Thursday, November 01, 2007

Pretzel Tofu with Mustard Sauce, "Drunken" Cabbage, Pierogi

Dinner 11/01

Pretzel Tofu

Mustard Sauce
(from Veganomicon)

"Drunken" Cabbage


We bought a package of pretzels (in little bags) for Halloween -- surprisingly we didn't get teepee'd because of this -- but there were a few leftover bags. So, pretzel coated tofu it was... and what matches well with pretzels? Mustard. So, it was an excellent opportunity to try the mustard sauce from Veganomicon* (Hi Isa -- we received the book!).

We did a three station method -- tamari-marinated tofu cutlets were rolled in seasoned flour, then dipped in a cornstarch slurry, finally coated with crushed pretzels and caraway seeds. The tofu cutlets were then fried in the big cast-iron pan until golden brown on both sides. The tofu was then put on a sheet pan and baked for 20 minutes at 350F. After they came out of the oven, they need to rest for 5 minutes or so before you try to cut them into long triangles -- they tend to tear.

They were placed on a bed of "drunken" cabbage (cabbage braised in beer with mustard and caraway) done in a ring mold.

The pierogi (cabbage filling) were from the batch we made late last year and vacuum sealed. I've said it before, but it bears repeating -- it's worth the cost of an extra freezer if you get a vacuum-sealer. When the opportunity presents itself -- in this case it was a giant cabbage for $1 -- you can bank these beauties for nights when you don't feel like cooking, or for an impromptu party.

* Two words: Buy it!

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