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Archive for March 15th, 2010

Oh yes, I did

 

 

 

So, yeah.  It was another one of those “why not”moments.  I do love my salty and my sweet together and I couldn’t think of a better combination than a riff on my favorite candy bar of times past.  The tofu keeps it from being cloyingly sweet and gives the dessert a custardy texture.  I took some pieces from this very same block and passed them along to a couple of local vegan friends and I was given two enthusiastic thumbs up.  

*Walks off following my errant thoughts and cravings*

 

 

 

 

Snicker-Tofudoodlin’

Ingredients:

One recipe of fresh silken tofu

salted and roasted peanuts

2 dark chocolate bars, divided [One for the tofu and one to be used as garnish.]

1 cup dark brown sugar, lightly packed [You could use a bit more, up to 1/3 cup more, I’d say, for a thicker sauce.]

1/3 cup non-dairy yogurt

1 tsp vanilla extract

pinch of salt

brown rice flour

coconut oil for pan frying

Directions:

Make the caramel by adding the yogurt and brown sugar to a pan and bringing to a bubble while stirring over medium heat.  Add the vanilla extract and salt and allow to cook for a few minutes.   Take off the heat and set aside to cool.

Make the tofu as per the recipe with one modification.  Rather than directly ladeling the curd into the tofu mold, add a stage wherein you ladel it to a separate cheesecloth draped colander set over a bowl beforehand.  This will remove the majority of the whey and will prevent your filling layers from being washed out. 

Ladel out drained tofu to an inch depth in the mold. Drizzle on some caramel and sprinkle with peanuts and chocolate but do not completely cover the layer. [ If you completely cover the layer then later when slicing,  the tofu will not hold together well as the layers will slide off one another.  You need some tofu-tofu contact for structural reasons.]  Add the next layer of tofu.  Continue this twice more and end with a layer of curd.  Press for 45 minutes and then soak in a bowl of iced water for an hour.  Refrigerate until ready to use.

Pat tofu dry and cut into slices or blocks and dredge in brown rice flour.  Pan fry until all sides are golden brown [This is easier to do if the initial shape is a cube.]  Garnish with caramel sauce, peanuts and dark chocolate chunks.  Serve while warm and enjoy!

 

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