216-digit Lime, Ginger and Spring Onion Tofu

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makes dinner for 1. Scaling determined by rice.

Pi (the film)

Finely chop up the ginger & garlic and lay them in a bowl. Chop the tofu into trianglar sections and lay them in the bowl. Add the smashed lemongrass. Drench in lime, and splash soy all over it. Go and ring your parents. After you get off the phone, mix the cinnamon & flour and roll the marinaded tofu in it. Begin heating some oil in a wok. Chop up the bottom parts of the spring onions really thinly. Tear the pepper and the tops of the spring onions apart with your hands. Frythe tofu on both sides, and then chuck in the veg. Take the lemongrass out of the marinade and chuck it in the pan as well. Serve with rice while it's still a bot crunchy.

verdict * * *
Lime & ginger are a great combination - I've used it as the base of a soy marinade frequently. It works especially well with tofu. The 'innovation' here was to chuck in a truly excessive amount of spring onions, and some lemongrass. It more or less works, especially the wee bit of garlic. It could do with being hotter though - I'd use a chilli next time.

There is still no decision about which microformat to use for recipies, otherwise this entry would be using them.

22:26 24 Aug 2007 /food/ 216tofu

Gelin-style Tempeh Wrap

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makes 3 wraps (dinner for 1). Scales linearly.

Beginner's Mandarin Chinese Lesson 4

Marinade the tempeh with the lemon juice and garlic. Begin heating some oil in a pan. After a half hour of trying to figure out what the hell "Gelin" means in Mandarin realise that it's actually a rendering of "Green", who is a fictitious person that the authors inserted into the lesson in order to make things "easier" to understand. Realise the oil is getting pretty hot, tip the slightly overmarinaded tempeh into the pan, turning down the heat, and turning over as soon as they are browned underneath. Put the onions (both kinds), pepper and chilli in. Stir occasionally, but leave it a bit if the tempeh tries to crumble. While they cook, put the tortillas somewhere to warm up. Add soy sauce and coriander leaves to taste. When it's done, transfer to a bowl. Take out the warm tortillas, wrap up bits of the mixture in them and Nom Nom Nom

verdict * * *
The chilli & lemon thing works as well with tempeh as it does with everything else, and the marinade with garlic worked well too. The coriander leaves defied the second law and clung straight away to the tempeh. It was pretty nice and would have got more stars if it wasn't for the tortillas I used. I don't care how good for you whole foods are, I'm going back to the white, extra salty kind for the next set of wraps, purely for their structural properties (ie they actually soften and wrap stuff). I'm glad I forgot to use the olives - I don't think they would have added much and I'll get to use them later.

There is still no decision about which microformat to use for recipies, otherwise this entry would be using them.

23:03 20 Aug 2007 /food/ gelinstyle

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