Saturday, March 08, 2008

Mongolian-Styled Seitan, Crispy Lo Main Noodle Cake, Tempura Green Beans, Tofu Triangles

Dinner 3/08

Mongolian-Styled Seitan

Crispy Lo Main Noodle Cake

Tempura Green Beans

Tofu Triangles

We kind of just winged the Mongolian styled seitan -- the sauce was a mixture of onion, garlic, turmeric, tomato added to the fried seitan. It then sat on a base of the crispy lo mein noodle cakes adapted from Jean-George Vongerichten -- slightly undercooked lo mein noodles mixed with sriracha sauce, scallions and a little grapeseed oil and fried in a flat-bottomed wok until crispy on one side (about 3-4 minutes), then flipped and fried until finished. Simple and effective...

And while it wasn't quite the epic win of scallions in 2004, the green beans were plentiful and extremely cheap, so tempura it was. As we had the oil already going, we made the tofu triangles, marinated with tamari, gin, pepper and cornstarch, then deep-fried.

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