Basic Broiled Chick-fu

Back to the chick-fu experiment tonight. Since the previous experiment with marinating and baking was a crash and burn, I was in hope that this recipe (Basic Broiled Tofu, VCON pg 126) might work better. And to my great surprise it was a success. Even though the chick-fu did get a bit overdone, this does seem to be one recipe that works for both tofu and the chick-fu. It must be due to the broiling, but the chick-fu did not really develop that eggy taste it can when pan frying it. Also, the soy sauce and lemon juice from the braising sauce works well with the chick-fu; since you do get that salty, tart taste on your tongue when eating the triangles. Guess this means I am going to have to make the Dill-Tahini sauce and try the Greek Tofu Benedict sometime. And also make some extra to see how they are in a pita sandwich. The Tofu Florentine is also on the menu now as well.

Now I will have to wonder how the chick-fu will taste with the cornmeal and chili treatment (Chili Cornmeal-Crusted Tofu, VCON pg 125).