St. Patrick’s Day: Cabbage & Bacon Stuffed Trout, for #FishFridayFoodies

I joined a challenge to come up with a seafood-based recipe for St. Patrick’s day.  I’d hoped to post this yesterday, but things came up, and besides my camera and my computer are reluctant these days to converse with one another.  I finally got the two to communicate properly.  Oh, well.

Anyhow, check out #FishFridayFoodies,  and a big thanks to Heather  (her blog appears to be here) for assisting on bringing this particular challenge together.

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

Cabbage and Bacon Stuffed Trout. Slice this in half to provide two servings, and clip off the dorsal fins.  

I looked on line for types of seafood that are native to Ireland, and found several, a few of which are not to be found on my side of the Puddle.  I settled on working with trout – although, mind you, in Ireland it is the Brown Trout, whereas here in North America one is going to be hard-pressed to come up with anything other than Rainbow Trout.

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

The fish from my local fishmonger

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

Two slices of bacon (halved for cooking), nearly ready.

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

I used Savoy rather than regular green cabbage, as the regular cabbages were elephantine in size this week! I’d probably never finish one! Use either style.

So…. after looking at a few recipes for almond-crusted trout (and I don’t eat tree nuts), and the like, I decided to invent my own dish.   Well, within the parameters of using appropriate ingredients, since the only Irish apparently in my pedigree or DNA was one individual five or seven generations back (according to my uncle, who’s been following the family genealogy).   Besides, I’m not really clear that almonds are all that Irish to begin with.

Prep Time:  15 minutes
Cook Time:  8-10 minutes for the cabbage mixture; plus 25 minutes to bake the trout.
Rest Time:  3-5 minutes.
Serves:  2 per trout.

Cabbage and Bacon Stuffed Trout

  • 1 trout, preferably deboned.  (Mine had the ribs removed, but fins and head and backbone were still present.  Feel free to remove the head and fins at the get-go, if you wish.)
  • Two slices of bacon (“streaky bacon” if you are in the British Isles, or, apparently, Canada)
  • About a half cup or so of shredded cabbage, compacted.  (I’d have given you a more useful weight, but my weigh scales have moved up to my future home, and I’m still down here…)
  • 2 inches of a thick leek, the white end, sliced into about 1/8th or 1/4 inch discs.
  • About 1/4 teaspoon of ground white pepper.  (Black is fine.)
  • A pinch of salt as desired.

Pre-heat oven to 350F.

In a skillet, cook up the bacon, cooking it until crispy but not burnt, turning as needed.  Remove bacon and pat dry on a paper towel.  Crumble it and reserve.

Remove any excess grease from the skillet, but reserve enough to cook the cabbage and leeks.  Add the cabbage and leeks and ground pepper to the skillet and saute until portions start going translucent.  Portions may brown slightly, but stop before this burns.

Meanwhile, lightly grease your baking pan, and add the whole de-ribbed fish – as noted, the head may be removed, and you may also remove fins prior to cooking, if the fishmonger hasn’t already done so.

Add the cabbage mixture to one side of the fish.  You may well have extra cabbage mixture – reserve.  Add most of the bacon crumbles on top of the cabbage.

Fold the other side of the fish over the top of the cabbage side.  You may need to secure with a wetted toothpick or two – I didn’t need to.

Place in oven and bake for about 25 minutes.

Remove from oven, scatter some of the rest of the cabbage and bacon mixture atop,  and serve.  You may cut off the backbone with scissors if you wish, or simply watch for the backbone while eating.  Cut the trout into two portions.

A squeeze of lemon may  be added to the trout when served.  Enjoy, and the Luck of the Irish Be With You!

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

Prep the ingredients and stuff the fish.

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

Fold over and toss in oven.

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

Remove from oven, place on serving platter, top with extra stuffing and lemon juice. You may then remove head prior to serving, as in the top photo. (Or you may have removed it prior to cooking, your call.)  

.As a suggestion, you may wish to pair this with scalloped potatoes.  (My rendition also contains cabbage.)

Created for the #FishFridayFoodies link party!

Shared at the Fiesta Friday link party!

 

 

 

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Pan Fried Dover Sole (Gluten-Free)

This recipe would probably work for many of the thin white fishes.  Unfortunately, ocean perch curls up and makes for a poor presentation, along with not crisping up at all effectively.  Dover sole fillets tend to be very tender, and fine-fleshed.  Count on one and a half, or possibly two, per serving.

