Wordless Wednesday is fairly popular amongst the blogging community and so I’m jumping in with two feet and a saute (because I don’t fry) pan.
On Wednesday’s I am going to feature a recipe that I have found on the internet or was sent to me and then during the week test it out and grade it and present my findings the following week with another new recipe to try.
Asking yourself how you can get involved? Make the recipe during the week and comment on it as well as sending me your favorite recipes. Even if they have meat in them I will convert them to be vegetarian. This will open up our kitchens and imaginations.
Recipe courtesy of FoodRepublic.com:
Ingredients: 1 14-ounce package firm tofu, Grapeseed oil, 1 cup light soy sauce, 1 cup pineapple juice, 1 cup lemon juice, 3 tablespoons sugar, 3 tablespoons gochujang paste, 3 tablespoons cornstarch, 3 cups shallots, thinly sliced, kosher salt, 1 lemon (for zest), 3 sprigs cilantro
- Preheat a grill to high heat, or heat a grill pan over medium-high heat. Cut the tofu into four 1-inch-thick slabs and pat them dry with paper towels. Lightly brush the tofu with oil and grill on both sides until deeply charred, about 1 minute each side. Transfer to a wide, shallow dish.
- In a medium bowl, combine the soy sauce, pineapple juice, lemon juice, sugar, and gochujang paste and mix well. Pour the marinade over the grilled tofu and let sit at room temperature for 1 hour.
- Meanwhile, pour enough oil into a small saucepan to come 11/2 to 2 inches up the sides. Bring the temperature to 325°F over high heat, as measured by a deep-fry or candy thermometer. Meanwhile, line a sheet pan with paper towels and put it by the stove to hold the shallots as they come out of the oil.
- Put the cornstarch in a small bowl. Dredge the shallot discs in the cornstarch, shaking to remove any excess. When the oil is hot, add the shallots to the pot and cook until golden brown, about 2 minutes. Using a slotted spoon, transfer to the prepared sheet pan, let drain, and sprinkle with salt.
- To serve, place the tofu on a large plate, sprinkle the lemon zest on top, and sprinkle with the crispy shallots to finish. Garnish with cilantro leaves.
Level of Difficulty: Moderate
Prep Time: 30 minutes
Cooking Time: 1 hour