Wednesday, April 9, 2008

Tonight's dinner was crazy good, dispite it's weirdness in places. Scalloped potatoes, beet salad which will hence forth be called weird beets, and crusted tofu with horseradish mustard sauce. The scalloped potatoes relied on tahini for it's creaminess, yummy taters. The beets, are they vegetables or fruit? You really wonder after eating these. The combination of beets, pineapple, walnuts and a little garlic for fun is actually really tasty. Now the tofu, crazy good.
Herb Crusted Tofu with Horseradish Mustard Sauce

16oz extra firm tofu, pressed and cut into 4 1/2" "steaks"
2 Tb corn starch & 4 Tb water
1-2 Tb vegetable oil, for frying
1 8oz container plain soy yogurt
2 Tb Coarse Ground Mustard
1 tsp agave (or sweetener of your choice)
2 tsp prepared horseradish
1/2 tsp dried dill
Crust Coating
1/3 c matzoh meal (or fine bread crumbs)
1/2 tsp dried dill
1/4 tsp garlic powder
Salt & Pepper, to taste
In a small bowl, whisk together sauce ingredients and set aside. In another small bowl combine crust ingredients. Spread evenly on a plate and set aside. Combine water and cornstarch in wide shallow dish. Set up your dishes next to the stove, cornstarch, crust, pan. Heatoil in a large skillet over medium heat. Coat each slice of tofu with cornstarch mixture, crust coating and place in the skillet. Cook until crispy, about 3-4 minutes, flip to cook other side. Transfer slices to plates and drizzle with sauce. Or just scoop on that sauce, yeah it's that good.

Dinner tonight was brought to you by:
Rabbi's Roots Horseradish
This is the first time I've used this in a recipe other than a bloody mary. It's great stuff. In the recipe the heat of the horseradish blended really well with the rest of the ingredients, not providing too much heat, just that little something.

1 comment:

Mara said...

The Rabbi of my synagogue back home used to grow his own horseradish for Passover. He even got mentioned in a newspaper article about the holiday because of it.