Anton Tofu

[Janeen Bahrke]

AtThe Balcony, there are authentic Taiwanese dishes plus a wide assortment of individual hot pots. Food and drink specials are served 7 days a week. The Shaved Snow had a dreamy texture and taste. I turned down a very interesting cocktail and ate snow instead.

Stinky tofu is less stinky when fried. The fermented tofu is a popular snack in Southeast Asia, China, Taiwan, and Malaysia. I found the trick is to make a well in the cube with a chopstick and pour sauce into the recess.

The idea is to just saut them in sesame oil with some garlic and/or ginger and red chili flakes! Additionally you might want to add some chili oil, or toasted sesame oil, sesame seeds, or other spices/herbs for flavoring.

I also boiled a batch of these wontons and we had them with carrot spirals (noodles), a handful of rice noodles, chopped scallions and tofu bits, in a fragrant and comforting ginger and lemongrass broth (that I made from lemongrass stalks, not jarred), but sadly none survived long enough for a picture! Next time I will be sure to remind myself that the camera eats first!

Add chopped leeks and cook, stirring often, for 5-7 minutes until leeks have softened completely. Add scallions and cook for 2-3 minutes. Mix well, then add water chestnuts and cook for 3-4 minutes. Add tofu and cook for 1-2 minutes.

To store for later

You can freeze the wontons on the baking sheet itself by placing it in the freezer for 1-2 hours. Once (and only after) the wontons are hard, place them gently and carefully in a freezer-safe box (not in a ziploc bag, especially for the thin-skinned wontons), label, and freeze for 3-4 months. They can be cooked directly from the freezer by just adding a minute or 2 to the cooking time.

To cook and serve right away

In a large, shallow (preferably non-stick pan), heat 1-2 tablespoons vegetable oil (for 8-10 potstickers). When the oil is hot, place potstickers gently in the pan and cook the bottom for about 2 minutes, until golden brown. Once brown, move them around in the pan once or twice.

Add 3-4 tablespoons of water to the pan (there will be hissing and sputtering) and shake the pan a few times to make sure potstickers are not stuck to the pan. Cover the pan with a lid and let potstickers cook for 1-2 minutes until all the water has disappeared.

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I made these 2 times now and the first time they were amazing but the 2nd time they were WAY too spicy we really couldn't finish them ?. I would recommend to taste teste the sauce haha, as the spicyness may very depending on your chosen brand of mustard ?. But overall a great recipe, love the flavour & texture combinations

Gosh you're too kind, Brooke! Thank you for the glowing review and feedback ? Just to give you a heads up, we haven't tested out freezing the tenders in this recipe. Mostly because tofu can hold on to ice crystals with its porous structure, so when the tenders thaw they might become soggy. Let us know how it goes if you experiment with the wraps though ?

I feel happy and proud that I (kind of) made this. This will be a go-to recipe from now on! I used mock breaded chicken strips that I already had. I brushed the sauce on them after baking them. Then I assembled the sauces and toppings as per the recipe. The flavours are delicious! I chose to toast the wrap in a pan like the suggestion says, and yes, it made it so tasty! Thank you SO much!

The end result was really delicious, loved the overall combination! But I had a few hurdles on the way and it took me almost 1h, not 30mins to complete. That might be on me, don't know. I think it would be great to add the shredding of the cabbage/cutting of vegetables as a step in the step-by-step directions. And I also prefer the tofu crispy, so I added the sauce to the cabbage only.

This is a great recipe, the tofu is so delicious and the coleslaw is great. So lovely seeing all of the other nice comments, especially from people who have never tried tofu before but who loved it. Thank you

After a long day of work and having to do Groceries afterwards, I wasn't looking forward to making this, thinking it would take forever and it didn't! I always find PUL recipes so straight forward. The tofu was delicious and the sauce, so scrumptious. I subbed carrots for red pepper and onion (as I have a carro5 intolerance) and it was fine! My only criticism echos another comment I saw about the sauce making the crispy Tofu a little soggy. I also had loads of sauce leftover at the end which I was surprised ALL went into the cabbage salad. I think next time I would mix a little into some vegan mayo rather than a little mayo into the leftover maple/mustard dressing and make it a spreadable base to the tortilla or only use a little next time in the slaw salad! But all round super yummy and will be having some leftover tofu and cabbage salad as a larger salad tomorrow :)

Thanks so much for sharing your feedback, Molly, indeed the sauce does soften the tofu so it's best to add it just as you're about to eat it. We'll keep this in mind, though, when developing future recipes - thanks so much for helping us improve what we do!

