I am sucker for fried tofu! That's the truth. I've been making this tasty salad to bring to all the summer bbq/potlucks we get invited to and it goes so quickly, that I never get to bring any left overs back home. Hey, since I am vegetarian I have to bring a filling dish in case there are no veggie dogs or burgers on the grill! I make this with extra-firm tofu, fresh green beans, and a fresh carrot. I first cut the tofu into squares and put them to dry on paper towels. I heat up olive oil and put the tofu to fry until it is crispy on all sides. Once the tofu is fried, I toss it into a salad bowl. I use the olive oil with which I fried the tofu to make a tasty sauce. Add sriracha sauce, soy sauce, chili garlic sauce freshly mashed garlic (3 cloves) to the olive oil. I add this sauce to the tofu. I steam fresh green beans and a shredded carrot and I also add this to the tofu. You can add more soy sauce, sriracha and/or chili garlic sauce to adjust the taste and some garlic powder to give it an extra-garlicky kick (there is no need to add salt since the soy sauce is salty). A variation on this salad is to add fresh ginger to it. This salad is tasty at room temperature or cold and it is so so so good!!!
Sunday, June 21, 2015
Tuesday, June 9, 2015
On our recent trip to Puerto Rico, we were lucky to meet some friends for lunch at El Departamento de la Comida. Dr. Valdés Pizzini, who is a connoisseour and "high-priest" of all things awesome in PR, suggested the place. To my delight el departamento is vegetarian and their food is locally sourced! What else could I ask for?! Needless to say my freshly made papaya-orange juice was delicious as was my arugula salad with a citrusy dressing, and to finish, we shared a coconut-banana ice cream that was simply YUMMY!
In this photo: Dr. Carlos García-Quijano, Dra. Milagros Concepción, Dr. Manuel Valdés Pizzini,
Dr. Alejando Torres-Abreu and Dr. José Eduardo Martínez behind the (camera: Dra. Hila Lloréns)