Open Sesame!

So, I decided to venture out of my Isa/Terry cocoon and onto the Vegan Planet. (That was a crappy segue, I apologize.) Don’t get me wrong, I love these babes with all my heart and I would never say a bad word about them. Once in a while, though, I want to look at other recipes. I want to check out other vegan cookbooks. It’s not their fault, i swear. It’s not them, it’s me. They’ll understand…………….right?

This book is just as amazing as Veganomicon, I must say. Not quite as entertaining, but it has things like sauces and chutneys and even a gremolata that you can make yourself and I like that kind of recipe. I hate stuff like vegan sour cream, and vegan cheese. Gross!! Also, there’s nothing worse than buying a vegan cookbook and all the recipes contain wierdo ingredients or stuff that costs eighty dollars an ounce. (Not that Vcon does that, don’t misunderstand, please.) I’m a cheapskate, or as I like to refer to myself, parsimonious. Oh, and I’m super lazy. Ask anyone. Here’s the food…

This recipe is packed with calcium so if you’re looking to put more of the bone-strengthening mineral in your diet, this is for you. Plus, it says ‘three-way’ in the title. Yeah, baby.

Three-way Sesame-coated Tofu Strips with Spicy Broccoli (pg. 341)

2 1/2 cups broccoli florets

1/4 tahini

2 Tbsp tamari or soy sauce

1/3 cup water

1 cup sesame seeds

1 lb xt firm tofu, drained and cut into 1/2 in. by 1/2 in. strips

2 Tbsp peanut oil

1/2 tsp crushed red pepper flakes

2 tsp toasted sesame oil

Steam the broccoli only about 3 minutes, until tender-crisp. Immerse into cold water to keep that beautiful green color. Drain and set aside.

Heat 1 Tbsp of the peanut oil in a skillet over medium heat.

In a small shallow bowl combine the tahini, 1 Tbsp of the tamari and enough water to make a smooth paste. Place the sesame seeds on a plate. Dredge each tofu strip in the tahini first, then coat with the sesame seeds.

Working in batches, add tofu strips and cook on each side until lightly browned, about five minutes total.

Once tofu is done cooking, heat remaining Tbsp of oil in skillet and place broccoli with the red pepper flakes. Stir-fry until hot, about two minutes. Splash with the remaining 1 Tbsp of tamari.

Place broccoli and tofu together on platter and drizzle with the toasted sesame oil. Serve hot.

*****I needed more peanut oil for frying, and more time to cook. My stuff was not browned after three minutes on one side. I also don’t have toasted sesame oil, for Pete’s sake, I’m not Martha! So there was no drizzle at all. Boo hoo.

This was delicious hot off the pan but only so-so reheated the next day. Either halve the recipe if it’s not all going to get eaten or prepare to NOT be dazzled at lunch the next day, like I wasn’t. Pictured is what mine looked like. It tasted pretty awesome but my intestinal tract was angry with me for a few days. Apparently, it doesn’t get along with sesame seeds.

Hooray! I got Skinny Bitch in the mail today! I have been reading and trying to decide what to make, so my next post will include a review and a recipe. Until then…

Viva La Vengeance!!

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