Tuesday, August 21, 2007

Saketini Tofu Triangles, Stir-Fry with Snow Peas, Jasmine Rice

Dinner 8/20

Saketini Tofu Triangles

Stir-Fry with Snow Peas
(tofu, snow peas, carrot, shiitake mushrooms, red bell pepper, tamari, ginger, garlic, pepper, sesame oil)

Jasmine Rice

After a discussion on Flickr with catofstripes about the tofu triangles last time around, we took them as step further and added some sake to the gin (along with some tamari, black pepper and cornstarch) for Saketini Tofu Triangles!

Yes, these would go in our non-existent cookbook ;)

Saketini Tofu Triangles

1 block of tofu cut into 32 triangles
1 tbs. gin
1 tbs. sake
1 tbs. tamari
black pepper to taste
1 tbs. cornstarch

In a large bowl, add the tofu triangles along with the gin, sake, tamari, pepper and let marinate for at least 30 minutes (longer is better). Add the cornstarch and gently coat the tofu in the mixture.

Deep fry in 375F oil for a total of 5-6 minutes, flipping at least once.

Drain the tofu and let cool slightly. Secure an olive (or pickled onion) with a toothpick and serve with a dipping sauce of your choice.

(update) someone asked over on the PPK about the sake -- it's my understanding is that (much like wine) only the unfiltered/unfined junmai ginjo is vegan -- which is the really expensive stuff. Which is also why I only used 1 tbs. ;)

If you want to change it to just a martini tofu triangle -- add a vermouth in place of the sake

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