I frequently buy blackened tofu in the deli of Bloomingfoods, sometimes just on its own, sometimes on the yummy sandwich they make that has red onion, lettuce, tomato, and vegannaise.
I wanted to make my own blackening spices at home, and when I searched the Internet for recipes, a huge array of them turned up, featuring all different kinds of herbs and spices and widely varying degrees of spiciness. I'm really picky about how spicy something is. So I tried a few of them out and came up with my own recipe, and if I may say so myself, it's damn fine. The best, I think.
I use this mix on tilapia fillets and tofu*. It makes great sandwiches. I plan to try it on catfish sometime soon.
*If using tofu, get a refrigerated, water-packed block, and weight it down with a plate while draining it on a paper towel for about 20 minutes before slicing into quarters, lengthwise.
Blackening spices (makes 3/4 cup mix; store in an air-tight container)
2-4 teaspoons salt, depending on how salty you like your food
2 tablespoons Hungarian paprika
2 teaspoons garlic granules
2 teaspoons onion powder
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 packed teaspoon rubbed sage
1/2 teaspoon white pepper
1.) Mix all ingredients together with a fork or wire whisk. Pat the fish or tofu dry (rinse fish first). Spread the spice mix onto a shallow pan or plate, and lightly press both sides into it, so they gets evenly and completely coated.
2.) Fry, covered, over medium-high heat in a pre-heated, non-stick, oil-misted pan, about 3 minutes per side.
Today's question: Do you have any suggestions for interesting dishes I can make?