Craving the high fat version of this but I will stick with the healthy version tonight.
I have some kind of white fish in the freezer. Gonna defrost and rinse and dry well with paper towels. Give it a dunk in an egg wash and then move it to the panko bread crumbs (seasoned with whatever I grab out of the cabinet, maybe some garlic, salt, pepper and onion powder) and coat well. Using a non stick skillet and just a bit of olive oil I will brown both sides of the fish and then pop it in a 350 degree oven to finish it off until cooked through.
I think a bit of baked french fries and a nice side salad with balsamic vinegar and olive oil will go nice with this one tonight.
Happy eating everyone!
VEGAN TOFU WITH LEMONGRASS, PEANUTS AND BASIL
8-10 oz extra firm tofu rinsed, drained, squeezed and patted dry, and cut into 1/2″ slices
3 T glueten free low sodium wheat-free tamari
1 tsp ground tumeric
1 T sugar
3 lemongrass stalks thinly sliced
2 serrano chiles finely chopped
3 garlic cloves, finely chopped
3 T chopped roasted peanuts
1 bunch fresh basil (stalks removed), chiffonade
Peanut oil for sauteeing and frying
1. Heat a non stick skillet or wok add oil to coat bottom of pan. Wait until oil is very hot add tofu, and fry turning until golden brown on all sides. Transfer to a sheet pan.
2. In a bowl mix together the soy soy sauce, tumeric and sugar until sugar has dissolved. Brush both sides of tofu for flavor and put sheet pan in oven at 300 degrees to keep warm.
3. Stirfry lemongrass, chiles, and garlic until soft (about 2-3 minutes), add tofu, add peanuts and basil and serve.
Serving suggestion: Serve with coconut rice and a green vegetable such as bok choy or broccoli. A nice reisling goes well with this one.
Equipment needed: Make Your Life Easier with a Rice Cooker
2 cups rice
2 1/2 cups coconut water
Cook for 20-25 minutes (until done) on the White rice setting
Optional: stir in toasted shredded coconut
…………….or use brown rice and the brown rice setting 🙂