-Just a basic recipe for moderately spicy sauteed tofu, quick and easy
-and not too unhealthy. Goes well with steamed broccoli.
-
-* Ingredients
-
- - 14oz (397g) Firm Tofu
- - Oil for sauteeing (toasted sesame or olive)
-
-** Marinade
-
- - 1/3 cup water
- - 3 tbsp low sodium soy sauce
- - 2 tbsp apple cider vinegar
- - 1.5 tbsp pomegranate molasses
- - 3 cloves garlic, minced
- - 1 small serrano or habanero pepper, minced
- - 1 tsp corn starch
-
-* Directions
-
- 1. Cut tofu into cubes of desired size (1/2 inch suggested)
- 1. Combined marinade ingredients except for corn starch
- 1. Cover tofu with marinade, marinate for ~30 minutes, refrigerated
- 1. Strain tofu, retain marinade!
- 1. Mix retained marinade and cornstarch well
- 1. Preheat pan with oil over medium-high heat
- 1. Sautee tofu for ~5 minutes, tossing every 30s
- - Alternatively, sautee for 2-3 minutes per size, flip once with
- tongs
- 1. Pour marinade sauce into pan, stir around occasionally until sauce
- thickens (~6 minutes).
-
-* TODO
-
-Not crispy enough, increase sauteeing time to 10-12 minutes
-
-Use extra firm tofu, maybe press? (signs point to pressing being a
-white people thing though).
-
-increase pomegranate molasses to 2tbsp I think
-
-i think it wouldn't be terrible with only 2tbsp of soy sauce to drop
-the salt content further
-
-bird's eye peppers instead of serrano/habanero
+Just a basic recipe for moderately spicy sauteed tofu, quick and easy
+and not too unhealthy. Goes well with steamed broccoli and rice.
+
+I don't press the tofu as I find when it does it absorbs too much of
+the marinade and the inside of the cubes just become vaguely vinegary.
+
+* Ingredients
+
+ - 14oz (397g) Firm Tofu
+ - Oil for sauteeing. Recommend a few tbsp of plain sesame oil with a
+ small amount of toasted sesame oil added near the end.
+
+** Marinade
+
+ - 1/2 cup water
+ - 2.5 tbsp low sodium soy sauce
+ - 2 tbsp apple cider vinegar
+ - 2 tbsp pomegranate molasses
+ - Try to find some with no added sugar (hard
+ nowadays!). [[http://www.alwadi-alakhdar.com/products/molasses/natural-pomegranate-molasses/][Al Wadi pomegranate molasses]] is available on Amazon
+ (Bezos wins this round...) if your local market doesn't have any
+ pure pomegranate molasses.
+ - 4 cloves garlic, minced
+ - 1/2 tbsp onion powder
+ - 1/2 tbsp garlic powder
+ - 1 small serrano or habanero pepper, minced
+ - 2 tsp corn starch
+
+** Sauteed Vegetables
+
+Can really be anything, sautee separately for a few minutes. I like:
+
+ - 1 Sweet bell pepper (red, yellow, or orange)
+ - 1 bunch green onions
+ - Baby Corn
+ - Snap peas
+ - 1/2 medium white onion (cut into 1/2 inch thick slices parallel
+ with rings, then cut each slice in half)
+ - 1 tbsp chili paste
+
+** Rice
+
+ - 1 cup rice
+ - 2 whole cloves garlic
+ - 1/4 tsp tumeric
+ - 1 tsp paprika
+ - 1 tsp olive oil
+
+Cook rice on side, using whatever rice you like. Remove garlic before
+serving.
+
+* Directions
+
+ 1. Drain tofu and cut tofu into cubes of desired size (1/2 inch suggested)
+ 1. Combine marinade ingredients except for corn starch and freshly minced garlic
+ 1. Cover tofu with marinade, marinate for ~30 minutes, refrigerated
+ 1. Strain tofu, retain marinade!
+ 1. Prepare cornstarch by dissolving in a few tbsp of water
+ 1. Mix retained marinade, cornstarch, and minced garlic well
+ 1. Preheat pan over medium-high heat
+ 1. Add oil and sautee tofu for ~12 minutes, tossing every three or
+ four minutes
+ 1. Lower heat to medium, add sauce, and simmer until sauce
+ thickens (~8 minutes).
