Move over Buffalo Wings – there’s a new kid on the block!
This is definitely a vacation-inspired recipe. We’re on a Caribbean island, so of course my husband made a batch of Bloody Mary’s. Trying to be as “good” as one can on vacation, I bought a bunch of veggies and leafy greens for salad. But after downing one of my husband’s creations, it got me thinking about another use for the block of tofu I purchased on a whim – not a usual holiday grocery purchase.
And thus was born the pan-fried Bloody Mary Tofu Bites. After marinating the tofu in his Bloody Mary sauce for a few hours and reducing the sauce, not only is there plenty of juice for dipping the bites, but it makes plenty of extra mix for the drinks! Double extra bonus!
You can make this as hot or as mild as you like by adjusting the horse radish, Tabasco and Worcestershire sauce. I used a bit more extra virgin olive oil for frying because I didn’t have a non-stick skillet. My husband plans on using the excess pan dripping to make Bloody Mary scrambled eggs for breakfast!
1 package extra-firm tofu – cut into 1/2 inch cubes
2 cups low or no sodium tomato juice
3 tablespoons horse radish
2 tablespoons Worcestershire sauce
3 tablespoons Tabasco sauce
2 teaspoons pepper
1 – 2 teaspoons salt, to taste
3 tablespoons extra virgin olive oil (or less if you have a non-stick skillet)
- Place all ingredients (except the tofu and olive oil) in a container and let the tofu marinate for at least 2 hours.
- Drain off the excess sauce and place in a small sauce pan. Simmer over low heat for about 20 – 30 minutes until it reduces by about 1/3.
- Heat a skillet with the olive oil. Add in the tofu cubes and let pan fry, flipping occasionally so all sides get browned.
- Serve hot with about 1/3 of the sauce for dipping. Let the rest cool and reserve for making Bloody Mary’s!