I have tofu in the freezer right now do you?

Do you know that if you press and drain your tofu before using it has a lot better texture. But freezing it overnight makes for an even better texture. More chewy and meat like texture for all you meat lovers. I found this recipe in Allyson Kramers ” Great Gluten free vegan eats” It does look yummy and since I have lots of carrots at the moment well lets try it. So here goes. I will let you know what I think.

Slow simmered Tofu with peanut sauce.

1 block 15 oz extra firm tofu pressed and drained and then cut into 4 slabs and frozen overnight.

5 carrots peeled and diced

2 cans full fat coconut milk

1 medium spanish onion sliced

2 cloves garlic minced

1 teaspoon freshly grated ginger

3 bay leaves

1/4 cup creamy peanut butter

1/4 teaspoon cayenne pepper

salt to taste

cooked rice for serving over I also thought that noodles would be good

Mix all of the sauce ingredients together and place in a large saucepan to accommodate the cutlets to lie flat.

P;ace frozen cutlets(no need to thaw) into the sauce in the pan making sure the cutlets lie flat and are covered in the sauce. Cook at medium heat till sauce comes to a boil  about 15 minutes. Cover and reduce heat  to medium  or low and  simmer about 2 hours spooning sauce over cutlets when you  Stir the sauce occasionally. Do not turn the cutlets. Then uncover the pan cook 1 more hour  till sauce has reduced to thick gravy like consistency and edges of onions and carrots are golden brown . Remove bay leaves and serve over rice or noodles.  Sounds yummy , doesn’t it. Tomorrows dinner here we come. I think possible another vegetable in the sauce might be a good addition too ,peas.

Notes on this one so we went ahead and made the dish as called for in the recipe. First I think it was an expensive dish with the coconut milk being over 2-3 dollars a can plus your veggies ,tofu and a grain. In the end we are not going to be making this dish for more reasons than that . The flavor would have been better with a mushroom broth and a little coconut milk for added flavor and the fat. It does indeed have to cook all that time in a skillet. We did some of the cooking in a crock pot and it had to go into the regular pan after the allotted time and it never did get crispy or golden. I guess it is just one of those things that needs to be simmered in a regular skillet.  It does make me mad that I do a lot of work to make a recipe and in the end it is a real dud. I have lots of cookbooks and lets just say I always go ahead and double sometimes triple the seasonings or will just not make some recipes because just looking at it makes me know…..So every once in a while I give in and end up with yes a dud. This one was it. Even seasoned cooks don’t always have successes.

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Any thoughts?