Recently, I have been sampling the stock of some local breweries (hint, hint), and I have become quite fond of the Double Barrel IPA and Pale Ale, respectively. I started thinking about something that would compliment (at least in my taste) the intricacies and complexity of both beers.
Here is what happened:
12oz Extra Firm Tofu
4 medium to large red potatoes, 1/4" slices (julienne)
10 to 15 brussle sprouts, cleaned and halved
1/2 Anaheim pepper, sliced thinly; sliced halved
3/4 cup uncooked barley
4 celery stalks, julienne in 1/2 to 1 inch pieces (i like chunky. Say it. Chunky.).
Garlic powder (to taste)
Cayenne pepper (to taste)
Salt and Pepper (to taste)
Oregano (to taste)
Cumin (to taste)
6 to 7 tablespoons of olive oil
3 cups of water / veggie stock / beer ( your choice)
Rock Bottom Double Barrel IPA (3 pints; drink it)
Broad Ripple Brew Pub Pale Ale (2 pints; drink it)
Preheat oven to about 425 degrees Farenheit.
Drain tofu and press to remove excess water. Slice in half to make two large, thin patties. Slice those in 1/2 as well to make four (4) rectangle-shaped tofu pieces (longer than wide).
Add barley to 1.5 cups of water or stock to a 3 quart sauce pan. Add barley. Season with salt, pepper, or whatever spices you like. If you are making this, you already know what you should use for seasoning (use your taste). Season lightly as we all like different seasoning. Bring to a boil, and once boiling, reduce to low. Simmer SLOWLY for about 10 to 15 minutes, or until barley is cooked. Remove when done and set aside.
Meanwhile, add olive oil to cast iron skillet (12"). Bring to about medium low to medium heat. Season the tofu pieces with oregano, garlic powder, and cumin to taste (mine taste buds are less sensitive, so i use more...be reasonable for your palate). Cook each side of the tofu patty slowly until firm on both sides, about 25 minutes. It is done when it is crispy on all sides.
Once the tofu has started, you should be choppin' up the veggies (potatoes, brussle spouts, celery). Sprinkle some olive oil liberally in a square cassarole dish (glass), smear it around, and layer the bottom with the potato slices. Evenly spread the celery slices over the potatoes, and then do the same with the halved brussel sprouts. Season with salt, pepper, and cumin.
The barely should be done cooking now. Spread it evenly over the veggies in the cassarole dish, and then add the remainder of the liquid (1 1/2 cup; water, veggie broth, beer) to the cassarole dish.
Cook this shit in the oven for about 30 minutes. If the tofu is done before, take it off off the heat and set it aside.
Once the casserole is about 5 to 7 minutes from being complete, start reheating the tofu in the skillet until it is hot again. You can do one of two things with it: cut it into bite-size pieces, or leave it as it is.
Scoop some of the cassarole onto a plate, and add some tofu. Eat.
No kittehs were injured in the making of this post...only loved on.
Such a baby...Azreal.
If you gots no beers, go the pub. If you gots no kittehs, go the shelter. It is always better to have too much than not enough. Praise Bob.
You can make a difference in so many ways. Act.
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