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| Main Course
| Skillet-Seared Tofu with two sauces |
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| From "Vegetarian Suppers from Deborah Madison's Kitchen" |
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| 1 carton |
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firm tofu packed in water, drained |
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| 2 teaspoons |
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olive oil |
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sea salt and freshly ground black pepper |
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several dashes Worcestershire sauce, steak, tamari, soy, or other sauce |
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slivered scallions and thin red bell pepper strips |
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| Slice the tofu crosswise into 6 pieces and blot with paper towels |
| Heat the oil in a cast-iron or non stick skillet. Add the tofu, sprinkle with salt, and cover over medium-high heat until golden. At first it will twitch around as the water in the tofu truns to steam, but then it will settle down. Once the first side is browned, turn and cook the second side, about 10 minutes in all. Shake on a tablespoon or two of the sauce and continue cooking until it evaporates, leaving the tofu seasoned and glazed. Season with pepper, scatter the scallions and peppers all over and serve. |
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| Recipe Source |
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Author: Deborah Madison Source: Vegetarian Suppers from Deborah Madison's Kitchen (Broadway Books)
Deborah notes: "It takes about ten minutes to go from the carton to the plate -- scarcely time enough to get a salad or side dish together."
"You can smother it with sauteed mushrooms or onions, you can put it in a sandwich with the works ... (or) slice it thinly and then toss it with skinny udon noodles ... There are endless possibilities."
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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Click here for more information on Deborah Madison.
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