A few summers ago I went blueberry picking at a friend’s house and hauled home an entire flat of the biggest, bounciest Oregon bloobs I’ve ever seen. I did my best to eat ’em fresh but inevitably I had to side step to Plan B, which was freezing some for smoothies, and making my favorite balsamic bloob sauce with the rest.
Anyone who lives a stone’s throw from a natural foods store has probably already treated themselves to these wholesome snacks. What you probably don’t know is how incredibly easy they are to make, so long as you’ve got a food processor at your disposal.
I’ve already blogged about how I like to fry tofu, which is basically coated in cornstarch and fried in a small amount of oil. Flavoring it with buffalo wing sauce is as easy as turning the heat on low and pouring sauce over to coat.
What I (surprisingly) haven’t blogged about is the side dish I always eat with it: coconut rice with avocado and lime. If I don’t have any rice in the house, I don’t have buffalo wing tofu. I don’t even mention either one on their own. It’s always, “Buffalo wing tofu with coconut rice and avocado.” Always.