LCBO Food & Drink Summer 2019

SPICY TOFU NUT BURGERS Spicy Grilled Tofu gives these veggie burger patties a kick of flavour that’s often missing with a tofu-based patty. The nuts add sub- stance and texture and the zucchini and carrot keep them moist. Chilling the patties before cooking does help them firm up, so make them at least a few hours ahead of cooking, if you have the time. Add other favourite burger garnishes as you wish. 4 le over Spicy Grilled Tofu Skewers 1 small zucchini, cut into chunks 1 small carrot, cut into chunks ⁄ tsp (4 mL) salt 1 cup (250 mL) nuts (walnuts, pecans, cashews and/or almonds) ⁄ cup (125 mL) quick-cooking rolled oats or dry bread crumbs, approx. ⁄ cup (60 mL) mayonnaise 1 to 2 tsp (5 to 10 mL) Sriracha or other hot sauce Canola oil 4 so hamburger buns Lettuce leaves 4 to 8 slices tomato 1 Remove tofu from skewers and discard skewers. Place tofu in a food processor with zucchini, carrot and salt. Pulse until vegetables are finely chopped. Add nuts and pulse until mixture is fairly smooth with just small pieces. Transfer to a bowl. 2 Add about half of the oats, stirring until moistened, then gradually add more just until mixture holds its shape well when squeezed and is just slightly sticky. Shape into 4 patties, about ⁄ inch (1 cm) thick and place on a bak- ing sheet or flat plate. Cover and refrigerate for at least 15 minutes or for up to 1 day (they get firmer the longer you chill them). 3 Preheat barbecue grill to medium, if using. 4 Stir mayonnaise with Sriracha, to taste, in a small bowl. 5 To cook on the stovetop, heat a large non- stick skillet or grill pan over medium heat. Lightly oil skillet. Add patties, in batches as nec- essary, and reduce heat to medium-low. Cook, turning once, for about 5 minutes per side or until well browned and hot in the centre. To bar- becue, place a nonstick grilling sheet or oiled piece of foil onto grill. Place patties on sheet and grill, turning once, for about 7 minutes per side or until well browned and hot inside. 6 Toast buns lightly, if desired. Spread spicy mayonnaise on buns, top with tofu patties, lettuce and tomato.

BIG-BATCH TANDOORI CHICKEN A marinade with three simple ingredients takes ho-hum chicken thighs to oh, yum! Cooking on indirect heat prevents flare-ups, keeps the chicken from sticking to the grill and, along with the marinade, makes for moist, juicy chicken (even without the skin). If you don’t have enough room on your barbecue for all the chicken at once, cook in two or three batches leaving the remaining chicken marinating in the fridge. CHICKEN ⁄ cup (175 mL) plain yogurt (not fat-free) ⁄ cup (60 mL) tandoori paste 20 skinless bone-in chicken thighs or 10 skinless bone-in chicken breasts, about 4 lbs (1.81 kg) ⁄ cup (60 mL) fresh lemon juice Canola oil Salt Fresh cilantro leaves RAITA 1 ⁄ cups (375 mL) plain yogurt (not fat-free) or 1 cup (250 mL) plain Greek yogurt ⁄ English cucumber 2 tbsp (30 mL) chopped fresh cilantro ⁄ tsp (1 mL) salt 1 For the chicken, combine yogurt and tan- doori paste in a small bowl. 2 If using chicken breasts, cut each in half crosswise. Use a paring knife to score the meat on each piece of chicken 2 or 3 times. Place chicken in a large bowl and add lemon juice. Toss to evenly coat and let stand for 10 minutes. 3 Add yogurt mixture to chicken and toss to evenly coat. Cover and refrigerate for at least 1 hour or for up to 1 day. 4 For the raita, place the yogurt in a sieve lined with a coffee filter or cheesecloth set over a bowl. Cover and refrigerate to drain yogurt for at least 1 hour or for up to 1 day. (If using Greek yogurt, skip this step.) 5 Scrape drained yogurt into a bowl. Add cu- cumber, cilantro and salt and stir well. Cover and refrigerate until ready to serve, for up to 1 day. 6 Preheat barbecue grill to high. 7 Turn one side of barbecue off and turn other burner(s) to medium-high or tempera- ture required to maintain 450°F (230°C). Oil unlit side of grill. Remove chicken from mari- nade, leaving a thick coating on the chicken, discarding excess marinade. Place chicken, meaty side up, on grill over unlit side. Season

SPICY TOFU BIBIMBAP Even if you don’t have those smoking hot traditional Korean dolsot stone bowls (but hey, if you do, fire them up!), bibimbap topped with sautéed veggies and Spicy Grilled Tofu, fried egg and kimchi will make a smokin’ hot dinner. ⁄ cup (175 mL) long-grain brown or white rice Salt ⁄ cup (60 mL) natural rice vinegar, divided 2 tbsp (30 mL) canola oil, divided 1 lb (455 g) mushrooms, sliced Salt and freshly ground pepper 4 green onions, thinly sliced 4 le over Spicy Grilled Tofu Skewers 4 eggs 1 cup (250 mL) bean sprouts or radish sprouts or shredded spinach ⁄ cup (60 mL) fresh cilantro leaves, torn Kimchi (store-bought) 1 Cook rice with salt according to package directions. Sprinkle with 2 tbsp (30 mL) of the rice vinegar, cover and let stand for 5 minutes. Fold gently with a spatula. 2 Meanwhile, heat 1 tbsp (15 mL) of the oil in a large nonstick skillet over medium-high heat. Add mushrooms, ⁄ tsp (2 mL) salt and pepper to taste. Cook, stirring, for about 8 minutes or until liquid is released and mushrooms start to brown. Add green onions and tofu and cook, stirring, for about 3 minutes or until tofu is hot. Transfer to a bowl. Add remaining rice vinegar to skillet and stir to scrape up brown bits. Pour over mushroom mixture. 3 Return skillet to medium-low heat and add remaining oil. Crack each egg into skillet and season with salt and pepper. 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. 4 Divide rice among warmed individual serv- ing bowls. Arrange tofu mixture, bean sprouts, cilantro and kimchi on rice, then top with fried eggs. Serves 4

Serves 4

146

SUMMER 2019 FOOD & DRINK