Good morning! I’m here to finally provide some food updates and we’ve made some good things over the last couple weeks from the last crop share that we received. I’ll span this out over a couple days for your reading enjoyment.
Last week we finally made the Pan-Fried Tofu with Green Tea and Honey Dressing that we had mentioned awhile back and it was really tasty.
Here’s the recipe:
Pan-Fried Tofu with Green Tea & Honey Dressing
1 tsp loose green tea leaves
¼ cup water
3 tbsp toasted sesame oil
1 tbsp honey
1 tbsp rice vinegar
½ tsp fish sauce
1 tbsp fresh mint, minced
1 16-oz. block extra-firm tofu
2 tbsp olive oil
2 tsp loose green tea leaves
3 tbsp white sesame seeds
¼ tsp salt
4 c. baby green salad mix
2 Asian pears or Bosc pears, halved, cored, and cut lengthwise into thin slices
1 c. halved cherry tomatoes
To make dressing: Place tea leaves in a cup and pour boiling spring water over them. Cover and let steep for 1 to 2 minutes. Discard tea leaves. Combine tea and remaining dressing ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes before using. Makes ½ cup.
Press tofu for at least 1 hour. Cut tofu into 16 equal cubes.
Heat a large sauté pan over medium-high heat. Add olive oil and swirl to coat. Add tea leaves, sesame seeds and salt, and sauté until fragrant. Place tofu cubes on top and pan-fry until golden brown, about 3 minutes. Turn tofu, press into sesame seeds and pan-fry the other side until golden brown, about 3 minutes. Drain tofu on paper towels.
Toss together salad greens, pears and tomatoes in a salad bowl. Arrange the tofu cubes over the salad and spoon the dressing on top.
This turned out great! Be sure to use a large enough pan and when turning the tofu, place and press right on top of sesame seeds so they adhere and form a crust as you can see in this picture:
We substituted sundried tomatoes for fresh tomatoes and substituted an apple for the pear as we have plenty of apples to use up! We ended up doctoring the dressing a little bit as the sesame oil is a bit heavy and the mint isn't to my taste. Next time I'd add more vinegar, less sesame oil, and I'd use rosemary instead of mint. Or, you can scrap the salad part all together and use the tofu part in a different dish.
On a sad note, our joys of crop sharing are over. I picked up our last crop share and will now be on our own with produce selections. I guess it's time to venture back into the world of regular grocery shopping. Here's a great article on our farmers that was in the local paper: http://www.twincities.com/mld/twincities/15753062.htm
In this share, we received:
Green and Red Peppers
Radishes (gone instantly!)
I also stopped at the Gardens of Eagan stand and bought a sugar pumpkin (for a future recipe), and some corn.
The butternut squash excites me. First of all, it is HUGE! Second, I have an awesome pasta, greens and squash recipe to make soon. Stay tuned!