I'm a vegetarian (nothing that has a face) and like to experiment with tofu and seitan. I love using fresh herbs and spices like garlic, ginger and cilantro. I cook because it's hard to find vegetarian food well done in restaurants.
My favorite things to cook
Pan seared tofu:
Package of extra firm tofu, wrap in a paper towel,p ut a book on top for 10-15 min.
One cup all-purpose flour and mix in powdered: Garlic, paprika, coriander, cayenne pepper and dried rosemary. (Do not use fresh herbs).
I use a few shakes of each or about 2 teaspons, except for rosemary and cayenne pepper, one tablespoon each.
Take the tofu out and cut once horizontally through the middle, once down the center. Then slice width-wise about five to six times. Each slice should now be about 1/2 inch thick, two to three inches long.
Drudge each piece through the flour mixture, covering all sides.
Heat up canola oil on medium-high (about 1/2 cup for a 12" skillet) until it starts to ripple and put the tofu in. When you see the bottom of the tofu brown (about 3-5 min.), flip it over. Making sure to brown all four sides.
Serve with Frank's buffalo wing sauce and celery.
My favorite family cooking traditions
Potato latkes, noodle kuggel, matzo brie, matzo ball soup, carrot tzimmes and mock chopped liver.