+
+* TODO
+
+bird's eye peppers instead of serrano/habanero
+
+pressing tofu seems to have made it worse; outside of tofu isn't as
+"chewy" and inside just tasted like marinade and was a bit chewier
+than I wanted. Skip.
+
+In the batch where the tofu was pressed (and I first increased the
+cornstarch), the sauce thickened in under four minutes and scorched a
+bit from the heat. Sauce did not thicken quickly in next batch (did
+not press tofu) -- it looks like pressing the tofu caused the tofu to
+absorb more of the marinade so there was less sauce.
** Basic Bean Patty
- 850g black beans cooked (2x425g cans no salt added black beans),
- - 816g after draining/rinsing
+ - 816g after draining
- 689g after drying in oven
+ - 1-2 tbsp sesame oil (for frying patties)
or
- - 700g? cooked from dry beans
+ - 700g cooked from dry beans
-About eight patties.
+Makes six to eight patties.
** Binder
** Spices
- - 2tbsp olive oil (for sauteeing)
- - 1/2 medium white onion
- - 3 serrano peppers
- - 6 cloves garlic
- - 1tbsp cumin
- - 1/2 tbps maras biberi flakes or aleppo pepper flakes
- - 1/2 tsp ground ginger
+ - 2tbsp olive oil (for sauteing onions)
+ - 1/2 large white onion
+ - 2 Serrano peppers
+ - 1 habanero pepper
+ - 1 Sweet bell pepper (red, orange, yellow -- doesn't matter)
+ - 8 cloves garlic
+ - 1 tbsp cumin
+ - 1/2 tbsp maras biberi flakes or aleppo pepper flakes
+ - 3/4 tsp dried ground ginger
+
+If you want this to be less spicy, either the habanero or Serrano
+peppers can be left out (If I had to choose, I'd drop the Serrano
+peppers as I find a habanero pepper complements the sweet bell pepper
+more, unless you can get ripe Serrano peppers).
* Directions
** Prepare Canned Beans
-Stolen from [[https://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html][Serious Eats]], canned black beans should be dehyrated a
+Stolen from [[https://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html][Serious Eats]], canned black beans should be dehydrated a
bit.
1. Preheat oven to 350°F
- 1. Drain beans, discarding liquid.
+ 1. Drain beans, discarding liquid. Don't rinse.
1. Spread beans on foil lined baking sheet with sides
1. Place in oven for ~15 minutes
If using beans cooked from dry beans, this can probably be skipped?
-** Sauteed Spices
+** Sauteed Herbs and Vegetables
1. Dice white onion
- 1. Mince peppers and garlic
- 1. Sautee onion, peppers, and garlic with olive oil until onions are
- slightly browned
+ 1. Dice bell pepper
+ 1. Mince hot peppers and garlic
+ 1. Retain half uncooked of onions/peppers/garlic uncooked. Drain
+ while sauteing other half.
+ 1. Saute onion, peppers, and garlic with olive oil until onions are
+ lightly browned
1. Squeeze in paper towel after cooled to drain any excess moisture
- and oil
+ and oil. Do the same for the uncooked vegetables (gently).
** Combine!
+ 1. Mix dry spices before and beans in bowl **before** mashing (this seems
+ to help diffuse the spices more consistently).
1. Mash beans to desired consistency in a mixing bowl. Mostly paste
with some partially mashed beans is good.
- 1. Mix in dry spices
1. Mix in garlic, peppers, and onions
1. Mix in binder
-Grab a ball of the mixture and gently squish into a patty on wax
-paper. Forming with hands may not work too well, it will be a bit more
-fragile than a meat patty.
+Grab a ball of the mixture and form into a patty. It should be almost
+as robust as a murder burger so should be able to handle being
+squished into whatever shape by hand.
** Cook
1. Pan fry over medium-high heat for ~4 minutes per side (until
outside is browned and a bit crispy). Cooking spray or oil will be
- needed to keep it from burning.
+ needed to keep it from burning. Brushing the burgers with sesame
+ oil works well (one side at a time, just before putting into pan
+ and just before flipping).
+
+* TODO
+
+Increased onion and garlic, not sure if more dry spices are also
+needed.
+
+At least needs more cumin... taste is a bit "empty". Thinking that
+cumin should be doubled. Maybe add some ground pistachios or even a
+bit of tahina as well.
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