Friday, May 1, 2009

Tofu Made Edible!

My husband has made it no secret that tofu could disappear from our dinners and he'd never miss it. So when I served up my un-fish fried fish, all he could say was "Oh," You know that one.

But to his surprise and delight, this was different. This time, I'd soaked the sliced tofu overnight in beer. When I was ready to cook it, I drained the beer off and used it to make the batter. Wow! What a difference in flavor!

Also made some potatoes to go with it. This wasn't so much a recipe as a dump-as-you-go method. Here's what I used:

chili powder
salt
fresh pepper

If you have paprika, add it. I didn't.

Add thinly sliced potatoes to the mix, shake 'em around, then remove them and fry them in your skillet until they're cooked. If you like them crispy, make those slices very thin.

3 comments:

Marisa (Trim The Fat) said...

that is an awesome idea! I've been loving tofu scrambles and baked tofu, but never thought about doing a "batter dip" on it!!

Pink said...

Beer and Tofu, sounds like a good plan!

Lori said...

Beer and tofu ARE a good plan, Pink! They should've been introduced loooong ago! :)

Try it, Marisa. Know that battering tofu is a lot like power-washing paper, but if you don't mind getting your hands icky and you're willing to go slow to keep the tofu from ripping, it's worth it.