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Recipe: Cajun Tofu |
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Cooked by: Chef / Ethnicity: Cajun/Creole cuisine / Last Modified: 7/24/2008 / Number of Servings: 1 |
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Ingredients:
2 dijon mustard
2 Pound(s) Firm tofu drained and cut
1 sliced mushrooms
1 medium Red bell pepper, chopped
1 medium Green bell pepper, chopped
1/2 juiced lemon
1 large White onion, finely chopped
2 Pound(s) minced garlic
1 Cup(s) Chopped celery
3 minced shallot
2 Can(s) Cooked/peeled tomatoes
1/2 sherry
1/8 pepper
4 Can(s) tomato sauce
1 Gallon(s) water (3/4 for thicker soup)
13/625 Ounce(s) salt
2 Tablespoon(s) Finely chopped parsley
163/1250 Pound(s) flour
160/409 Pound(s) butter
1/2 Cup(s) Finely sliced green onion
1/2 cream
2 Tablespoon(s) Worcestershire sauce
2 Teaspoon(s) Salt
4 artichoke hearts
2 1/2 Teaspoon(s) Red pepper
2 1/2 Teaspoon(s) Black pepper
2 Teaspoon(s) Garlic salt
3 Teaspoon(s) Paprika |
Directions:
Fry in very hot olive or peanut oil to seal.
I can see it's time to post this hopes of broadening your culinary
horizons... Note the use of the 'trinity'.
Pour oil from above into bottom of stock pot, adding enough to cover
the bottom of the pot, if necessary. Make a roux by adding an equal
amount of flour, cooking until thickened. Add the following:
Simmer for 25 minutes. Add drained tofu, place lid on pot and simmer
for another 30 minutes, stirring occasionally. Add 3 or 4 fresh bay
leaves and let cool for 15 minutes. Reheat if necessary and serve
over steamed rice. Top with fresh parsley.
If a less spicy mix is desired, the amount of red pepper can be
reduced to taste.
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