(pan-fried tofu with smoked paprika and tamari, with a sour cream, dill and horseradish sauce)
Braised Red Cabbage
(olive oil, salt, pepper, tarragon and beer vinegar)
Adding the smoked paprika moves it more to Spain than Hungary, but the spaetzle and cabbage makes it all good ;)
2 1/2 cups (10oz) flour
1/2 box of soft tofu (in the aseptic box)
1/2 teaspoon salt
1 cup (8oz) water (approximately)
In a large bowl combine the flour and salt. In a blender or using a hand mixer, puree the soft tofu. Add the tofu and 1/2 cup of the water to the flour mixture. Mix until the dough starts to come together. Continue adding water until it has the correct consistency, that is, until comes away easy from the sides of the bowl and has sort of a slightly loose pancake batter consistency.
If you have a spaetzle maker (right), position it across the pot of boiling salted water and drop the dough into the bowl and push it back and forth across the grate, causing the noodles to drop into the water.
Alternately if you don't have a spaetzle maker, you can try to use a colander (not the mesh type) and push the dough through the holes and into the water -- but it's not easy to do and is messy. We've also tried a potato ricer, better -- but still problematic.
The main thing to consider is the consistency of the dough -- we tend to like ours a little on the wet side as it makes it easier to push through the spaetzle maker.
Let the noodles come back to the surface and cook for 2-3 minutes total. Drain and put into a saute pan with a little soy margarine, and cook for another 2-3 minutes. Be careful that not too much water gets in the pan, as it'll make the little noodles stick together...
Thursday, January 25, 2007