Lent is over and I’m back to not having any dietary restrictions, so it may be shocking that my first post after Lent is about another meatless dish I consumed. The buffalo tofu hoagie at Local 44 in West Philly was one of the tastiest things I had during my fast.
The buffalo tofu hoagie is a vegan take on a buffalo chicken sandwich. It’s made up of chicken fried tofu, brown sugar chipotle glaze, celery remoulade, and green onions. The fried tofu had a crisp, glazed outside, with a soft interior while the remoulade imitated blue cheese quite well, as the texture was similar. It was served on a fresh roll and accompanied with a generous amount of delicious fries.
Local 44 has a great tap list as well as other carnivorous food if vegan/vegetarian fare isn’t a draw for you. Definitely looking forward to my next visit.
Tagged: bar, philly, sandwich, tofu, vegan, vegetarian, west philly
4333 Spruce St.
Philadelphia, PA 19104
I’ve had bad luck in the past trying to fry tofu. It just never came out how it was supposed to. I now know how important it is to blot out as much water as you can!
I’m a F&W subscriber and when I saw this in the pages of the December 2010 issue, I knew I had to try it. This was my chance at fried tofu redemption.
Redemption was accomplished. The dish came out great! Definitely going to make this again.
Fried Tofu w/ Spicy Ginger Sesame Sauce
adapted from Food & Wine
-2 1/2 tbsp light soy sauce
-1 tbsp sugar
-2 tsp crushed red pepper
-1 clove garlic, minced
-1/2 tsp sesame oil
-2 tsp ginger, grated
-1 tsp toasted sesame seeds
-1 package firm tofu (14 – 16 oz.)
-veg oil, for frying
-1-2 scallions, thinly chopped
Slice tofu into 8 even slices. Place on paper towels and blot with extra paper towels until most of the water is gone.
In bowl, whisk together soy sauce, sugar, red pepper, garlic, sesame oil, and sesame seeds. Set Aside.
Heat around a 1/4″ of vegetable oil over medium-high heat in a large skillet until shimmering. Place tofu slices in pan and fry until golden brown, flipping once (about 4-6 minutes on each side). Once done, drain on paper towels.
Stack 4 slices of tofu on top of each other. Top with sauce, then scallions. Serve alongside white rice.
Tagged: asian, cooking, rice, tofu, vegetarian
I finally got around to cooking that vegetarian stuffed tofu
that I bought. Didn’t quite know what to expect, but I liked it. Probably will buy some in the future. Here’s my kinda sorta makeshift recipe.
Vegetarian Stuffed Tofu w/ Scallions and Mushrooms
-1 bag of vegetarian stuffed tofu, defrosted
-soy sauce, to taste
-20 oz button mushrooms, sliced
-3 scallions, chopped
Heat wok over high heat till smoking. Add a couple of tablespoons of peanut oil and coat wok. Immediately toss in scallions and mushrooms. Cook until mushrooms have softened. Add some soy sauce during cooking if it turns out dry.
Add the tofu. Cook, stirring often, until the tofu is soft and ready to eat.
Serve with white rice. Enjoy.
My cooking techniques here might have been a bit flawed. Maybe my cooking order was wrong? The scallions turned really dark and lost the nice green they should have. In the end, it tasted fine, but maybe I should have cooked the tofu first?
Tagged: asian, cooking, tofu, vegetarian
I stopped by the Asian grocery today and I came across this in the frozen vegetarian section.
It intrigued me and I’ve had some really delicious “stuffed tofu” at Asian restaurants so I picked up a pack. I was looking at the ingredients though and the first two were ISP and TVP. I have no idea what that is, so just a couple minutes ago, I translated what I could of the first two ingredients in Chinese and only came up with words that I didn’t think were ISP and TVP translated. The first ingredient (in Chinese) was soybean (something) white. The second ingredient (in Chinese) was soybean fiber, I think.
Has anyone tried this before? or know what these two ingredients are??
Tagged: asian, tofu, vegetarian