I mostly buy a bunch of Tofu not sure what I will do with it, sometimes I'm just trying things out, some are good some not that much, but that's the challenge.
And this recipe is pretty easy. You can taste with whatever spices you like. I made mine like the chicken wings or at least I tried so and I'm pretty proud of the result. You can eather serve them as a appetizer with some ketchup or any other dip and a Lettuce leaf (all rolled up or just with a wood stick picking up) or as a main dish with rice and vegetables.
If you don't have chickpeaflower at your home you can take pancho breadcrumbs as well. Just have a look at the packing instruction on how to use.
Tofu Popcorn Chick’n
Ingredients:
350g
/ 13oz block firm or extra firm tofu
⅓ cup chickpea/garbanzo flour
¼
cup nutritional
yeast
1
Tbsp wet mustard
1
tsp salt
1
tsp all
season salt (try cajun
or lemon
pepper for different flavors)
½
tsp pepper
⅓ – ½ cup water
2-3 Tbsp olive oil
Method:
Press tofu
for about 10 minutes. Drain tofu, wrap in paper towels or clean tea towel, and
place heavy items on top to press. I use a heavy chopping board with some
weights on top.
Meanwhile,
prepare the coating.
Combine all
dry ingredients in a bowl.
Slowly add
the water, whisking as you go. The coating should be the consistency of pancake
batter.
Add
mustard and mix.
Break the
tofu into big crumbles into the coating. You can also chop into ‘sticks’ or
into nugget sized pieces. I prefer to do crumbles as its less fussy to cook and
comes out just as good.
Combine tofu
and coating.
Heat oil in a
non stick pan.
Pour the tofu
mix into the pan and spread so the tofu is on a single layer.
Cook on both
sides until golden brown, adding oil as needed.
After cooking take they out of the pan and put them on a paper towel for soaking up the leftover oil. Serve them as you desire.
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HERB PATTIES
Ingredients (for 4 people):
2 tbsp. Mustard,
1 handful of fresh fine chopped herbs
1 onion,
100 g light bread
250 g Veggie mince,
salt, pepper
Preparation:
Soak bread in water for 5 minutes, press out and mix with the veggi minced, finely cut onion, the mustard and the fresh spring herbs. Season as desired with salt and pepper. Knead the mass well and shape with moistened hand in mini patties. FRY in good olive oil in a frying pan golden-brown on both sides.
Serving suggestions:
• Cold with a delicious dipping sauce • as hot a delicious, colourful salad • hot with a dark side dish sauce to vegetables and rice or potatoes
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