Post by amarante on Oct 21, 2016 13:49:58 GMT -5
TOFU CONEY ISLAND
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Excerpt From: Meehan, Peter. “Lucky Peach Presents Power Vegetables!
“This is a chili dog crossed with cheese fries that does not include cheese, dog, traditional chili, or anything else your average vegan would object to. It is also more satisfying than the typical caveman-on-the-boardwalk type of concoction that its name pays homage to. I can’t not greedily power through a plate of it when I’m at Ivan Ramen, and then I am so fat and happy it is hard to slurp down a bowl of his ramen with the appropriate gusto. You will not be similarly challenged when making it at home.
MAKES 4 SERVINGS
16 oz firm or extra-firm tofu
¼ C cornstarch
+ canola oil, for frying
+ Miso Mushroom Chili
4 T finely diced yellow onion
+ yellow mustard
1 Cut the tofu into approximately 3 × ½ × ½-inch fries. For added texture, intrigue, and Coney Island authenticity, use a crinkle cutter to shape your fries.
2 Put the cornstarch in a shallow baking pan and roll the fries around in it to coat them, then shake off the excess.
3 Pour ¼ inch of oil into a large, high-sided skillet set over medium-high heat. When the oil shimmers, add a handful of tofu fries to the skillet. The oil should come a little more than halfway up the sides of the fries. Cook them until golden and crisp on the first side, about 4 minutes. Turn and cook until crisp on all sides another 3 to 4 minutes in all. Drain on paper towels. Repeat, adding oil to the pan as needed, until all the fries are fried.
4 Arrange a pile of fries on each of 4 plates. Smother with a ladleful of hot chili and sprinkle with 1 tablespoon diced onions. Squiggle mustard over the pile.
MISO MUSHROOM CHILI
This makes more than you need for the tofu fries, but it is a deeply delicious vegetarian chili and I know that you will find another purpose for it.
MAKES 1 QUART
¼ C canola oil
1 large onion, diced
1 lb button mushrooms
1 t kosher salt
1 T grated garlic
1 T grated fresh ginger
⅔ C ketchup
¼ C sake
¼ C mirin
⅓ C red miso
3 T soy sauce
3 T white vinegar
1 T sugar
6–8 oz beech or other small tender mushrooms, trimmed and chopped
1 T fresh lemon juice
1 Heat the oil in a medium pan over low heat. Add the onion, button mushrooms, and salt and cook until the mushrooms release their liquid and the liquid evaporates, about 25 minutes.
2 Add the garlic and ginger and cook gently for 10 more minutes. Stir in the ketchup, sake, mirin, miso, soy sauce, vinegar, and sugar. Simmer, partially covered, for 15 minutes.
3 Add the beech mushrooms and lemon juice and cook until the mushrooms have softened, about 5 minutes. Cool or use immediately.
.
”
Excerpt From: Meehan, Peter. “Lucky Peach Presents Power Vegetables!
“This is a chili dog crossed with cheese fries that does not include cheese, dog, traditional chili, or anything else your average vegan would object to. It is also more satisfying than the typical caveman-on-the-boardwalk type of concoction that its name pays homage to. I can’t not greedily power through a plate of it when I’m at Ivan Ramen, and then I am so fat and happy it is hard to slurp down a bowl of his ramen with the appropriate gusto. You will not be similarly challenged when making it at home.
MAKES 4 SERVINGS
16 oz firm or extra-firm tofu
¼ C cornstarch
+ canola oil, for frying
+ Miso Mushroom Chili
4 T finely diced yellow onion
+ yellow mustard
1 Cut the tofu into approximately 3 × ½ × ½-inch fries. For added texture, intrigue, and Coney Island authenticity, use a crinkle cutter to shape your fries.
2 Put the cornstarch in a shallow baking pan and roll the fries around in it to coat them, then shake off the excess.
3 Pour ¼ inch of oil into a large, high-sided skillet set over medium-high heat. When the oil shimmers, add a handful of tofu fries to the skillet. The oil should come a little more than halfway up the sides of the fries. Cook them until golden and crisp on the first side, about 4 minutes. Turn and cook until crisp on all sides another 3 to 4 minutes in all. Drain on paper towels. Repeat, adding oil to the pan as needed, until all the fries are fried.
4 Arrange a pile of fries on each of 4 plates. Smother with a ladleful of hot chili and sprinkle with 1 tablespoon diced onions. Squiggle mustard over the pile.
MISO MUSHROOM CHILI
This makes more than you need for the tofu fries, but it is a deeply delicious vegetarian chili and I know that you will find another purpose for it.
MAKES 1 QUART
¼ C canola oil
1 large onion, diced
1 lb button mushrooms
1 t kosher salt
1 T grated garlic
1 T grated fresh ginger
⅔ C ketchup
¼ C sake
¼ C mirin
⅓ C red miso
3 T soy sauce
3 T white vinegar
1 T sugar
6–8 oz beech or other small tender mushrooms, trimmed and chopped
1 T fresh lemon juice
1 Heat the oil in a medium pan over low heat. Add the onion, button mushrooms, and salt and cook until the mushrooms release their liquid and the liquid evaporates, about 25 minutes.
2 Add the garlic and ginger and cook gently for 10 more minutes. Stir in the ketchup, sake, mirin, miso, soy sauce, vinegar, and sugar. Simmer, partially covered, for 15 minutes.
3 Add the beech mushrooms and lemon juice and cook until the mushrooms have softened, about 5 minutes. Cool or use immediately.
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