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Master Shrimp Sauce
Shrimp Sloppy Joe’s
Surf and Turf-Broiled Flank Steak and Shrimp Sauce
Spiced Tofu Napoleon
Iris Tsai's Master Shrimp Sauce With 2-Sided Golden Noodles
WINE NOTES
NOTES Viognier:
Un-wooded, with some lees contact for complexity. A fragrant blend
of four varieties: Verdelhop and Viognier give tones of tropical
fruit and peach; cool climate Sauvignon Blanc and Riesling add
crispness.
Cotes du Rhone: Shows strength and pepperiness of syrah
grape. Deep garnet red with red berry aromas. Southern exposure on
steep granite hillsides.
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Spiced Tofu
Napoleon
Serves 4
- 2 cups rice flour
- 1 teaspoon finely ground white pepper
- 1 teaspoon finely ground cumin
- 2 teaspoons finely ground coriander
- 1 teaspoon kosher salt
- 4 small packages silken tofu, carefully
drained
- 2 cups Shrimp Sauce
- 2 tablespoons cilantro leaves
- Kosher salt and freshly ground black pepper
- Canola oil for frying
Prepare a fryer or medium stock pot filled 1/3 the way up with
canola oil at 350 degrees. On a rimmed plate, combine rice flour,
white pepper, cumin, coriander and salt. Dredge the tofu in the
flour mix and fry until GB&D (golden brown and delicious), about 2
minutes. Drain tofu on paper towels and season with kosher salt and
freshly ground black pepper. To serve, lay whole cilantro leaves on
plate, place one piece tofu on plate, spoon Shrimp Sauce over tofu,
add another piece of tofu, and top with more Shrimp Sauce.
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