Crispy Tofu For Meat Eaters - From The Week 5/2/08
- 2 tbsp peanut oil
- 1 lb extra firm tofu, drained and sliced crosswise into 3/4 inch thick slabs
- 1 1/2 cubs (4 oz) thinly sliced shiitake mushroom caps
- 3 oz cured chorizo ( 1 1/2 small links), diced
- 2 scallions, thinly sliced, dark green parts reserved for garnish
- 1/4 cup chicken broth
- 3 to 4 tsp soy sauce
- 2 tsp mirin or dry sherry
- Using paper towels, pat tofu dry. Heat oil in a large nonstick skillet over medium-high heat. Place tofu slabs in pan and cook, peeking as little as possible, until golden on bottom, about 3 minutes. Turn and cook other side, 2 to 3 minutes more. Drain slabs on a paper towel lined plate. Increase heat to high. Ad mushrooms, chorizo and white and light green parts of scallion. Cook, tossing occasionally, until mushrooms are softened and light golden, about 3 minutes. Stir in broth, soy and mirin. Cook until sauce reduces and thickens slightly, about 1 minute more. If tofu is no longer hot, push vegetables in pan to one side, add tofu and cook until heater through. Transfer hot tofu to serving plates an top with mushroom mixture and pan sauce. Sprinkle with dark green scallions.
peanut oil, extra firm, cubs, cured chorizo, scallions, chicken broth, soy sauce, sherry
Taken from www.epicurious.com/recipes/member/views/crispy-tofu-for-meat-eaters-from-the-week-5-2-08-50152500 (may not work)