Saturday, June 13, 2009

Beer Battered Coconut Tofu, Shiitake and Scape Tempura, Summer Rolls

Dinner 6/13

Beer Battered Coconut Tofu

Baby Basmati Rice

Shiitake and Scape Tempura

Summer Rolls

The tofu was smoked with oolong tea, then dropped in a beer batter loaded with dried (unsweetened) coconut and deep-fried at 375F until golden brown and delicious.

Today's found-in-the-back-of-the-pantry-item? Baby Basmati Rice, which was greatly improved upon by adding some of red curry and coconut milk dipping sauce.

While we were deep-frying we also did some tempura with shiitake mushrooms and scape tops (from Rootstown Organics) served along with the aforementioned red curry dipping sauce.

Starting us off was a quick summer roll stuffed with red cabbage, carrot, cucumber, daikon, red leaf lettuce and a rice vinegar and canola oil dressing, topped with black sesame seeds.

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