(pan-fried tofu wrapped in yukon gold potato threads, topped with garlic, tomato paste, lemon juice and sauteed mushroom, over farfalline pasta)
Mixed Greens Salad
(with dried tart cherries and fig vinaigrette)
After all the fun playing with the spiral cutter yesterday, we decided to try out an idea we've had for a while -- tofu wrapped in potato threads.
For the first attempt, we par-boiled the potatoes for 1 minute just to soften them up -- and the long threads promptly broke apart. Plan "b" was to just peel the potatoes and wrap them raw around the cooked tofu, and then saute them together in the wok until the potatoes were golden, and then finish the whole dish off in the oven for 10 minutes at 350F. Turned out to be a much better plan ;) -- the potatoes were a good compliment to the mushrooms and the sauce...
PS: Euan, thanks for the link ;)