Last night Jamie and I created a masterpiece that I could not resist sharing. We began with no idea what we would end up with. It started with Jamie pointing out a package of bean curd skin in the pantry and asking what we can do with it. It was off and running with an idea inspired by Cupcake Punk.
Tofu Chickin Nuggets
1/2 package (about 4 oz) of bean curd skin
4 cups of water (or non-chicken broth)
1/2 cup of vegan chickin broth powder
1 tablespoon of oil
1 tablespoon of nutritional yeast
2 teaspoon of garlic powder
1 teaspoon of crushed red pepper
1 teaspoon of ground black pepper
1 cup of corn starch
Try to keep the bean curd skin in sheets. It is very brittle and will crumble easily before hydrated.
In a very large sauce pan, bring the water to a simmer. Add everything but the bean curd skin, corn starch, and oil. Bring back to a simmer. Once it is simmering, add the bean curd skin, cover and let cook for about 5 mins gently stirring frequently. Remove from heat, keep covered, and stir occasionally until the bean curd skin is fully hydrated and wet. There should be no firmness with the skin but if you over hydrate, it will turn to mush. Keep a close eye on it. In a bowl, put the cornstarch in and get a cutting board ready. In a skillet, heat the oil until it boarders on smoking. Carefully reach into the hot water and grab pieces of the bean curd skin, and squeeze most of the liquid out. You want to ball it up a bit. Quickly, cover it in the corn starch and form into a 1 1/2 in nugget and set on your cutting board. You may need to tear the skins to get the proper size if they are too large. Once all of your nuggets are formed, toss them in the hot oil (you may need to do them in two batches depending on how many you made). Fry on each side until they get a nice golden brown color. Take them out of the oil and with a towel, pat out the excess oil.
"Honey" Mustard Dipping Sauce
3/4 cup of veganasise
1 tablespoon of dijon mustard
1 teaspoon of ground black pepper
1 teaspoon of paprika
1 teaspoon of lemon juice
1 teaspoon of yellow mustard
1/4 teaspoon of sugar
In a bowl, mix all ingredients together and mix well.
Earlier yeaterday, we went to the house and saw the people finishing my new roof! It is an exciting thing to see the work as it all happens and I wanted to share with you.
Old Roof
