Wednesday, July 22, 2009

Sorrel and Sunshine Tofu

Its good to have friends in green places!
















Yesterday I received a beautiful bunch of sorrel. YAY
I haven't had sorrel since I lived in California. We had a fair
bunch there and our dog loved to eat it in one quick chomp.

Sorrel is European in origin and has high levels of vitamin
A and C. The younger leaves are fruitier tasting and will get
more of a tang as it ages. This is due to the level oxalic acid
in the sorrel and also why you should not cook it in cast iron.
So if you're making sorrel soup, double check what stockpot
you use or else it will come out tasting metallic.

Sorrel is sometimes used interchangeably with spinach, but
can also be used as an herb in ways.
Sorrel is most commonly used in soups or sauces for fish.

I decided that tonight I would breakdown and do some fried
tofu cakes and let the fishes swim on by.
I rarely make fried foods, but when I do...

I served this dish with some golden veggies and a pot of wild rice.
The veg came out so perfect; butternut squash, carrots and yellow
bell pepper quickly sautéed with some vegetable broth.
The natural sweetness complimented the sorrel dish perfectly.

Sorrel and Sunshine Tofu

ingredients

Tofu

1 lb extra firm tofu, sliced in to 1/4" slabs (pressed and drained)
1/3 cup of cornstarch or arrowroot powder
1 tsp smoked paprika
1 tsp chili powder
dash cayenne
salt and black pepper to taste

Combine all the ingredients except the tofu. Coat each side of the
tofu slices and place in heated pan of oil. Cook until each side is
golden brown. Allow to drain and keep in a heated dish until all
are cooked and sauce is prepared.

Sauce

3 cups fresh sorrel, stemmed and chopped
2 tbsp earth balance or olive oil
1 1/2 tbsp mince onion
1 1/2 tbsp chopped capers
3 tablespoons almond milk

Heat oil or butter over medium heat. Add onion and cook until
translucent, stirring to make sure it does not brown.
Add the Sorrel and stir, coating. The Sorrel will become wilted,
cook until it resembles a puree. Add the capers and almond milk
and cook a few minutes more. Keep on low until tofu is ready.

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