Tofumedallions Recipes

TOFU WITH SIZZLING SCALLION OIL

Steps:

• Remove the tofu from its package; drain the tofu then pat it dry. Scoop spoonfuls of the tofu onto a large platter and arrange in an even layer. Season with salt and pepper.
• In a small saucepan, combine neutral oil, sesame oil, scallions, garlic and ginger. Cook over medium-low, stirring occasionally, until oil is sizzling and garlic, ginger and scallions are softened but not browned, about 3 minutes.
• Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.
• Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.

TOFU MEDALLIONS

Steps:

• Drain tofu and place it on an inverted dinner plate in the sink, top with another plate and some heavy books. Allow to press for 15 minutes or so.
• Meanwhile, add flour, salt, garlic and seasoning to a shallow bowl and mix. Set aside.
• When tofu is pressed, slice it into 8 even pieces and dredge, one slice at a time, in the flour mixture.
• Heat 1 tbs of olive oil in a shallow pan and add half the tofu slices. Fry until crisp, turning once they have browned on one side.
• Remove first batch to a paper towel-lined plate and repeat frying method for the second batch, using the additional tbs of olive oil if necessary.
• Smother the medallions in marinara sauce and (soy) parmesan cheese and serve over pasta. Or scrape up the left over pan drippings, saute some mushrooms, add remaining flour mixture and whisk in some dry marsala wine for a simple marsala sauce.