Sometimes written words just seem to get in the way, you know? Or maybe that’s just me suffering from a bout of writer’s block…
Tis the season for nog!
A while back I learned about yuba, or tofu skin. If you’ve never heard of it, it’s basically the film that coagulates on the top of a boiled pan of soymilk.
But here’s the thing… this stuff is really good, but in kind of a strange way.
You see, I finally tried it, and it turns out that I love this stuff. I can imagine doing so much with it. Yuba is my friend!
With that said, I can see how it might be an acquired… um, texture to get used to. Pre-fried it looks a lot like a deflated balloon. It also has sort of a funny smell when you cook it the first time through (hey, just being honest). But, other than that…it’s great! It has a peculiar chewy and crispy texture when pan fried. It can also be used in a variety of other ways: as a dumpling wrap, vegan sausage casing, or just eatin’ fresh with some simple seasoning. Just like tofu, it soaks up any and every flavor you let it. And if you buy the dried, frozen or fresh varieties, it is super easy to prepare. Like, easier than tofu. For serious!
Now are you more interested? I hope so.
One thing I love so dearly about the blogging community is the sharing of ideas… and the creative endeavors that I may not have found myself pursuing had it not been for the collaboration with other bloggers. I was recently contacted by Marly, of Namely Marly, inviting me to participate in this great idea she had to veganize a list of America’s Top Ten New Sandwiches named by the Huffington Post. Isn’t that a great idea?!
If you all know anything about me, it’s that I love veganizing omni eats… so I was already intrigued when I first heard Marly’s idea. But once I saw the details–and that there was a bulgogi Philly Cheesesteak involved–I got more than excited. I was elated. And then I quickly became on a mission to bring back a food that I used to eat at least twice a week: bulgogi.
You see, even though I may reside in the middle of Ohio (land of corn), I have been surrounded by a fairly large Korean community since I was wee little. Heck, even my son has Korean roots. And from the exposure to such a great culture, I have eaten my fair share of bulgogi, kalbi, kimchi, kimbap, bibimbap, mandu, loads of banchan and many more traditional Korean dishes.
Bulgogi was always around, as my son’s Korean grandmother religiously kept a giant vat of bulgogi marinade tucked away in her fridge. And, even though I used to love the stuff back in the day, bulgogi hasn’t crossed my mind in years since shunning meat.
But man, am I ever happy to have it back in my life! This tofu rendition tastes amazing. I really do think it tastes better than the traditional stuff. Seriously, try it. I was even snacking on it uncooked… yum!
Keep your eyes peeled here tomorrow, where I will show you how to use this bulgogi in a recipe for a Korean inspired Philly cheesesteak. For now, this stuff is deeee-lish served over rice.
I was recently cleaning out my cabinets and discovered a treasure buried deep down underneath my twenty (and a half) cake pans…. my electric George Foreman grill! I rescued it from my sister last summer when she was holding a garage sale. I don’t think it is actually made by George Foreman.. err, his brand name, but it works mighty nice. Its extra big with a temperature control. Very fancy.
These types of grills are cheap and easy to come by (I bought our previous model at the drugstore for 7 dollars). They also make the best tofu ever. Seriously, I could eat my weight in tofu grilled on one of these things. Prior to seeing the magic these humble grills could perform on well drained tofu, I wasn’t a big fan of cooking it myself. Mostly a scramble here and there. But with the grill… anything is possible.
I have been happily serving my family various versions of grilled tofu almost every night since the grill’s re-discovery. This recipe is my favorite so far. Basil infused olive oil lends a spectacular flavor to this crispy and chewy tofu. Served along a melange of red peppers, mushrooms, and okra this tofu becomes part of a wonderfully fragrant and tasty meal.
So, this may not be the most glamorous food I have posted, but let me start with a word in it’s defense. This stuff is freaking incredible. I mean it. Sure, the sauce isn’t a brilliant bright red since it uses avocados and red wine (kinda pinkish orange), but once you taste it, you simply will not care how it looks. I promise.