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Archive for June 17, 2013

RECIPE: Tofu Fries

A spin on fries: tofu and coconut. Photo courtesy House Foods.

 

Most people have had french fries in some or all of their variations*, sweet potato fries, zucchini fries, even yucca fries. But how about tofu fries?

House Foods created this tasty recipe, which evokes coconut-battered shrimp:

CRISPY COCONUT TOFU FRIES WITH SPICY
APRICOT SAUCE

Ingredients

For Tofu Fries

  • 1 package (14 ounces) extra firm or super firm tofu, drained
  • 2 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon finely grated lime zest
  • 2/3 cup panko breadcrumbs
  • 2/3 cup shredded coconut
  •  

    *French fries in all their shapes—crinkle, curly, shoestring, steak cut, thick-cut, wedges and others—and recipes such as cheese fries, chili fries, poutine, etc.

     

    For the Spicy Apricot Sauce

  • ½ cup apricot jam
  • ¼ cup fresh lime juice
  • 1 tablespoon sriracha† or other hot sauce
  • ¼ teaspoon salt
  •  
    †Sriracha is a hot chili sauce from Thailand. It is made from sun-ripened chile peppers, vinegar, garlic, sugar and salt. It can be found in the Asian aisle of some supermarkets, in Asian grocery stores and online.

    Preparation

    1. PREHEAT the oven to 400°F. Spray a rimmed baking sheet with nonstick baking spray.

     

    House Foods makes conventional tofu and organic varieties. Photo courtesy House Foods.

     

    2. SLICE tofu crosswise into 4 slabs. Line a plate with several layers of paper towels, arrange tofu in a single layer on the plate, cover with more paper towels and then top with a second plate weighed down by a heavy pot. Set aside for about 15 minutes to dry out, then slice tofu slabs into 1/2” sticks.

    3. BEAT together eggs, salt, pepper and lime zest in shallow dish.

    4. MIX panko and coconut in a second shallow dish.

    5. DIP tofu in egg mixture, turning to coat; then toss in breading mixture pressing gently to help coating adhere.

    6. ARRANGE in a single layer on the prepared baking sheet. Bake for 20-25 minutes, until crisp and golden, flipping the fries after 15 minutes.While the fries bake…

    7. MAKE the sauce by melting the apricot jam with the lime juice, sriracha and salt in a small saucepan over medium-low heat. Transfer to a bowl.

    8. SERVE the fries hot, with the warm sauce for dipping.

      

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    PRODUCT: Funfetti Stars & Stripes Pancake Mix

    Funfetti for a fun July 4th.Photo by Elvira
    Kalviste | THE NIBBLE.

     

    If you’re planning July 4th festivities, start with breakfast. Hungry Jack has a patriotic pancake mix for Independence Day: Funfetti Stars & Stripes Pancake Mix.

    There are neither stars nor stripes in the mix, but teeny red and blue candy bits* that provide specks of color. They’re too small to add significant flavor or texture to the pancakes, but they are, as the product name says, fun. And the pancakes are delicious.

    If you want to make more of an impact, you can make special July 4th pancakes with:

  • Dried raspberries and blueberries
  • Fresh blueberries and diced fresh strawberries
  • Red, white and blue star sprinkles or non-pareils
  •  
    HOW MANY TYPES OF PANAKES HAVE YOU
    HAD?

    Check out all the different types of pancakes in our Pancake & Waffle Glossary.

     

    *Ingredients include sugar, cornstarch, vegetable oil, confectioner’s glaze, canuba wax and color.

      

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    TIP OF THE DAY: Potato Salad As A Dinner Salad

    If your family loves potato salad, you can turn it into a main course—a “dinner salad.” Toss in some green beans, add a Caesar-type dressing, and you have an all-in-one dish. It packs flavor and nutrition and uses just five ingredients are needed to create this dish!

    The recipe is courtesy of BeefItsWhatsFordDnner.com. It yields 4 servings; prep time 30 minutes; cook time 25 minutes.

    RECIPE: BEEFY POTATO SALAD WITH GREEN BEANS

    Ingredients

  • 1 pound beef top sirloin, cut 3/4 to 1 inch thick
  • 1/2 cup homemade or prepared vinaigrette
    dressing with Parmesan cheese, divided
  • 2 tablespoons vegetable oil, divided
  • 3 cups cut green beans, fresh or frozen
  •  

    Protein and sides in one dish. Photo courtesy Beef It’s What’s For Dinner.

  • 1 package (1-1/4 pound) refrigerated/frozen prepared potato wedges
  •  

    The salad close up. Photo courtesy Beef It’s What’s For
    Dinner.

     

    Preparation

    1. CUT beef lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips.

    2. COMBINE 1/4 cup dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.

    3. HEAT 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir-fry 5 minutes. Add remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.

    4. HEAT same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet; add to vegetable mixture. Repeat with remaining beef.

     

    5. ADD remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature.

    Variations

    Steak: One pound beef top round steak, cut 3/4 to 1 inch thick, or flank steak may be substituted for top sirloin steak.

    Potatoes: Four cups leftover cooked potato wedges may be substituted for refrigerated/frozen prepared potatoes.

      

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