/edit These recipes are being cataloged in a spread sheet. Check it out
here -sv.
Ladies and Gentlemen, being a man of full stature I am fairly enthusiastic about food.
Furthermore, I am fairly enthusiastic about eating food.
By this line of thought, I have decided that it would suit not only me, but you as well, to begin a exchange of recipes.
In order to promote such I will start this endeavor with a recipe of my own.
I call this (vegan friendly) recipe "Hoisin Bean Curd"
Here is what it looks like when its almost done:
It calls for:
One half of an average sized poblano pepper
One half of a medium sized red pepper.
One quarter of a large red onion
One fist full of extra firm tofu (thats three quarters of a box of white wave extra firm)
It also will require a bottle of Hot Oil (sometimes called Mongolian fire oil)
A fourth a cup of hoisin sauce (available at most Asian markets, sometimes called peking sauce)
And your favorite noodle or rice (I like Udon or Jasmin rice myself)
If you take all that it's going to feed about two (not me sized) people
Heres what you do next:
If you are going to make rice, start making it now.
Heat up a large pan or wok on its high setting, and add a liberal amount of the hot oil, this will be used to cook your tofu.
Cube or "domino" your tofu so that it about as big around as your finger (these are precise measurements folks) and dump it in the pan.
Shake it about, but do not turn it, it is imperative to get a light golden surface to the bean curd and if you're flipping it about it wont work. Only after one side is done should you go about tossing it.
While you ARE NOT flipping your tofu about, cut up your peppers and onion and add them to a bowl, then apply another liberal serving of oil to that bowl, and use your hands to mix toss it good (cause using spoons is for suckers)
If you're going to eat it with ramen or udon, start boiling it up now.
Once the tofu has this golden surface, you can shake up the pan and add your vegetables. Take a moment to revel in the satisfying hiss, perhaps also do some tricks with your spatula or something.
At this point I tend to salt the whole deal with a pinch or so, but this really isn't needed as hoisin is sodium friendly anyways.
Before your vegetables are too cooked turn the heat down to low and take the pan off the stove and put it on a hotpad. Let it stop sizzling. (This is more crucial than leaving your door open your first weekend in a college dorm, you do not want to burn your sauce.)
When your tofu and vegetables have relaxed, throw them back onto the now low heated stovetop, and add your hoisin sauce. Mix all that goodness up and add more hot oil just cause you love spicy food.
Now, let all that good stuff get friendly. I hope you have been watching your udon or rice, cause its probably ruined if you have not.
Take your rice or noodles and add them to the pan, I guess this isnt crucial but I like to squeeze every ounce of flavor I can out of the pan before I wash it off. Now stir it up and throw it on a plate.
Now you can look at it and feel good or something, or I guess you could eat it. But maybe you just want to throw it away.
Hey, if you like this or like sharing your recipes, feel free to post your own.
/edit These recipes are being cataloged in a spread sheet. Check it out
here -sv.
