Saturday, May 24, 2008

Spicy Basil Tofu, Jasmine Rice, Coconut Milk and Mushroom Soup, Deep-Fried Tofu Triangles

Dinner 5/24

Spicy Basil Tofu

Jasmine Rice

Deep-Fried Tofu Triangles

Coconut Milk and Mushroom Soup

The deep-fried tofu triangles were coated with gin, tamari, pepper and finally dredged in cornstarch before being put in 385F peanut oil for 3-4 minutes. They'll puff up quite a bit in the oil, but will shrink noticeably afterwards. The dipping sauce is tamari, agave, sriracha and lime juice.

The soup was adapted from a recipe by Karen McNeil in "Wine Food and Friends" -- very Southeast Asian.

The main course was our take of the dish we would get at Lemongrass in Cleveland Heights -- extremely spicy and fragrant from the Thai chiles and basil with baby corns added for our daughter who is disappointed if they're not included. ;)

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