I served mine with a simple watercress salad – my salad topped by a splash of extra virgin olive oil, and a dash of lemon, as I was interested in letting the tangy watercress dominate.  Other salads can handle a robust vinaigrette if you choose.

recipe, gluten-free, Dover sole, pan fried, rice flour

Deliciously light and easy.

Typically, one makes this sort of recipe using a dusting of (wheat) flour on the fish, but in the interests of gluten-free experimentation, I chose to use rice flour.  Rice flour works well!

Prep Time:  5 minutes
Cook Time:  6 minutes max
Rest Time:  unnecessary
Serves:  2

Pan Fried Dover Sole

  • 3 Dover sole fillets, rinse pat dry with a paper towel.
  • 1 tablespoon butter or ghee, one tablespoon cooking oil (ie avocado).
  • 1/4 – 1/3 cup of rice flour
  • 1/4 teaspoon white pepper
  • 1/4-1/2 teaspoon dried thyme
  • 2 slices of lemon

Use a 12 inch / large skillet.  Otherwise you will have to do as I did, and cook in divided batches.  For ease of manipulation, I’d cut any larger fillets in two.  (This will also yield 1.5 fillets per person.)

Heat the butter and oil in your skillet until it shows ripples, and sizzles upon the addition of a drop of water, medium/medium high.

Place the flour and ground pepper in a large bowl or on a large plate, and mix with a fork.

Take the dried fillets and coat them in the flour.  This will be a thin, fine coat, it should not be thick.

Place fillets in the sizzling pan, sprinkle on half the thyme

Allow to cook on one side for 2.5 -3.0 minutes.

Flip gently with a spatula, and sprinkle on the rest of the thyme.

Cook for another 2.5 minutes and plate.   The fillets should be lightly golden, although sometimes a first batch will be less golden.  The heat will have been high enough that the fillets should not be greasy, and it will have a light, but not heavy, crispiness to it.

Provide a lemon slice or wedge per plate… lemon should not be added except by the person dining, in order to keep the crust to a level of crispness.  A light drizzle as you go suffices.

recipe, Dover sole, pan fried, gluten-free, rice flour

Enjoyed! (Which I hope I did as I went through about four iterations before I got this right for blogging about!)

Serve and savor!  Makes a great weekend lunch for two.

And don’t forget to visit this week’s Fiesta Friday link party.  Co-hosts this time are Sarah and Liz.

 

 

 

 

 

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Gluten-Free, Braised, Stuffed Lamb Hearts: Featuring Cauliflower

recipe, lamb heart, offal, Paleo, cauliflower, onion, mushroom, gluten-free

Braised, stuffed lamb heart, filled with cauliflower, onion and mushroom, seasoned with turmeric, cumin and ground pepper, and wrapped in bacon to retain moisture. Seriously wish I’d more hearts available. Goat and pig hearts should also work in this recipe.

Here is a Paleo-friendly (use Coconut aminos instead of soy/tamari sauce, and go with my Mirin substitution idea) recipe for stuffed, braised lamb hearts.  They are wrapped with bacon to keep moisture in while baking.  This recipe uses cauliflower rather than bread crumbs, to very good effect.  I tried braising for the first time a couple days ago – And I’m happy with this!  Very, very happy!

Recipe, Gluten-free, paleo, offal, lamb heart, cauliflower, onion, mushroom, bacon, braised, braising sauce

Gluten-Free Braised Lamb Heart with Cauliflower, Onion, Mushrooms, and Wrapped in Bacon

My usual method of preparing lamb hearts is to slice them longitudinally into approximately 1/4 inch sections, and then pan fry them with whatever seasonings and other ingredients happen to bestir my interest at the time.  I leave lamb (and goat) hearts over the heat long enough to cook them medium rare.  Still pink, which means they’ll still be tender.

However, this time I decided to stuff the hearts and braise them.  This would be a longer cooking time, and if done right, they’d also be tender, especially wrapped with bacon.

recipe, gluten-free, paleo, lamb heart, stuffed, braised, cauliflower, onion, mushroom,

The stuffing mixture. Yeah, okay, hard to make this aesthetic! Function over form today?

I made enough stuffing that as it turned out, I could have stuffed three hearts of 0.2 pound apiece weights.  It is perhaps better to have extra than too little… And the size of the hearts available to you may vary.

recipe, lamb heart, stuffed, braised, Paleo, gluten-free, cauliflower, onion, mushroom

Cleaning the heart: the right heart has had excess fat (which is really hard material when on the upper heart) removed. Do this. Kitchen scissors or a sharp knife.

