Saturday, March 2, 2013

Pistachio Crusted Tofu, Sweet & Sour Peaches, Grilled Vidalias & Green Bean Salad

One Year Ago Today Porcini Mushroom Cutlets with Pickled Sea Beans & Lemongrass Sauce

Two Years Ago Today Spanish Style Frittata with Patatas Bravas

Tofu cutlets coated in pistachios and baked until firm with caramelized vidalia onions, sweet and sour peach chutney and grilled green bean and asparagus salad.

Pistachio Crusted Tofu
serves 2
1lb extra firm tofu, drained and pressed for at least an hour, cut into 4 slices
2 tbl tamari
2 tsp sriracha hot sauce
1/4 cup pistachios
1/2 cup regular (not panko) breadcrumbs
1 tsp ground coriander
salt & pepper, to taste

Preheat the oven to 400.
Coat the tofu with tamari and sriracha on both sides and set aside while you make the breading.
Pulse the pistachios in a food processor until broken down. Add the breadcrumbs, coriander and season with salt and pepper.
Pulse into fine crumbs and coat the tofu on all sides.
Lay on a greased baking sheet and bake for 30 minutes, flipping once after 15 until golden brown.

Sweet & Sour Peaches
serves 2
1 cup water
1 large yellow peach, small diced
2 tbl organic cane sugar
1 tbl white vinegar
1 tsp minced jalapeno
1/4 tsp sriracha hot sauce
1/2 tsp grated fresh ginger
salt, to taste

Combine all of the ingredients in a pot and bring to a boil. Cook over high heat for 30 minutes until almost all has reduced and the peaches are sweet and sticky. Taste and season with salt.

Grilled Vidalia Onions
1 large vidalia onion, 1/2" slices
extra virgin olive oil
salt and pepper

Preheat a grill pan to medium high.
Rub the onion slices with olive oil and place on the grill. Season with salt and pepper and grill for 12-15 minutes each side until tender and caramelized.

Green Bean & Asparagus Salad
1 handful green beans, ends trimmed
1 handful asparagus, woody ends trimmed, halved vertically
1 tbl extra virgin olive oil
1 tsp ground coriander
salt and pepper, to taste
2 tbl fresh cilantro leaves

Preheat a grill pan to medium high.
Toss the green beans and asparagus with olive oil, coriander, salt and pepper and grill for 10-15 minutes until just tender and caramelized. Toss with cilantro leaves and serve.

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