Tuesday, February 10, 2009

Cornmeal Chili Burmese Tofu

After the debacle of last night, I am so happy that my experiment worked. The experiment was to make the Cornmeal Chili Tofu with the Burmese Tofu. The chick-fu cooked up nicely in the oven and did not have an “eggy” taste when eating them. The spices on the coating were what I tasted, not the chick-fu underneath. But the next time I do this, I will make less of the batter and maybe use less spices. Even with using chipotle chili powder and ancho chili powder in place of the regular chili powder and cayenne, it was still quite spicy. Even the Lime Crema (or lemon in this case, since I had no lime juice) from the Baja Tempeh Tacos didn’t really cool them down. Now I want to try them in a wrap or something to see how they taste cold. But that is for tomorrow.

On the side is the last of the Broccoli Polenta and some steamed cauliflower. And I finally found a better way to eat cauliflower then using cheese sauce. Here I am using the Citrus-Date-Sesame sauce from VCON and have found that it makes the cauliflower taste quite good. the richness and sweetness in the sauce adds some flavor to a somewhat bland vegetable.

List of substitutions I am doing it this way, since I have so many today

Cornmeal Chili Tofu

Tofu: replace with Burmese Tofu
Cayenne powder: replaced with ancho chili powder

Lime Crema

Soy yoghurt: replaced with Soy Delicious Coconut Milk Yoghurt plain
Grapeseed or avocado oil: replaced with canola
Lime zest: had to leave out since didn’t have any
Lime juice: used lemon since that was all I had

All for today. See you tomorrow.

1 comment:

  1. Mmmm that looks good! I'm STILL waiting for my split pea flour (the lady today said she swore she got some in and will call me if she can get some but we'll see *cranky face*). Good to know it holds up coated and baked!