Tangy Bites

Tangy Bites

September 1, 2017
The Noil Kitchen Tangy Bites on Romaine Salad Boats

The texture and taste of tangy tofu bites are reminiscent of feta and queso fresco from the past. They are definitely their own thing though. Primarily I add to salads as pictured above on the“Romaine Salad Boats.” They also make a garnish tonoodle dishes, soups, grain and rice pilafs and stir-fried vegetables. On spicy dishes like the chile bean chile, it fills in perfectly for queso fresco and feta. It’s actually better, as it has a bright note of citrus. Sprouted soybean tofu has a perfect texture for the bites, but regular or firm organic tofu works fine too. Sprouted tofu can be found in the refrigerated section at your local coop stores and some general grocery stores carry it. Organic is the preferred choice since that ensures the soybeans are not GMO. The tangy tofu bites will last in your refrigerator for up to 5 days. Be sure to date the container.

Tangy Bites

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  • 1 lb organic tofu
  • 2 Tbls fresh lime juice
  • 2 Tbls nutritional yeast or onion/garlic blend
  • 2–3 tsps sweet white miso or chickpea miso

    Tools: Cutting board or flat plate; lint free towel or paper towels; slicing knife; glass container large enough for the bites (quart size jar works well)
  1. Remove the tofu block from the package and set on a cutting board, preferably one with a juice groove to catch the excess water. There will be a fair amount of watery liquid, so have a towel or some paper towels available.
  2. Next we will cut the block to 1/2 in square pieces. Cut horizontally through the block in 1/2 in pieces. It should make 3–4 horizontal slices.
  3. Place them between a lint free towel or paper towels to soak up the excess water.
  4. Stack them back again to form the original block shape.
  5. Cut down vertically in 1/2 in increments. Then cut the other direction in 1/2 increments to get all 1/2in × 1/2in pieces
  6. Soak up as much water as possible so it doesn’t dilute the mixture coming up.
  7. In a quart size mason jar or similar sized glass container with tight fitting lid, add the lime juice, onion/garlic blend, and miso and blend together thoroughly .
  8. Add the tofu squares to the jar, cover with the lid, and invert a few times to coat the tofu squares.

Yield: 12

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