Heart is a muscle, and thus tastes a lot like the muscle meat from the animal in question.  Since it does a LOT of work every moment of its life, it is a dense muscle, and it is very lean (though there may be a hard layer of fat over the top of this organ).

This recipe would work for lamb, goat or pig hearts.   Indeed, I’d be leery of doing pig hearts by my aforementioned pan-fried method — trichinosis?  Beef and buffalo are much larger animals, and will need some modifications to make braising work, and I’ll address that some time in the future (yes, there’s a beef heart in my freezer).

recipe, Paleo, Stuffed, braised, lamb heart, cauliflower, onion, mushroom,

A nicely stuffed heart. Pack it in!

One other good thing about heart, as well as about much of the other offal:  it is usually inexpensive.  This means if you go out and purchase your dinner from a locally-sourced pastured animal source, where it is raised in a healthy manner, the meal isn’t going to cost an arm and a leg, unlike, say, rack of lamb.  Which can be pretty pricey even from your local supermarket.

PS:  Ponzu marinate is NOT the same as Ponzu sauce – the latter contains the former plus some soy sauce.  It is basically clear citrus juice, a little salt and some water.  If you can’t find it, approximate by using 1 part lemon juice to 1 part rice vinegar, and then take that about 1:1 with water. Extra salt optional.  The brand of Ponzu marinate I use is Marukan.

At any rate:

Prep Time:  10-15 minutes
Cook Time:15-20 minutes to saute + 1.5 hours braising
Rest Time: 5 – 8 minutes
Serves:  1 heart per person, assuming sides.

Braised Stuffed Lamb Hearts

  • 2 (or 3) lamb, goat or pig hearts, approximately 0.2 pounds or somewhat larger.
  • cooking oil for sauteing.
  • about 1/3 cup finely diced onion (white or yellow)
  • 1/3 cup cauliflower, grated/riced
  • 1/3 cup diced white mushrooms
  • 2 large cloves garlic, run through the garlic press
  • 1/4-1/2 teaspoon turmeric
  • 1/4-1/2 teaspoon cumin
  • 1/4 teaspoon ground pepper, white or black
  • 1 egg
  • 2 strips of bacon per heart.  Use a fairly thick bacon.
  • 1/4 cup tamari or coconut aminos – I used low sodium gluten free San-J tamari
  • 1/4 cup mirin or cheap white wine (or add a little extra water, tamari/coconut aminos, Ponzu marinate to make up the volume difference)
  • 1/4 cup Ponzu marinate
  • 1/4 cup water.

NOTE:  If you add more hearts, make additional stuffing to correspond, but you don’t need to make extra braising liquid unless you go above, say, 6 hearts/need a larger braising pan.

Preheat the oven to 350 F.

Prep the hearts by cutting off excess fat from the top of the hearts, and discard.

Saute the onions in a little cooking oil until translucent.  Add the cauliflower, mushrooms, garlic, turmeric, cumin and pepper and continue to saute until the cauliflower and mushrooms are soft.

Add the egg, beaten, to the mix above.  Stir some more, another minute, and remove from heat.

Allow to cool enough that you can work with the stuffing with your hands.

Stuff the hearts down all the chambers with the stuffing.  Pack in as much as possible, and don’t worry about stuffing on the top of the hearts… let it overflow if desired.

Wrap each heart with two strips of bacon, one at top, one at bottom, and let them overlap if that is how it works out.

Place in baking pan, and add all the above liquids to the pan – I allowed everything but the water to be poured over the bacon-covered stuffed hearts – the water I simply added to the side in the pan.

Place in the oven and bake at 350 F (180 C) for 1.5 hours.

Remove from oven, allow to cool for 5-8 minutes, and enjoy.  The bacon will look but did not taste burnt.

PS:  As noted, I had extra stuffing.  Since the egg needed to be cooked further in the unused portion of stuffing, I simply sauteed the leftover mix for a few more minutes, and ate that.  

recipe, lamb heart, Paleo, cauliflower, mushroom, onion, gluten-free

It’s a wrap! Yes, I used a disposable foil pan. I’m trying to set up to move elsewhere, hopefully soon.  Priorities these days… 

 

recipe, lamb heart, Paleo, cauliflower, mushroom, onion, gluten-free

Fresh from the oven. No, while the bacon was dark, it was moist enough to retain full flavor without charcoal taste.

