This was easily my best meal to date, and a major victory in a few different areas. It was the first time I feel like I cooked both tofu and eggplant WELL. I've been experimenting with the two for a while with less than amazing results. LAST NIGHT THAT ERA CAME TO AN END.
All you need is...
Tofu (super pressed)
Eggplant
Oil
Curry powder
Soy sauce
Teryaki
Szechuan peppercorns*
salt/seasoning mix
tortillas
hummus
Press the living fuck out of your tofu. You want the firm/extra firm stuff, then leave it in the fridge under some heavy stuff at least overnight. Once you're ready to cook it, cut it into cubes, then toss it in your soy, teryaki, peppercorns, and curry powder. Let it sit while you heat up your cast iron skillet and slice your eggplant in nice, thin slices. Once your skillet is super hot put in the tofu and cook it for a while, probably at least 10 minutes. You'll be able to smell when it's getting ready due to the peppercorns. After the tofu is done, put in the salted eggplant and let that cook for a while (at least 5 minutes, probably more). I eyeballed both of them.
I downed this excellent meal with an excellent Dreadnaught from 3Floyds, which contributed to the out-of-this-world awesome of this meal.
* A note about szechuan peppercorns...these things were probably one of the only reasons this was as good as it was. This spice is truly a thing of beauty, so much so that they were apparently banned at one point. If you can find some snatch them up.
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