Tuesday, January 17, 2006

Dinner 1/17

Balsamic Glazed Tofu on a bed of Wilted Chard and Polenta

Braised Carrots

Roasted Broccoli

Garlic Bread

The Balsamic Tofu was adapted from a traditional roasted chicken recipe found in "The Splendid Table" -- one block of tofu cut into in eight cutlets, add salt/pepper, pan fried until golden, splashed with 1 tbs of tamari, and fried for another minute or so. The glaze was 2 tbs of balsamic vinegar mixed with 1 tsp of brown sugar (rapadura) and poured over the top of the tofu until reduced. Then the tofu was sliced and put over the polenta/wilted chard combo.

Polenta is an acquired skill -- we've had our share of lumpy, grainy, under/overcooked disasters -- however, this was not one of them ;)

It's a bit like making risotto -- patience, the right amount of polenta (1 cup) to the right amount of water (3 cups to start, 3 more cups over the course of cooking) at the right time, and lots and lots and lots and lots of stirring.

Did I mention the stirring? ;)

It was seasoned with soy parmesan, pepper and soy margarine at the end of cooking. It was purposely kept a little plain so it wouldn't overwhelm the garlic/onion combo in the chard and the balsamic tofu...

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