Saturday, August 31, 2013
Thursday, August 15, 2013
15 oz can of black-eyed peas, drained
10 oz package of frozen corn kernels, thawed
2 T chopped pimento
2 T minced onion (I used a red onion)
1/4 cup apple cider vinegar
1 T white sugar
1 T Worcestershire sauce
1/2 tsp garlic salt
1/2 tsp pepper
1/4 cup vegetable oil
Combine the black-eyed peas, corn, pimento and onion in a mixing bowl and set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated.
Refrigerate 4 hours or overnight.
Tuesday, August 6, 2013
Anyhow, back to this dish.....I made basmati rice with this and another time I made quinoa. Both are equally good. Personally, I liked this better with rice. Also some broccoli and corn mixed together. Good combo. Hope that if you are thinking of cooking up some tofu you try this. I really, really think you will like it!! I found the original recipe here. The site also has a great step by step guide into making this...so it's really idiot proof. Thank God!
Sweet Chili Lime Sauce
3 Tbs sugar
3 Tbs reduced sodium sauce
1 3/4 Tbs fresh lime juice
Zest of 1/2 lime
1/2 tsp red chili flakes
1 clove of fresh garlic, pressed, or 1/2 tsp garlic powder
1/4 tsp salt
Whisk all ingredients together until sugar and salt has dissolved. Drain tofu and cut into small triangles. Start by slicing the tofu into 8 rectangles, then cut each rectangle in two so you have two squares. Then cut square from corner to corner to then have two triangles. (See here for step by step instructions).
Heat a 10 in well seasoned cast iron skillet or non stick skillet over medium heat. I love my cast iron skillet for this. It works perfectly! You should be able to fit all the tofu triangles in a skillet this size. Heat about 5 minutes per side till nice and brown and a little crisp. After about 10 minutes turn heat up slightly to medium high and add sauce. This should bubble nicely. Cook until it forms a glaze. When a glaze forms turn off heat and pour into dish. All the tofu should be completely covered in this glaze. I enjoyed this over a bed of rice.