Text 14471, 128 rader
Skriven 2011-08-07 23:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: kohlrabi
================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Hey Jim!
 ->  HN> We seldom see it in markets here

 -> They are a stock item at my Co-Op and appear frequently if not
 -> continuously at the larger of the two other supermarkets.

 HN> Lucky Stiff!

It's odd and sort of interesting what items are common, scarce or
non-existent, cheap or expensive in different regions.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: General Tso's Fried Tofu Sub
Categories: Sandwiches, Tofu,
  Servings: 4

           Fried Tofu
      1    (1-pound) block firm tofu
           Salt
      1 TB sugar
      1 TB Spanish paprika
   11/2 ts garlic powder
   11/2 ts onion powder
      3 TB cornstarch
      2    eggs, separated
      2 c  panko breadcrumbs
      4 c  canola, peanut, or other
           neutral oil
           SANDWICHES:
      4    (6-inch) soft submarine
           rolls, sliced all the way
           through lengthwise
   21/2 c  Unicorn Sauce (recipe
           follows)
      2 c  snow pea shoots, frisee,
           arugula, or other
           lightweight salad green
   11/2    carrots, julienned
           Roasted Onions (recipe
           follows)
      1    lime, cut into wedges
           Roasted Onions
      1 md yellow onion, sliced into
           thick rings
      1 TB olive oil
           Salt
           UNICORN SAUCE:
      1    egg, separated
      1 ts salt, divided
   11/2 ts apple cider
   11/2 ts malt vinegar
    1/2    jalapeno pepper, roughly
           chopped
    1/2 c  sour pickles
     12    fresh tarragon leaves
    1/4 ts liquid smoke
    3/4 c  canola oil
     7 oz  plum tomatoes
      1 TB plus 1 1/2 tsp horseradish
    1/4 ts sesame oil
      1 TB white vinegar
      1 TB Sriracha
    1/2 c  extra virgin olive oil
           Kosher salt

For the Roasted Onions: Preheat the oven to 400 F. Toss the onion
rings with the olive oil. Salt to taste. Place the rings on a baking
sheet and roast until brown.

For the unicorn sauce: Place the egg yolk, 1/2 teaspoon of the salt,
apple cider, malt vinegar, jalapeno, pickles, tarragon, and liquid
smoke into the bowl of a food processor (if you don't have a food
processor, use a blender on low speed, so that the sauce remains
chunky). Pulse until relatively smooth, but not pureed. Slowly
drizzle in the canola oil until emulsified.

Place the canned tomatoes, horseradish, garlic, sesame oil, the
other 1/2 teaspoon of salt, white vinegar, and Sriracha in a
blender. Puree at medium speed. Slowly drizzle in the olive oil
until emulsified. Combine the two sauces. Season with salt to taste.

For the fried tofu: Slice the tofu into planks about 1/2 inch thick.
You should get a total of 8 planks. Salt both sides of each tofu
piece to taste. Combine the dry spices, and sprinkle the mixture
liberally over both sides of the tofu.

Whisk the cornstarch and egg whites together to create a thick,
smooth paste. Place the panko breadcrumbs in a bowl. Place the
seasoned tofu planks on your left, the cornstarch slurry in front of
you, and the bowl of panko to the right of it, and a clean plate
next to that.

One piece at a time, dip a tofu plank into the cornstarch slurry.
Let it hang over the bowl for a few seconds, allowing excess slurry
to run off. Dip it in the panko, rolling it around with your other
hand. Be gentle. Place the breaded tofu plank on the empty plate.
Repeat for the 7 remaining tofu planks. Heat the oil. Fry the tofu
in small batches until brown, about 11/2 to 2 minutes. Drain on
paper towels. Salt to taste.

For the sandwich: Give the inside of each roll half a generous
squirt of the Unicorn Sauce. Divide the greens evenly among the
rolls. Add the carrots, roasted onions, fried tofu, and a little
more of the sauce. Squirt some lime juice into each sub, or place a
dish of lime wedges out for your guests. Cut the subs in half, and
serve.

Tyler Kord at No.7 in the Ace Hotel
from The Big New York Sandwich Book by Sara Reistad-Long and Jean Tang
Posted by Caroline Russock

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I'm into inexpensive excitement!

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