Wednesday, September 14, 2011
Cornmeal Crusted Tofu with Jalapeno Cheddar Grits
The last time we had these grits we tried them with fried green tomatoes...that didn't work out so well but boy those grits were tasty.
Cornmeal Crusted Tofu (from Veganomicon)
1 pound extra firm tofu, drained and pressed (frozen then defrosted for ultimate texture)
1 c almond or regular milk
2 T cornstarch
1 c cornmeal
2 T chilie powder
1 t cumin
1/4 t cayenne
1 T lime zest
1 1/2 t salt
Slice the tofu into 8 slices. Combine milk with cornstarch in a shallow bowl and mix well. In another bowl, toss cornmeal with the remainder of ingredients.
Heat about 1/4 inch or less of oil in a large skillet (I love my big rectangle electric skilletfor this) to medium heat. Drop one piece of tofu into the milk mixture then dredge in the cornmeal mixture. Cook the tofu in batches if necessary so you don't overcrowd the pan. Fry the tofu for about 3 minutes per side till browned on each side. Drain on paper towels.
Jalapeno Cheddar Grits
1 c grits
3 jalapenos, diced
3/4 c sharp cheddar
Cook grits according to package directions. When there are 5 minutes left in cooking, stir in the jalapenos and cheddar. Easy peasy.