Tuesday, November 2, 2010

Tofu in Black Cherry Sauce

Today is my day off and a day that I have decided to catch up on a few things that I needed to get done.  Mainly Real Estate things but a few errands.  Nothings super excited other than finding several awesome foreclosures that I think may be great potential investments.

For lunch I decided to mix it up again in honor of Vegan MoFo.

Tofu in Black Cherry Sauce

1 pound of extra firm tofu
2 tablespoons of black cherry jelly
2 teaspoons of oil
1 teaspoon of ketchup
1 teaspoon of red wine vinegar
1/2 teaspoon of salt

In a sauce pan, on the lowest heat possible, add the jelly, salt, ketchup, and red wine vinegar and stir vigorously.  Do not let this burn.  Continue to stir frequently and with vigor.  Slowly, allow it to heat up to desired temperate.  As the heat increases, the mixture will liquefy more.

In a non-stick skillet, slice the tofu into thin slices about 1/5 on an inch thick.  Bring the pan to a med-high temperate.  Gently place the tofu slices onto the pan and allow the tofu begin to "dry fry".  Cook for 5-8 minutes and flip each slice carefully.  Cook for an additional 8-10 minutes until the tofu begins to brown.

Add the oil to the tofu and allow to fry a bit more crunch to the texture.  Reduce the heat to low.  Once the oil has absorbed, add the black cherry mixture and gently flip until each tofu slice is coated.  Then cook for 2-4 minutes until hot.

This was great and totally hit the spot.  I have been kind of burned out to tofu for awhile.  I felt like I could not find a great sauce to pair it with that was light easy.  This is it.  This same sauce could be used with soy chickens or seitan as well.  For a lower fat version, skip the oil step.


jessy said...

i hope you get everything you need to get done today checked off your list - and i hope you find some great potential homes for investments. :)

i NEVER would have thought of a black cherry sauce, and i love everything about this! what a wonderful idea - and a tasty one as well. ooooooooh, i'm printing off your recipe now and adding it to my "make" folder. yay!

miss v said...

i love fu cutlets like this. every once in a while, i'll really marinate it good before i make my cutlets. i love the crunchy outside texture.

oh yea, and you'll probably like seaweed... i do! i just need to use it in moderation!

Jes said...

Oh wow, I would have never thought of using jelly for the base of a sauce--how yummy!

Elisabeth said...

What a delicious idea!

Rachana said...

A lovely dish! Looks so yumm :-)

Tiffany said...

I like the sound of this black cherry sauce. What an awesome way to mix up the tofu situation! Thanks for sharing! Digging your blog, too. :)

Rose said...

This sounds so interesting! Great recipe!

chow vegan said...

Wow, the tofu looks amazing! I would never have thought to try black cherry sauce with tofu. What a great idea! :-)

Anonymous said...

Well,I'm having a day off too. Thank you for commenting on my blog, so I could discover yours. Looks great!
There are so many VeganMofo's this year, it's impossible to read them all or write comments.

Jeni Treehugger said...

Black Cherry and Tofu! GENIUS!