Recommended sides:  This would go nicely with zoodles (zucchini/yellow summer squash noodles) stir fried with bok choy, ginger, pepper and salt,  but let your imagination decide.   Maybe just a good leafy green salad?

recipe, lamb heart, Paleo, cauliflower, mushroom, onion, gluten-free

One final photo.

.

Don’t be intimidated by the heart.  Although, on second thought… if everyone starts liking this, the prices will go up.  Fine.. Soooo…. Be Intimidated!  Thanks!

Meanwhile, please drop over and visit the good folk at the Fiesta Friday link party!  Some great ideas going there!  Laura is the co-host for the week.

 

Posted in Cooking, Meats, Mushrooms, Offal | Tagged , , , , , , | 3 Comments

Grain-Free Ikura Avocado Hand Roll

Not that long ago, I was in the mood for a snack.  I didn’t want to wait to cook up the rice (waiting defeats the point of a snack), so I decided, somewhat in the spirit of the Naruto roll (which also comes without rice) to make a rice-free, grain-free hand roll or two.  Mind you, this isn’t my usual sort of snack (which usually tends to be a slice of cheese, or some grapes or berries, occasionally a fragment of dark chocolate).

recipe, ikura, salmon egg, Paleo, hand roll, avocado

Ikura avocado hand roll

Anyhow, I’d saved up some ikura (salmon roe) from the supply at the grocery at Christmastime.  I also had avocado to hand, and some Chinese chives.  And I try to keep the nori seaweed wraps available – actually, another snack I like is to nosh on a sheet of the stuff all by its lonesome!

recipe, ikura, hand roll, salmon roe, Japan, avocado, Paleo

I lucked out with good avocado. I usually buy more than one at varying stages of ripeness just to be safe.

Anyhow, here goes:

Prep time:  5 minutes
Cook time:  Nada
Rest time:  Nada
Serves:  however many you are in the mood for.  

Grain-Free Ikura Avocado Hand Roll

For each hand roll:

  • 1/3 sheet nori
  • 1/4 optimally-ripe avocado, sliced longitudinally
  • 1 tablespoon ikura (salmon roe).  
  • 1/2 Chinese chive (or green onion, the green part only)  You won’t even need all of this.
  • A pinch of wasabi (to taste) 
  • Tamari or coconut aminos to dunk in.  

Assemble as per the photograph below, keeping the shiny side of the nori to the outside.  Add however much wasabi you like, or wait until the hand roll is formed.

Roll with a twist to form a cone.  I recall watching a video where they made the hand roll with the hand roll being rolled on the counter, and commentators (they’re pretty opinionated on You Tube) getting all huffy because the guy didn’t roll it in his hand up in the air.  Hey, the result will be the same – do whatever works for you.  You’re not out behind a sushi bar trying to impress the clientele – you are making a snack!

Wet the last bit of the cone so it adheres to an inner curve of the cone, and adhere it.

recipe, paleo, hand roll, ikura, salmon roe, avocado, Japan

Additional ikura couldn’t hurt…

Sit back and enjoy.   Make another!

recipe, ikura, salmon egg, Paleo, hand roll, avocado

Definitely fast and refreshing.

The snack is Paleo if you use coconut aminos instead of tamari or soy sauce.  (While I keep coconut aminos around, I’ve come to the conclusion that the condiment is now too sweet for me in many uses.)

Chinese chives are hard to find unless you go to a specialty Asian market.  They have a ramp-like, scallion-like flavor.  Scallions/green onions are a great substitute, but leave off the white ends so that the flavor of that part of the green onion does not overpower.

Do drop in at the  Fiesta Friday link party!..  Laura is the week’s co-host.

Posted in Asian & Asian Influenced, Cooking, Seafood | Tagged , , , , , , , | 1 Comment

Dining Out: IKEA, New Haven, CT

Yes, I know, Ikea has meatballs and a bunch of other food items in their cafeteria.  I’m very very picky about meatballs, and I’d say none of the other menu reached out and grabbed me, either, but I will say one item did appeal to me.

This one:  Smoked salmon salad.  Or, as they call it, Lax Gravad… a Scandanavian smoked salmon with dill and similar herbs, served near a bed of greens, with a mustard-based sauce.

ikea, smoked salmon, salad, dining out, new haven

The salmon was WONDERFUL.  The greens varied from plate to plate here in New Haven – some plates held a lot of greens, some had just a few.  Fortunately, I could pick the plate I wanted.  I do like my greens!

