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Spicy Almond
Sauce
Chicken-Scallion Satays
Beef and
Green Papaya Salad
Spiced Panko Tofu with Almond-Cabbage Salad
Daniel Bruce's
Pan-Fried Soft Shell Crab
WINE NOTES
Sapporo Premium Beer: A Japanese lager on the lighter side, with
a medium body. A small amount of rice is combined with the barley in
the brewing process, resulting in a beer that pairs well with not
only spicy, rich foods, but milder proteins like chicken and tofu.
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Spiced Panko Tofu
with Almond-Cabbage Salad
Serves 4
- 1 cup panko
- 1/2 tablespoon kochu karu (Korean chile
flake) or other mild chile
- 1/4 cup sliced scallions, white and green
part separated
- 2 small packages silken tofu, sliced in
half lengthwise
- 1 small head green cabbage, halved, cored,
shredded
- 3/4 cup Spicy Almond Sauce, 2 tablespoons
reserved for garnish
- Sliced toasted almonds for garnish
- Kosher salt and freshly ground black pepper
- Grapeseed or canola oil
On a plate, combine panko, kochu karu, scallion whites and about 1
tablespoon kosher salt. Gently press tofu slices in panko mixture.
In a non-stick saute pan coated with about 1/4-inch oil over
medium heat, gently add tofu and sear on both sides until GB&D
(golden brown and delicious), about 2 minutes per side. Meanwhile,
in a large bowl, mix the cabbage, scallion greens and Spicy Almond
Sauce. Check for flavor and season with kosher salt and freshly
ground black pepper. To serve, place a small pile of cabbage in
center of plate, top with tofu, drizzle a little Spicy Almond
Sauce and garnish with sliced almonds.
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