Sunday, February 07, 2010

Super Bowl: Buffalo Tofu, Pommes Frites, Crudite Platter with Carrots, Celery and Blue Sheese Dip

Dinner 2/07

Buffalo Tofu

Pommes Frites

Crudite Platter with Carrots, Celery and Blue Sheese Dip

Was there a Super Bowl game on? I don't know, we were watching the Puppy Bowl again...

The tofu was cut into strips, hickory-smoked for 25 minutes, then deep-fried at 375F until golden brown (about 4-5 minutes per batch).

The tofu was then tossed in a wok with 2 tbs. of tamari for 2 minutes, and then the sauce is dumped on top and tossed to coat.

The buffalo tofu sauce is our BBQ sauce mixed with as much Sriracha as you like and 2 tbs. of melted soy margarine.

We fry the pommes frites in our wok, with a heavy duty candy thermometer for accurate temperature readings.

The pommes frites were done the standard way: the potatoes were blanched in peanut oil at 280F for 6-8 minutes, then removed from the oil and allowed to "rest" for 15 minutes. To finish, they're deep-fried at 375F for 2-3 minutes to brown/crisp up.

Celery & Carrot sticks served with a dipping sauce of half vegenaise, half soy sour cream, roasted garlic topped with a small mountain of microplaned Blue Sheese.

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