The mustard sauce was overall good and flavorful, but sweeter than I’d care for, so I just used a touch here and there.  Your tastes will probably vary, as I have happily entrained myself out of most sweet foods.

Ikea does sell a couple of varieties of smoked salmon in their shop, including this one.   The price is reasonable.   Take it home, and make your own home-based smoked salmon salad platter, and add in capers and slices of fresh lemon!  Maybe a sliver of shallot or green onion, or two??  (They also sell the sauce, but as noted, that was too sweet for me.)

Food prices at this venue are reasonable – I am guessing they want you to buy stuff for your home, and are willing to take a bit of a loss.  Just to encourage you.  (I did find things I’m interested in purchasing, but not simply immediately.  Soon, however…)

Posted in Dining Out, Salads, Seafood | Tagged , , | 1 Comment

King Mackerel with Asparagus, Leeks and Pomegranate Reduction

I don’t see king mackerel often, but it showed up at one of the local groceries a day or so ago, so I sprung for it.  The price was right, and it was wild caught sourced.   (You will also find it sold as Kingfish.)

Mackerel also has a good oil content. Oily temperate zone fish have a good and healthy fatty profile.   Cooking it with asparagus, one of my favorite veggies, was a no-brainer!

King mackerel, recipe, asparagus, leeks, gluten-free, paleo, pomegranate

Definitely yummers

King mackerel (Scomberomorus cavalla) is also known as kingfish.  It is found in the western Atlantic.  The skin is a real cool-looking silverish, and is not scaly.  This specimen was sliced into steaks, about 3/4 inch  thick.  I cooked it with skin on, and discarded it while eating.

Prep Time:  5 minutes.
Cook time:  15 + 5 + 15 minutes = 35 minutes total.
Rest time:  none.
Serves 1.  Multiply all ingredients for more.

King Mackerel with Asparagus, Leeks and Pomegranate Reduction

  • Roughly 5-6 ounces king mackerel steak, 3/4 inches thick.  (Feel free to experiment with other fish.)
  • 4 ounces 100% pure pomegranate juice (no added sugar). My local brand is Pom Wonderful.
  • About 15 stalks thin asparagus, bottoms snapped off.  (Thin asparagus because you’ll want the asparagus to be done at the same time as the fish.  Even so, the asparagus will be au dente. If you wish it less au dente, blanch it first.)
  • About 4 inches of thinly sliced leek, the white part.  The leek I used was very thick; if a thinner leek use more of its stalk.
  • About a tablespoon of avocado (or other cooking) oil.  
  • Ground pepper and ground garlic to taste.

Pre-heat oven to 350 F.

Arrange the fish and the asparagus in a baking pan.  I put the fish in the center, with the asparagus off to either side.

Pomegranate reduction:  In a small skillet or small sauce pan, bring the juice to a boil, then reduce heat to a low simmer.  This will take about 15 minutes of cooking time, but watch to make sure the reduction doesn’t boil completely off!

Drizzle the reduction over the fish and over the asparagus.  You won’t get complete coverage.

Leeks:  Wipe out the skillet, return to heat, and add a heaping tablespoon of cooking oil.  Allow the skillet to get to temperature (the setting used for the simmering of the reduction should work just fine).

Add the leeks and saute for five minutes, stirring often.  Some slices may break up, others won’t.

Using a spatula, layer the leeks over the fish and the asparagus.

Baking the dish: Add ground pepper and garlic powder.  Put in oven and bake for about 15 or so minutes.  (Adjust baking time depending on the thickness of the mackerel you have.).

Remove from oven and plate, drizzling pomegranate-laden juices over the dish.  Serve. Enjoy!

recipe, king mackerel, leeks, asparagus, pomegranate

Ready for the oven…

Leftovers should be fine reheated in a day or three… I didn’t get to check this, however.  (It was gone…)

This blog post shared at the Real Food Fridays Link Party.  Real Food Fridays is closing down their link party as of the end of February (today’s edit).  But go browse them!   Lotsa great recipes with REAL food!

Posted in Cooking, Seafood | Tagged , , , , | 3 Comments

Agedashi Tofu


I do minimize the amount of tofu I consume, but this is one dish I really like at Japanese restaurants. Makes a great appetizer!   It is sufficient for a light lunch, as well.

Japanese, Agedashi tofu, recipe, gluten-free, dashi

Agedashi Tofu. Yes, I know those chopsticks are Chinese, not Japanese. Still pretty!

