boil the potatoes. Drain and mash.
2. Add the crab meat to a large bowl along with all of the other ingredients except the polenta and dried coconut. Season.
3. Shape the mixture into cakes and chill for at least 30 minutes.
4. Spread some of the polenta on a plate and add enough coconut so that you have a mix of two thirds polenta to one third coconut.
5. Dip each cake in the egg first and then coat thoroughly in the polenta mix.
6. Cook the crab cakes in olive oil until both sides are golden brown and crispy.
7. Serve with mango salsa.

Tropical Mango Salsa
Adapted from Simply Recipes

INGREDIENTS

• 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
• 1/2 medium red onion, finely chopped
• 1 jalapeno, minced
• 1 small cucumber, peeled and diced
• 3 rings canned pineapple, chopped
• 3 tablespoons fresh cilantro, chopped
• 3 tablespoons lime juice
• salt and pepper to taste

DIRECTIONS

1. Combine all ingredients in a bowl.
2. Season to taste with salt and pepper.
   

I had fun with the plating...

Oh, and when I was looking through the fridge, I found this.


Ew. Yes, those are chopped jalapenos. This is what happens when your family is composed of spicy-food junkies. Notice how it is half empty, too. That's a lot of heartburn right there.