Remember how my brother and sister-in-law got me awesome vegan cookbooks for Christmas? No? Well, they did. And it is because of “Veganomicon” that I bring you Chile Cornmeal-Crusted Tofu & the shrooms were improved by yours truly.
So first thing’s first, I don’t have a tofu press. So I present to you a little thing called improvisation:
Here’s what you need:
Stir that up until the cornstarch is blended. Dunk the tofu triangles in that bowl first then into this bowl:
Bring about 1/4 inch of vegetable oil to an intense boil on the stove & when it’s ready, throw (or place carefully if you’re not a fan of third degree burns) the tofu in.
Fry for three minutes on one side and two minutes on the other side. Place tofu on a paper towel to drain.
As for the shrooms..
Just saute these bad boys until you don’t feel like sauteing them anymore. At least that’s what I did, and my former mushroom-hating self ate the entire package solo-style. (Who’s a champ? This guy!)
Ta da!! *Almost* vegan dinner is served.
Leave a Reply
You must be logged in to post a comment.