Monday, October 31, 2005

Dinner 10/31

Glazed Apple Cider and Maple Syrup Tofu (additional side view)
(apple cider, maple syrup, cinnamon stick, black cardamom, clove, black pepper -- reduced down to a glaze, then brushed over pan-fried tofu and broiled for about 2 minutes a side)

Roasted Spaghetti Squash
(mixed with soy margerine and soy parmesan)

Sauteed Button Mushrooms

Orange, Rosemary and Maple Syrup Glazed Roasted Root Vegetables
(yams, potatoes, parsnips and turnips)

You have to be careful around us when ring molds are inolved ;)

Every once in a while -- not often -- there is a dinner where the mind's eye and execution come together. Tonight's meal was that -- the spaghetti squash/mushroom combo matched the glazed tofu (just right, not too sweet) -- likewise the orange/rosemary/maple syrup combo on the root vegetables hit just the right note.

oh, yeah this one will go in the cookbook under "Fall" ;)


here's the basic tofu & glaze recipe:

Apple Cider and Maple Syrup Glazed Tofu:


1 block extra firm tofu
1 tbs tamari
black pepper
2 tbs canola/peanut/grapeseed oil

Cut the tofu into eight cutlet sized pieces, and season with salt and pepper.

Heat oil in a wok or large saute pan on medium high heat and cook tofu on both sides until golden brown.

Reduce heat to low and add the tamari to coat the tofu.

Cook for an additional two minutes until the pan is dry again


2 cups fresh apple cider
2 tbs maple syrup
1 tsp fresh ground corriander seed
pinch ground black cardamom seed
2 fresh ground cloves
1 cinnamon stick
salt and pepper to taste

Add all ingredients to a saute pan, and reduce the mixture by half.

Brush the tofu with the glaze and place under the broiler for about 1 minute per side (careful, it can burn quickly).

Add additional glaze if you want at the end.

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