what the hell _does_ a vegan eat anyway?: Garlic Tofu, Tofu Triangles with Agave, Sriracha and Cashew Dipping Sauce

Tuesday, September 12, 2006

Garlic Tofu, Tofu Triangles with Agave, Sriracha and Cashew Dipping Sauce

Dinner 9/12

Garlic Tofu
(stir-fried tofu, garlic, red bell pepper, baby corn, snow peas, jasmine rice with a garlic sauce: veg stock, tamari, fried garlic, shallot, lemongrass, sriracha hot sauce, cornstarch, pepper)

Tofu Triangles with Agave, Sriracha and Cashew Dipping Sauce

Another restaurant recreation -- this time Lemongrass in Cleveland Heights.

In the days when we were vegetarian (when dinosaurs roamed the earth), we used to eat weekly at Chef Paul Wongngamdee's previous restaurant ("Paul's Siam Cuisine") and order these dishes. It got to the point that when they saw us pull in the restaurant parking lot, they would start to prepare the meal. ;)

The trick to the garlic sauce is to put as much fried garlic as you think you can stand -- and then put even more into the sauce.

The appetizer is a recreation from Chef Paul as well -- pressed tofu triangles, deep-fried with a sweet/spicy peanut sauce (we only had cashews on hand tonight).