Most of my friends are probably sick of hearing this, but I love my job, I love my team and I love, love, love the fantastic food I get to eat at my super awesome workplace. :)
Before I joined the Carrots family, I insisted that I have a flexible work schedule so that I have plenty of time to pursue my existing passions - the primary ones being my blog here and my artwork. But a week into the start of my career as Countess of Cuisine and Jollification (yes, that's my real designation) my world started to revolve around my life at Carrots. On the days I was at home, I often found myself thinking, "oh it would be so nice to be at Carrots right now." I figured that once the novelty wore off I'd get back to being myself again. Four months down the line, I've begun to accept that nothing of that sort is about to happen. :P
Of course the downside to all of this is that certain other areas of my life have begun to suffer. I barely make jewellery anymore and I haven't touched my favourite toy, polymer clay, in forever. I don't spend time experimenting in the kitchen as often as I used to and as a result there's a lack in blog-able content.
I've been feeling a little more guilty about my fairly silent blog than any of the other stuff. So you can imagine my delight when I was going through some old food photographs and found this recipe that I had created long ago but missed sharing here. Two recipes within a span of one week. Yes! :D
Raspberry Wasabi Tofu
1/2 block Silken Tofu
3 T Bread Crumbs
For the marinade:
3 T Raspberry Wine Vinegar
1/2 tsp Wasabi Paste
1/2 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
1/4 tsp Sugar or Liquid Jaggery
- Whisk the marinade ingredients together in a wide glass bowl
- Drain the tofu and slice it into large squares
- Place the tofu in the marinade and gently toss to coat
- Cover and keep in the fridge overnight (about 8-10 hours)
- Heat a pan or skillet on medium heat
- Put the bread crumbs on a plate
- Dip the tofu into the bread crumbs and coat it on all sides
- Toast the tofu on the hot pan
- Keep a close watch and flip carefully a few times during the toasting
process to ensure the bread crumbs don't stick to the pan
- Once the crumbs are browned to your liking, the tofu is ready
- Serve with your favourite hot sauce (you know it's Tabasco Chipotle for me) drizzled over the tofu
- Enjoy! :)
Looks yummy Susmi! Countess of Cuisine and Jollification describes you perfectly :-)ReplyDelete
Haha thanks Isa. :)Delete
Yum! You are so creative...ReplyDelete
Blog : Global vegan fare
Thank you. :)Delete
High five on finding a career that fulfills you so much! Carrots sounds like an amazing place to work. That tofu looks amazing - bookmarking for when I get my kitchen back!!ReplyDelete
Thanks Becky. :) Let me know how it turns out when you try it.Delete
I can so relate when you say you are missing your jewelry making. I can't wait to have a moment to get back onto my jewelry art. I used to find it so relaxing to just be playing with polymer clay, maybe because it feels like a child playing with playdough. But at the same time, it is so great to be doing a job you love. Carrots seem to be such a nice friendly place. I don't know if I could ever have a chance to visit India but that's one place I'll visit if I do get a chance. :)ReplyDelete
I do miss seeing your posts and our regular chats- I must say! But I am so happy for you Sus! You are perfect for Carrots - your enthusiasm will spill over into all other aspects of your life. And you will find a balance of work and home eventually, I'm sure. Right now, just enjoy the work-honeymoon you are on and life in this moment of a blessing! This recipe sounds wonderful! I have only cooked tofu twice before- but this sounds like something I could handle! Thanks so much for sharing! :-D <3ReplyDelete
hey My friend, I am so happy to see your lovely post, mistress of jollification!ReplyDelete
So happy you have found an awesome team to part of! So well deserved. Looks like this is where you are supposed to be at the moment, and I can so relate to not having time in the last seems like forever to blog....I am about to relaunch...xo
Many thanks for writing such a wonderful blog,
Could you pls help me out with on a problem I have?
I need a mixer-grinder (blender) that can pulp/juice raw vegetables such as carrots and beets. (similar to how a Vitamix does it, i.e without seperating out the fiber,) I also need to grind batter for idli/dosa I am trying to choose between these 2 models: Preethi Xpro or Elgi Ultra Choice+ Which would you recommend? My criterion is to get a machine with a powerful motor, thoughtfully designed, and is easy to clean
Since you have the choice+ I have a few questions
1. How easy is to clean?
2. Is the juicing/pulping/blending operation hassle free? I.e can you just load the mixer and leave it, or do you have to keep manually stirring the contents in the jar at frequent intervals?
3. Are the mixer blades fixed or detachable from the jar.
4. You mentioned in your post that this mixer has some other features as well. What are these features? Could you elaborate a bit?
1. The Elgi is really easy to clean. You just need to make sure you clean it immediately after use and it'll be just fine.
2. The frequency of stirring would depend on on how much you load and the liquid content. It has been pretty hassle free for me with the juicing/blending but with nut butters I've seen more breaks are required.
3. They are detachable but not easily by hand since they fit quite tightly.
4. The jars are square with curved edges and that makes for better flow wile grinding. The blades are not sharp, they're cut in a particular shape so that the food is broken down by the force of getting hit rather than getting chopped. So you'll never have to worry about blades getting blunt and grind even hard stuff. The grinding speed is variable, that's a very handy feature.
You should just read up on their product page for more details: http://www.elgiultra.com/website/product_detail.php?id=16&name=Mixer%20Grinders
Good luck with buying your grinder. :)
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