Monday, July 17, 2006
Lemon-Rosemary Stirfry with Caramelized Onions
So I've never ever caramelized onions before but felt a sudden burst of inspiration Thursday night when I realized I had a little bit of time to spare and a little bit of onion to use up. Holy mother of god--caramelizing onions is the fricking easiest. And they are SO VERY VERY VERY VERY VERY VERY good. And I don't even like onions.
In an effort to use up leftovers, I whipped this stirfry up. Not quite so simple as the annoyingly simple stirfry I posted last week, but just as good. The broccoli and tofu will be *very* lemony, but once you mix them in with the caramelized onion, you will have a lovely contrast of sweet and sour.
1/2 block of extra-firm tofu, pressed for 45 minutes or so
A couple florets of broccoli, the bushy parts cut off into small chunks
One vidalia onion
Two servings of couscous, cooked
While the tofu is being pressed, squeeze the juice from your two (small) lemons into a bowl. Add some fresh rosemary to taste. Let sit.
Put the olive oil (I used 2 T., but you can probably vary this) in a small saucepan and heat. Slice up your vidalia into thin slices and then add to the oil. Once the onion has begun to soften (about 5 minutes) add a teaspoon of vegan sugar and stir. Let the onion continue to cook for near 10 minutes or so, stirring often--it will begin to turn a rich brown color and get beautifully sweet, which means you are successfully caramelizing it.
While it caramelizes, dice up your tofu, and add this to a frying pan (perhaps with a bit of non-stick spray). Add the lemon-rosemary mixture. Fry until it is beginning to brown some. Add the broccoli. Add a tiny bit of sugar (no more than a teaspoon). Fry until the broccoli is tender.
Toss the vidalia onions, tofu, and broccoli over your cooled couscous. Add walnuts to taste.
Drink a toast to caramelized onions!
Makes 2 medium-sized servings or 1 very large serving.