Delicious! I used half Dijon and half stoneground mustard because I was short on Dijon, but it worked great! I also used a bag of store bought coleslaw mix to save time shredding the cabbages and carrots. Will definitely go into the rotation!

Hey Marie-Jade, the wet mixture - which consists of the cornstarch and water - just needs to be mixed together for a few seconds and it should be super thin and homogenous. If your mixture got clumpy, it could be that you added hot water instead of cold water. Hot water causes cornstarch to clump. I hope this helps for now in case you decide to give the recipe another try ?

Are you headed to Madrid and worried that, whatever you order, it's going to come sprinkled with ham? Relax. The vegan movement is booming in the Spanish capital, and vegan and vegetarian visitors will be spoiled for choice.

A long-time favourite that Nick and I keep going back to whenever we return to Madrid. This 100% vegan restaurant does serve main dishes, but we invariably choose to share a collection of small tapas, because, you know, Spain. Their soups are particularly good, and other favourites include the focaccia and the mushroom croquetas (fried, breaded balls of shroomy yumminess). The one thing I didn't think much of was the lasagna, which is a raw, zucchini-based version of the dish and is rather small and poor value. The desserts here are awesome though! If they have cheesecake when you're there, don't pass it up.

My good friend Kim, the recipe-creator extraordinaire at Brownble, brought me and Nick here for brunch on our most recent trip to Madrid. It's her favourite place to eat in the city, and it's not hard to see why.

She did such a good job of talking up the breakfast sandwich that everyone at the table ordered it, and none of us regretted it. Stuffed with tempeh bacon, tofu scramble and melted vegan cheese, this plant-based version of a breakfast sandwich eats Egg McMuffins for breakfast. Or maybe it doesn't, because that wouldn't be vegan, but you get what I mean.

Ah well, something to look forward to for next time! On weekdays lunch is limited to a changing meal of the day, so if you have your heart set on the momos then be sure to come for dinner or on a weekend.

Excited to see that they opened at 11am rather than the typical 1:30pm, we arrived at noon ready for some serious burger eating. Apparently we should have known better. They were of course still serving only breakfast, and burgers would not be available until, you guessed it - 1:30pm.

The patty in all the burgers (except for The Arab) is the same and is made with veggies, oats, peanuts and apples, plus all of them are topped with lettuce, tomato, onion and cucumber and served with thick and crispy potato wedges.

And yes, everything on the menu, including all the different types of cheeses, is vegan, even though this is not at all emphasized in their messaging. I guess the idea is to attract unsuspecting people off the street who might not choose to eat at a vegan restaurant.

I imagine this happens quite a lot, as the restaurant is located on a lovely square in the La Latina neighbourhood, and the interior is beautifully decorated. They also have gluten-free options and are happy to adapt their dishes to suit food allergies.

I've been told this is the only restaurant in Madrid that offers pizza made with vegan cheese. While they do serve meat, Ay Mi Madre! makes a point of being vegan-friendly and has become a bit of a hot spot among vegan madrileos.

I probably would have overlooked it, because I tend to focus only on vegan or vegetarian restaurants in large cities where vegans are spoiled for choice. But my local source of insider tips (guess who?) advised me not to miss this one, for which I am eternally grateful.

I was blown away by the cheese. I swear that in a blind taste test no one would know it was vegan. The staff told me they use the Violife brand, which confused me a bit because I had recently had a pizza from Firezza in London that was supposedly also made with Violife, and I hadn't been terribly impressed.

True, it melted well, but it also had this unpleasant stick-to-the-roof-of-your-mouth quality about it. I didn't have that sensation at all at Ay Mi Madre! though, so I will definitely be looking into Violife more closely.

For dessert, I chose a slice of lemon and coconut pie, while Nick had the chocolate chip cookie. Of course I had to try a bite of his cookie too, and it was so good that I immediately went and ordered one for myself to eat later.

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