Monday, May 07, 2012

Elvis-Fried Tofu with Gravy and Braised Chard

Dinner 05/07

Elvis-Fried Tofu with Gravy

Braised Chard

Bringing back one of our favorites!

Elvis Fried Tofu
(makes 16 pieces)

1 block of firm tofu
smoker box with hickory chips (optional)
1 1/2 tbs. tamari

Cut the tofu into eight rectangular cutlets, then cut each cutlet diagonally into long triangles.

Smoke the tofu with hickory chips for 25 minutes.

Remove from the smoker box, place the tofu on a flat plate and add the tamari, turn to coat both sides, let marinate for 5 minutes.

3/4 cup of (Einkorn) flour
1 1/2 teaspoons of (smoked) paprika (if you have it, if not regular will do)
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper

Oil (for frying)

Add the flour, paprika, salt and pepper in a medium-sized brown paper bag and shake to mix.

Add half of the marinated tofu cutlets and shake until well coated. Remove from bag and knock off excess flour. Repeat with the second batch.

Using two cast-iron skillets add about 1/8" of oil over high heat (If you're using just one cast-iron skillet, divide the tofu into two batches and fry separately). When oil has come to temp, add the coated tofu pieces gently into the oil and fry until well browned on both sides (about 3-4 minutes per side). Drain on a rack (or the brown paper bag).

The gravy started in a large pan on medium heat with in 1 tbs. olive oil, then add 1/2 red onion, diced and cook for 5 minutes. Add 2 cloves of minced garlic and cook for one additional minute. Next, make a simple roux by adding 1 tbs. potato flour and cook them together until the roux turns light brown. Then whisk in 1 cup of veg stock, 1 tbs. tamari and fresh cracked black pepper until thickened. Check for seasoning and keep warm.

The chard was slow cooked, starting with 1 tbs. olive oil on med-low heat and adding the other half of the red onion from the gravy, diced and cooked 5-6 minutes. Next, add 2 cloves of minced garlic, salt, pepper & red pepper flakes to taste and cook for another minute. Add the sliced chard and turn until wilted, about 4-5 minutes. Turn the heat down to low, slap on the lid and cook for another 5 minutes or so, finishing with a splash of tamari at the end. Check for seasoning.

To assemble, start with the chard as the base and top with the tofu and gravy.

Thankyou, Thankyouverymuch.

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