Tuesday, April 5, 2011

Tofu Drumettes, Mango Avocado Salad, Wonton Crisps

Sweet and slightly spicy sticky drumettes marinated in pineapple and sesame served with a fresh spinach salad with ripe mango, avocado, cashews, cilantro-citrus vinaigrette and crispy wonton skins.

Tofu Drumettes
3/4 cup pineapple juice
1/4 cup apricot nectar
1/4 cup tamari
1/4 cup organic light brown sugar
2 tbl sesame oil
1 tsp garlic powder
2 tbl chili powder
1 tsp red pepper flakes
16oz extra firm fresh tofu, drained, cut into 8 slices
cooking spray
1 tbl cornstarch
1/4 cup roughly chopped cilantro leaves
2 scallions, minced, green parts only

Combine the pineapple juice, apricot nectar, tamari, brown sugar, sesami oil, garlic powder, chili powder and red pepper flakes in a large shallow bowl. Add the tofu, toss to coat and marinate for at least 2 hours to 4.
Preheat the oven to 450. Line a baking sheet with foil and coat with cooking spray. Remove the tofu from the marinade, set the marinade aside. Lay the drumettes down in a single layer and bake for 30 minutes until caramelized. Make sure to turn the drumettes over once after 15 minutes.
Pour the marinade in a small pot and bring to a simmer. Add the cornstarch and whisk until combined and the marinade starts to thicken. Let simmer for 5 minutes while whisking occasionally.
When the tofu is done, coat it liberally with the thickened sauce and garnish with cilantro and scallions. Serve extra sauce on the side.

Mango Avocado Salad with Wonton Crisps
1/2 cup cilantro, packed
2 tbl cup lime juice
2 tbl cup orange juice
1/2 tsp salt
1/4 tsp pepper
1 garlic clove, minced
1/4 cup extra virgin olive oil
2 cups baby spinach
1 avocado, small dice
1 mango, small dice
1/4 cup roasted, salted cashews, chopped
10 wonton wrappers, halved diagonally
canola oil
Hawaiian red salt or coarse sea salt

In a blender add the cilantro, lime juice, orange juice, salt, pepper and garlic. Blend to combine. With the machine on, slowly stream in the oil to emulsify. Taste and season.
Pour a thin layer of oil in the bottom of a saute pan. Once hot, pan fry the wonton crisps until golden brown on both sides, drain on a paper towel and sprinkle with red salt.
Combine the arugula, avocado and mango. Dress with vinaigrette and garnish with cashews and wonton crisps.

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