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Recipe Fri Nov 07 2008
Here's tonight's seared spicy tofu on top of sautéed onions and garlic, over penne pasta that was tossed with peanut oil, freshly ground black pepper, and a good shake of salt. Briefly sautéed broccoli crowns and greens round off the outside. Ideally, this would be served in the shallow well of pasta plates.
I cut squares of Mu Tofu's pre-seasoned firm tofu. It's locally made up in the Rogers Park neighborhood. I heated peanut oil until it ran freely across the pan, and then set each tofu square down and cooked until the bottoms became well seared - until it took a good scraping against the pan to get them free. I like stainless pans not just because they sear well; but since you can use metal spatulas, you can really get under your food with a good hard scrape.
After I seared both sides of the tofu squares, I tossed in a mix of thick hot sauce and soy sauce for a rich salty taste. If there's a lot of oil, and your soy sauce mixture is runny, watch out for a scalding splatter.