Beer Battered Tofu Planks
served with Tangy Cole Slaw and a Brown Rice Sauté
This beer battered tofu planks recipe is actually three recipes on one page. Why? Because, grouped (or served)
together they make one terrific meal! You might choose to make any one
of these and serve it with something else to your liking as well,
however,
we thought the beer battered tofu, cole slaw and sautéd rice were perfect complements for one another.
The
fried batter dipped tofu is done to a perfect golden brown which gives
it a light crunch on the outside. The cole slaw has just the right
"edge" to it and it balances with the fried tofu perfectly. Add in the
sautéd brown rice with all of its flavorful components and the only
thing left to do is uncork a bottle of good wine and enjoy!
Beer Battered Tofu Planks with Tangy Cole Slaw
and a quick, tasty Brown Rice saute
Tofu Planks
Ingredients
1 (16 ounce) pkg. of extra firm tofu
1/2 (12 ounce) bottle of your favorite beer (drink the other half as you go)
3/4 to 1 cup of unbleached whole wheat flour
1 cup stone ground yellow corn meal
1 tablespoon of paprika
1 tablespoon of garlic powder
1/2 tablespoon of onion powder
3/4 teaspoon of kosher salt
1/2 teaspoon of fresh ground black pepper
olive oil (enough to supply about 1/2 inch of oil to bottom of skillet)
How we make it
In one bowl combine the whole wheat flour and the beer. Add half the flour and
stir until combined, then slowly add the remaining flour until you have a thin
batter.
In a second bowl, combine the corn meal, paprika, garlic and onion powder and
the salt and pepper. Mix together thoroughly.
Heat about a half inch of oil in a medium to large skillet. The oil is hot enough
to fry when a small drop of water skips across the surface of the oil.
Hopefully you have a tofu press and have pressed the tofu ahead of time. If not,
you will need to press it before continuing. Once the tofu is ready, slice it into
thin slabs or planks, about 1/4 inch thick. You should get about 10 to 12 planks
from one package of tofu.
Dip each tofu plank into the batter. Allow to drip off most of the excess, then place
the planks into the bowl of dry ingredients to coat with the corn meal mixture.
Carefully place the planks in the hot oil and fry for 2 to 3 minutes before flipping
them over. They will cook to a golden brown and have a crisp outer crust. Remove the
planks from the oil and place on a dish covered with paper towels to drain off the excess
oil.
Makes about 4 servings.
Tangy Cole Slaw
This is a quick, easy cole slaw recipe.
Ingredients
1 (14 ounce) package of shredded cole slaw mix (cabbage, carrot, etc.)
6 tablespoons of Vegenaise (vegan mayo substitute)
4 tablespoons of horseradish sauce (you can also use about 2 to 3 Tbsp. of raw horseradish)
2 to 3 tablespoons of sugar
3 tablespoons of white wine vinegar
salt and pepper to taste
How we make it
Combine all ingredients in a medium to large bowl. Mix thoroughly, add salt and pepper
to taste and refrigerate until ready to use.
Makes about 6 servings.
Quick Brown Rice Sauté
Ingredients
1 bag of "boil in bag" long grain brown rice
2 cups of vegetable broth
1/2 green bell pepper, small diced
1/2 small yellow onion, small diced
4 medium to large white mushrooms, sliced
1 teaspoon of celery salt
2 tablespoons of olive oil
How we make it
Add the vegetable broth to a medium to large, microwave-safe bowl.
Place the bag of rice in the bowl and microwave according to pack-
age directions (usually 10 minutes). When cooked, remove the bag,
press it to drain off excess liquid and allow it to cool while you
chop the onion and peppers and slice the mushrooms.
Heat the oil in a skillet or wok over medium-high heat. Add the onions
and cook until translucent. Add the peppers and cook for 2 to 3 minutes.
Add the mushrooms and cook for 3 to 4 minutes. Finally, add the rice
and celery salt, reduce heat to medium-low and cook until mushrooms and
onions have browned and peppers are very tender.
Makes about 4 servings.
Plate all three of these delicious recipes and you have a completely
delicious meal!
or
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