LCBO Food & Drink Summer 2019

4 Return skillet to medium heat, add pork slices, overlapping as necessary. Heat pork, turning once, for 1 for 2 minutes until warmed and lightly browned. Transfer to a plate and cover to keep warm. 5 Add butter to the skillet and melt, swirling to coat. Crack each egg into the pan and sprinkle with ancho powder and salt to taste. Reduce heat to medium-low and fry just until browned around the edges and yolk starts to set, or to desired doneness, flipping for over-easy or over- hard if you like. Remove from heat. 6 Spread remaining mayonnaise on grilled buns. Build burgers, piling with greens, tomato slices, pork, pickles and fried egg.

1 Place 1 block of tofu on cutting board with one long narrow edge down. Cut lengthwise into 2 slabs, each about ⁄ inch (2 cm) thick. Place each slab with the broad-side down and cut into 8 squares. Repeat with 2 remaining blocks of tofu to make 48 squares total. Pat tofu pieces dry. 2 In a shallow dish, whisk together ginger, gochujang, rice vinegar and oil. Add tofu cubes and turn to coat. Cover and marinate in the refrigerator for at least 1 hour or for up to 1 day. 3 Soak skewers in shallow dish of water for at least 30 minutes before you plan to cook, then drain. 4 For the quick-pickled vegetables, whisk together sugar, salt and vinegar in a medium bowl until sugar is dissolved. Add cucumber, radishes and carrots and toss to combine. Let stand at room temperature for 1 hour, until wilted, or cover and refrigerate for up to 1 day. 6 Thread 4 tofu pieces onto each skewer, letting plenty of marinade cling to tofu. 7 Oil grill well. Grill skewers, turning and brushing liberally with sauce le in dish, for 5 minutes per side or until well browned and hot in the centre. The tofu will stick and break if you try to turn it too soon so check if it will loosen before attempting to flip it over. 8 Reserve 4 skewers of tofu for Spicy Tofu Nut Burgers (recipe next page) and 4 for Spicy Tofu Bibimbap (recipe next page) or Quick Ideas (page 89). 9 Serve hot tofu skewers with quick-pickled vegetables. 10 Let leftover tofu cool, then refrigerate in an airtight container for up to 4 days. WHAT TO SERVE With the spicy tofu and the crisply acidic pickled vegetables, the pairing is all about creating a rela- tively neutral but refreshing background. Choose an Asian pale lager and serve it ice-cold. Malty, toasted rice and citrusy notes will complement the dish without introducing competing strong flavours or bitterness. Asahi Super Dry LCBO 572313, 500 mL, $2.65 Serves 4 with leftovers for 2 recipes 5 Preheat barbecue grill to medium-high.

Serves 4

SPICY GRILLED TOFU SKEWERS WITH QUICK-PICKLED VEGETABLES So long, bland tofu, gochujang is in town to spice things up. Gochu-what? It’s an intense, spicy Korean chili paste and you can find it at an Asian grocery store or well-stocked super- market. Devoted tofu lovers will adore this zingy version, while those who think they don’t like tofu won’t remember why they didn’t like it. The tangy quick-pickled vegetables add the perfect freshness and crunch. 3 pkgs (each 350 g) extra-firm tofu 2 tbsp (30 mL) grated ginger ⁄ cup (80 mL) gochujang chili paste ⁄ cup (60 mL) natural rice vinegar ⁄ cup (60 mL) canola oil 12 bamboo skewers (preferably flat), each 10 inches (25 cm) long Additional canola oil QUICK-PICKLED VEGETABLES 1 tbsp (15 mL) granulated sugar ⁄ tsp (1 mL) salt ⁄ cup (125 mL) natural rice vinegar ⁄ English cucumber, halved lengthwise and thinly sliced 4 red radishes, thinly sliced 2 carrots, thinly sliced on the diagonal

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FOOD & DRINK SUMMER 2019