For those of you that have not been following this saga (as it were). The first try was to replace the tofu in this recipe with the rice tofu, but change nothing else. It worked, kind of. Another try was to season the rice tofu before it set up. That was a crash and burn, since the miso caused the rice-fu not to set. And another try was an attempt to marinade the rice-fu, also a crash and burn. This time, the attempt was influenced by this recipe:
1/3 batch rice Burmese tofu, smashed after setting up
1/4 cup diced onion
1 tsp chickpea miso
1 tsp garlic, minced
1 tsp ginger, grated
1/4 cup quick oats, ground (turns into oat flour)
edit: added oat flour to what was left over from this batch and it seemed to do the trick, apparently still some moisture in the rice-fu after setting, amount is just a guess for now, will have to make another batch to get accurate measures, also need to add more miso but garlic and ginger may not change, making rest of batch tomorrow but will bake this time
Combine the onion, miso, garlic and ginger in a small food processor/blender. Blend till combined. Mix the paste into the smashed tofu, till blended evenly. Take 1/3 cup and make into patties. Coat in breadcrumbs (mixed with optional seafood seasoning). Fry in skillet.
It tasted a bit like fish, but had to much ginger in it and maybe not enough miso and onion. They also did not stick well together while either cooking in the oven (tried first) or when pan frying. I still have some of the mix left and will add some oat flour to it, to see if that solves the problem. I also need to make the cakes earlier and let them sit in the refrigerator to firm up a bit before cooking. If these steps don’t work, then I have another idea to try. Unfortunately, I currently do not have enough rice flour to make another batch. So it might have to wait for a week or two. However, I have found anther recipe for the rice flour Homemade Rice Milk Base. (vegetation are you paying attention).P.S. This is vegetarian, since I am still trying to use up some old bread crumbs.
This is really interesting! Your dish certainly looks like fish! I wish you luck with your quest for the perfect soy-free vegan fish. At least you get to have fun with all the experimenting!
ReplyDeleteSnugglebunny, you make me laugh (and I am always paying attention to your posts :D).
ReplyDeleteI love that you're trying to make soy free vegan fish! I'm sorry they fell apart on you, they look great anyway though!
Vegetation, glad I make you laugh. Just saw that recipe for rice milk and thought of you, due to your mini rant over at PPK. I am going to try a homemade rice milk, but with a few changes from that recipe, since I don't want to keep around the gaur gum and xanthian gum.
ReplyDeleteI had a rant? (lol, I have so many I forget what I rant about :P). Let me know how it goes! The guar and xantham gum kind of scared me off a little too.
ReplyDeleteVegetation, the guar and xantham gum are their for thickening and emulsification, I think. I am going to use this as a guide, but make mine simpler. Like maybe just almond flour, rice flour, hot water and some molasses. If I come up with something, I will put it a recipe. However has to wait till I can afford rice flour. But I may have enough to cut that recipe in half for a test.
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