Crispy Tempura Tofu in Thai Red Curry Sauce

July 12th, 2011

I recently found my FryDaddy fryer and have been loving it.

½ package Firm Tofu, cut into ¾ inch (or so) chunks
2 cloves Garlic, diced
1 Tbsp grated or chopped Ginger
2 Tbsp Ponzu Vinegar
1 Tbsp Soy Sauce
1 cup Rice Flour plus extra for coating tofu
¾ cup Club Soda
1 tsp Baking Soda
1 tsp Salt
1/3 jar Thai Red Curry Sauce (I used Tiger Tiger from World Market)

1. Mix garlic, ginger, ponzu and soy sauce together. Toss tofu in the mixture and marinate in the refrigerator for an hour or so.
2. Whisk together the rice flour, club soda, baking soda and salt to make tempura batter.
3. Heat oil to 375 F.
4. Heat curry sauce in a pan on med-low
5. Drain tofu
6. Put rice flour in a tray or shallow bowl
7. Cover 6-8 pieces of tofu in rice flour, then dip in tempura batter and fry until golden brown.
8. Place fried tofu on paper towels to drain while repeating with the rest of the tofu
9. Serve tofu over a few spoonfuls of curry sauce

This amount would serve two as a side dish or appetizer. I had a few pieces of tofu left over.

Sorry, I didn’t take pics…I was hungry!

Brown Rice Bowl

July 11th, 2011

My ex-step-son and his then-girlfriend-now-wife (I know, complicated), were vegetarians, and when visiting them in Eugene one time, we took them to lunch at Yumm! Cafe. Their specialty is rice bowls using their Yumm! Sauce. I found the sauce at LifeSource, and picked up a couple more jars this last week at a Yumm! Cafe in Bend.

Trader Joe’s sells frozen brown rice that comes 3 bags in a box that you can microwave for 3 minutes.

½ bag cooked Trader Joe’s Brown Rice
1 Salted Duck Egg
½ cup canned Black Beans
¼ cup Original Yumm! Sauce
¼ cup shredded cheese of choice

I microwaved this for a couple of minutes until the cheese was melted and the beans heated through. Yummy!


Chocolate Frito Bark

July 10th, 2011

OK, so I saw Texas Frito Brittle on a cooking show and had to change it up for last week’s family vacation. I have quite a bit left, since I think people were afraid of it, so I’ll take a picture next time I get it out of the fridge. Once again….measurements are sketchy, if at all.

I used a cookie sheet with edges, lined with waxed paper for this, so measurements should be adjusted to the size of your pan.

On the waxed paper, I spread thin layers of:
Crushed Peanut Butter Pretzels
Roasted, Salted Cashews
Chopped, Dried Fruit (Trader Joe’s Mix)

I melted every plain chocolate I had in the house, from Semi-sweet to unsweetened: some Lindt, lots of Baker’s, some Hershey’s Miniatures… and poured it over everything.

I put the pan on a rack to cool to room temperature, then put it in the fridge. I broke it into pieces and put it in to gallon zipper bags, and have kept it chilled.

The Frito taste doesn’t overwhelm the chocolate, but adds a great texture, staying crunchy. The fruit adds just that bit of chewy sweetness. OK, so I love things mixed in to my dark chocolate.

Pics to come soon!