Spicy Tofu Crumbles

Ingredients

  • 1 lb. extra-firm tofu, sliced 3/4″ thick
  • 2 Tbsp. vegetable oil
  • 1 Fresno chile, thinly sliced (we used two serrano peppers)
  • 3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • 2 Tbsp. mirin (we measured out 2 tablespoons after mixing together 2 tablespoons of unseasoned rice vinegar and 1 teaspoon of sugar)
  • 2 Tbsp. Sriracha or gochujang (Korean hot pepper paste) (we used sriracha)
  • 2 Tbsps. unseasoned rice vinegar
  • 2 tsp. toasted sesame oil
  • 1 tsp. finely grated fresh ginger

Directions

  1. Take a paper plate out and cover the plate with paper towels. Spread out the tofu slices across the paper towels so that they’re on a single layer, placing additional paper towels over the top of the tofu. Take your hands* and press down on the tofu, hard enough to press water out of the tofu but not so hard that you make the tofu fall apart.
  2. Take a large skillet out (we used a nonstick skillet but when possible, the original recipe suggests using a cast-iron skillet) and pour the vegetable oil in. Once the oil’s hot, lay the tofu slices down in the skillet for somewhere between seven to ten minutes or however long it takes for your tofu to get browned (it took us somewhere between 7 to 8 minutes), flipping the tofu once during that time. Once the browning’s complete, remove the tofu from the skillet and put it on a plate where it can cool off.
  3. While the tofu’s cooling down, take a medium-sized mixing bowl out and add the remaining ingredients to it, stirring to combine.
  4. Now that the tofu’s cooled down, crumble** the tofu until it’s been broken into small pieces and place it in the mixing bowl with the sauce, stirring the tofu until it’s fully coated in the sauce.

*We placed another cutting board on top of paper towel-covered tofu and placed enough heavy books on top to press the water out of the tofu.

**We decided to just cut the tofu into small cubes rather than crumble it.

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This is a flavor game-changer for tofu. Mommy said “this is some freaking delicious shit !”. Don’t get us wrong, the texture still won’t make you believe it’s crumbled meat but it tastes so good that you just don’t care ! There’s a lot of sauce that doesn’t get absorbed by the tofu but honestly, that sauce tasted so good we would’ve been happy to just drink it as is ! This would be great on a salad, mixed in with pasta, used in a sandwich, etc. We hope you love it as much as we did !

Recipe source unknown.

Take care everybody !

Tomatillo Salsa

Ingredients

  • Salsa
    • 2 lb. tomatillos
    • 1 cup chopped onion (we used yellow onion)
    • 3 serrano chile peppers, seeded, chopped (we cut the serranos lengthwise in half, only threw away half of the seeds and minced the peppers afterwards)
    • 1/4 cup lime juice
    • 1/4 cup chopped fresh cilantro
    • 1/2 teaspoon salt (we used table salt)
  • Chips, for serving

Directions

  1. Peel the husks off the tomatillos, rinsing the tomatillos off afterwards. Take a large saucepan and add the tomatillos to it, pouring enough water in to cover the tomatillos (our tomatillos started floating so we never truly got to “cover” them). Set the saucepan over high enough heat for boiling to occur (we went with medium-high heat). Once boiling, turn the heat down to medium, putting a lid on the saucepan next. Let the tomatillos cook for 8 to 10 minutes or until they’re soft, transferring them to either a food processor with a metal blade or a blender (we used a blender).
  2. Pulse the tomatillos just until they look smooth. Place the tomatillos in a large mixing bowl with the other ingredients, stirring to combine.

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Oh man, this salsa tastes so good ! The tomatillos and lime juice bring a bright acidity to the salsa but you still get a nice heat from the serranos. The onion brings a crunch and a bit of sharp flavor, which contrasts to the smooth tomatillos. This salsa is called for in a chicken enchilada recipe we’ll be making that should end up being delicious if this salsa is any indication !

Recipe source unknown.

Take care everybody !

Mexican Corn Salad (Esquites)

Ingredients

  • 3 tablespoons lime juice, plus extra for seasoning
  • 3 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 1-2 serrano chiles, stemmed and cut into 1/8-inch thick rings (we used 2 serranos and thinly sliced them)
  • Salt
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • 6 ears corn, kernels cut from cobs (6 cups)
  • 2 garlic cloves, minced
  • ½ teaspoon chili powder
  • 4 ounces cotija cheese, crumbled (1 cup)
  • ¾ cup coarsely chopped fresh cilantro
  • 3 scallions, sliced thin

Directions

  1. Mix the lime juice, sour cream, mayonnaise, serranos and ¼ teaspoon of salt together in a large mixing bowl, setting the bowl off to the side for now.
  2. Pour 1 tablespoon of oil into a 12-inch nonstick skillet, setting the heat to high. Once the oil’s shimmering, add half of the corn into the skillet, spreading it out into an even layer. Sprinkle ¼ teaspoon of salt over the corn and put the lid on afterwards. Cook the corn for 3 minutes or until the corn that’s touching the skillet looks charred, not stirring it all during that time. Take the skillet off the heat and let it stand, covered, for 15 seconds or until any popping stops. Add  the charred corn to the large mixing bowl from step one. Repeat this process with another tablespoon of oil, ¼ teaspoon salt and the remaining corn.
  3. Place the empty skillet back on the stovetop, pouring in the last teaspoon of oil. Once the oil’s hot, add in the garlic and chili powder, stirring constantly for 30 seconds or until they become fragrant. Add the garlic mixture to the bowl, tossing everything together to combine. Lex the mixture cool for a minimum 15 minutes.
  4. Add the cotija cheese, cilantro, and scallions to the bowl, tossing everything to combine. Try a bite of it and season with salt if you think it needs any, adding up to another tablespoon of lime juice if you want. Serve immediately.
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This is addictively good ! The serranos make this spicy but not unbearably so. You can really taste the cotija in this and we just love that funky (in a good way) flavor of the cheese. The dish is a little salty but it’s not unbearably so. It was hard to stop eating this because it was that good.

We got this recipe from Cook’s Illustrated.

We weren’t paid in any form to promote Cook’s Illustrated.

Take care everybody !