It comes with two parts – the dashi-based dipping sauce (some places will pour the sauce over the tofu, but I prefer it when they serve it on the side – keeps the tofu coating crispy until you are ready to eat the piece!) and the potato-flour/starch coated tofu.  If you don’t eat nightshades, substitute the potato flour with arrowroot flour.   While I nowadays need to minimize the amount of nightshades I consume, I figured, well, 1) the potato starch was pre-existing in the fridge, and 2) it’s really not that much.  But if even this amount is too much for you, go for the arrowroot.

We are going to assume you’ve already made the dashi — check here for three dashi recipes to select from.  Avoid the powdered stuff if at all possible.  I have a shiitake / kombu dashi for the vegetarians/vegans among my readers.

Agedashi tofu, recipe, Japanese, gluten-free

Perilla leaves, an excess of green scallions, nori strips. Garnishes for the tofu when served.

Use firm tofu.  Do not buy sprouted tofu for this.  (Voice of regretful experience here.  Neither the taste nor the texture will be right.)  Tofu at least at my supermarket all appears to be gluten-free.

Prep Time: 2 minutes
Cook Time:  Once boiling, 2 minutes
Rest Time:  Rest on low heat until ready to serve.
Serves:  2 or 3.
Leftover friendly:  Yes.  You may want to freshen up the scallions for a second go.

Dashi-Based Dipping Sauce

  • 1 cup Dashi
  • 1 tablespoon Mirin
  • 1 tablespoon Tamari (I prefer low sodium, gluten-free)
  • 1 tablespoon regular sake (nothing fancy/pricey)
  • finely chopped scallion pieces as garnish.

Mix everything together except the scallions in a saucepan, bring to a boil, reduce heat after a minute or two, to just warm.  Keep on the cooktop until ready to use.  (Note:  you can also reduce this to a simmer for a few minutes in case you need to evaporate every last bit of alcohol.)

After dispensing into personal dipping containers (when the tofu is ready), add scallions.

^^^

Prep Time:  25 minutes
Cook Time: 5-8 minutes per batch
Rest Time:  It’s pretty hot, I’d give it 3-4 minutes to cool down. 
Serves:  2
Leftover Friendly:  Only if you like the coating soggy!!!

The Tofu

  • half a pack of tofu per person.  This will be written for two people (1 full 12 ounce pack), sliced and rinsed and drained.  
  • approximately 1/2 cup flour (potato or arrowroot)
  • heat tolerant cooking oil (avocado, coconut, grapeseed, or if you have to use the less healthy, safflower or peanut)
  • The above dashi-based dipping sauce, divided into two dipping containers. 
  • For garnish:  more finely chopped scallion pieces (one scallion total), shiso or perilla leaves (same thing), and/or finely sliced nori (sold as dried sheets for making sushi rolls).

Layer a couple paper towels out, place down the tofu pieces so they don’t touch, layer another couple paper towels atop that, place something heavy (maybe a sturdy skillet with a cookbook on top of that) on top of the last layer of paper towels.  Let rest for 20 minutes to squeeze out excess water.

Put the flour in a plate.

Get the oil up to temperature in a sauce pan or in a fryer – medium high, but everyone’s cook top is different.  You want some good sizzling going on when you drop in water.  And then just a little hotter…

Dip the tofu pieces in the flour (I dry them a little further when I do this), coating all sides.  You can start heating up the dashi dipping sauce now.

Add the tofu to the hot oil, keeping pieces from touching.  It helps to maneuver them with an Asian “spider” style ladle, although a fork can be useful, too.  Fry in divided batches if you need to.

Cook 3-4 minutes per side, or until a little golden color starts to show up.  Use the spider to remove the finished tofu, and drain on a paper towel (there should be little oil residue).

Arrange on the serving plates, with a small bowl for the dipping sauce.  Add the garnish(es) to the tofu, and serve, allowing these extremely hot morsels to cool for a few minutes first.

agedashi tofu, recipe, Japanese, gluten-free

Coat the tofu prior to frying.

You can certainly serve this as a meal in itself, or it can be a prelude to sushi, or whatever favorite Japanese dish you like.  Or, serve seaweed salad as a side.

This blog post shared at the Real Food Fridays Link Party.
And at the  Fiesta Friday link party!..  Laura is the week’s co-host.

Posted in Appetizers, Asian & Asian Influenced, Cooking, Vegan, Vegetarian | Tagged , , , , , | 1 Comment