August 6, 2012

Buffalo Tofu with Celery Salad

Telling someone you have a blog is like telling them you have a foot.  Almost everyone has at least one.  That's why I kept quiet about it when I was chatting with television personality, Ted Allen last week.  I don’t usually chat with Ted Allen, but was lucky enough to exchange a few words with him during his book signing at Greenlight Bookstore in Brooklyn...

He was witty and approachable and happily agreed to join me for a quick photo…

In other news I spent last weekend at a gorgeous outdoor wedding near Montpelier, Vermont.  The highlights were:

- Drinking a “Lawnmower”, a greens and lemon infused Prosecco cocktail, at Kismet Kitchen
- Finding Swiss Petite Fruits, a long lost favorite candy of mine at the local sweet shop
- Throwing back 3 spectacular basil lemonades at the wedding (spiked with gin I later found out)
- Rowing boats, playing ping pong, dancing and eating a dinner made of local Vermont veggies in this setting…

 And now for the recipe portion of today’s program.  A friend of mine recently requested some tofu recipes and since I’m obsessed with Buffalo flavor lately, I put the two together.  This dish should remind you of spicy wings at a sports bar, minus the sticky fingers.

Makes 1 serving

To make the tofu:
1 1-inch slice firm tofu
1 tablespoon bottled Buffalo wing sauce
1 teaspoon olive oil

To make the salad:
1 large stalk celery, sliced thinly
2 teaspoons olive oil
1 teaspoon rice wine vinegar (any other white vinegar is ok too)
1 pinch coarse salt
Freshly cracked black pepper

Wrap the tofu slice in a paper towel and press firmly to release all the water.  Heat 1 teaspoon of olive oil in a saute pan over medium high heat and sear the tofu on each side for 2-3 minutes or until browned.  Transfer the tofu to a small bowl and add the Buffalo wing sauce, turning to allowing the tofu to marinate on all sides.  Meanwhile, in a separate bowl, toss together the celery, olive oil, vinegar, pinch of salt and a few turns of pepper.  Serve the tofu drizzled with all the sauce it was marinated in and place the celery salad right alongside.


Anonymous said...

thanks for sharing.

BrooklynSalt said...

No prob!

Anonymous said...

I have been meaning to try this recipe for ages. I just did tonight, and it is pretty good. Make sure to let the celery marinade for a couple days, and also get the oil hot hot hot and keep the tofu moving around if you don't have a non-stick pan.

BrooklynSalt said...

Good tip to let the celery soak up the dressing for a while. Next time around I would even add more vinegar and a pinch of sugar to it to amp up the flavor. Thanks for trying out the recipe and leaving great feedback!