Telling someone you have a blog is like telling them you have a foot. Almost everyone has at least one. That's why I kept quiet about it when I was chatting with television personality, Ted Allen last week. I don’t usually chat with Ted Allen, but was lucky enough to exchange a few words with him during his book signing at Greenlight Bookstore in Brooklyn...
He was witty and approachable and happily agreed to join me for a quick photo…
In other news I spent last weekend at a gorgeous outdoor wedding near Montpelier, Vermont. The highlights were:
- Drinking a “Lawnmower”, a greens and lemon infused Prosecco cocktail, at Kismet Kitchen
- Finding Swiss Petite Fruits, a long lost favorite candy of mine at the local sweet shop
- Throwing back 3 spectacular basil lemonades at the wedding (spiked with gin I later found out)
- Rowing boats, playing ping pong, dancing and eating a dinner made of local Vermont veggies in this setting…
And now for the recipe portion of today’s program. A friend of mine recently requested some tofu recipes and since I’m obsessed with Buffalo flavor lately, I put the two together. This dish should remind you of spicy wings at a sports bar, minus the sticky fingers.
Makes 1 serving
To make the tofu:
1 1-inch slice firm tofu
1 tablespoon bottled Buffalo wing sauce
1 teaspoon olive oil
To make the salad:
1 large stalk celery, sliced thinly
2 teaspoons olive oil
1 teaspoon rice wine vinegar (any other white vinegar is ok too)
1 pinch coarse salt
Freshly cracked black pepper
Wrap the tofu slice in a paper towel and press firmly to release all the water. Heat 1 teaspoon of olive oil in a saute pan over medium high heat and sear the tofu on each side for 2-3 minutes or until browned. Transfer the tofu to a small bowl and add the Buffalo wing sauce, turning to allowing the tofu to marinate on all sides. Meanwhile, in a separate bowl, toss together the celery, olive oil, vinegar, pinch of salt and a few turns of pepper. Serve the tofu drizzled with all the sauce it was marinated in and place the celery salad right alongside.
thanks for sharing.ReplyDelete
I have been meaning to try this recipe for ages. I just did tonight, and it is pretty good. Make sure to let the celery marinade for a couple days, and also get the oil hot hot hot and keep the tofu moving around if you don't have a non-stick pan.ReplyDelete
Good tip to let the celery soak up the dressing for a while. Next time around I would even add more vinegar and a pinch of sugar to it to amp up the flavor. Thanks for trying out the recipe and leaving great feedback!ReplyDelete