Chi’lantro = Korean + Mexican food

Korean-Mexican cuisine from the new Chi’lantro BBQ trailer! They had their trailer out at the Austin Chinatown Center Lunar New Year festivities this past weekend. “Two cultures wrapped in a tortilla.” I like it! My only gripe was having to walk to an ATM since they are cash-only.


Spicy fries and some sort of creamy hot sauce for dipping.

My tofu quesadilla with caramelized kim chi and cheddar jack cheese *drools*

Detail shot of the filling.

Chicken taco with no onions on the left for Chris, tofu taco on the right for Kathy. Tacos = marinated meat or tofu, Chi’lantro salsa, julienne lettuce in Korean chili soy vinaigrette, cilantro, onion, green onion and sesame seeds, garnished with a lime wedge.

Thai Spice + Juice Box

Pad Ke Mao with tofu. I had lunch with Alex at Thai Spice Asian Bistro on Bellaire.

Mango shave ice at Juice Box on Bellaire…was my first time having it. Apparently this is a very popular Taiwanese dessert made of shaved ice, fruit, and condensed milk (and in this case, scoop of vanilla ice cream on top). Very simple but very delicious. I don’t get sick of it super fast like I do with ice cream since it’s not as rich. Mmmm, I predict I will go through so many of these through the summer.

*Note, mango shave ice photo made it onto Foodgawker on August 19, 2009.

Tofu Nuggets

Tofu sitting in the spinach puree and egg mixture, ready to be rolled in the breadcrumb mix.

Tofu and spinach cubes rolled the breadcrumb mix, ready to be fried.

First batch of Tofu Nuggets fried and ready to eat!

Close up.

Dissected…and delicious.

January 9, 2009

My mom and I tried the Tofu Nuggets recipe from Deceptively Delicious. Mom added sesame seeds to the breadcrumb mix.

A little time consuming to make (especially the pureed spinach which I still don’t think was pureed enough) but quite tasty!

1 cup whole wheat bread crumbs
1 tablespoon flax seed meal
1 tablespoon grated parmesan cheese
1/2 teaspoon paprika
1 cup pureed spinach or pureed green peas
1 egg, lightly beaten
14 ounces extra firm tofu
1/2 teaspoon salt
1 tablespoon olive oil
nonstick cooking spray

1. Combine the breadcrumbs, flaxseed meal, parmesean, and paprika in a small bowl.

2. Mix the vegetable puree and egg together in a flat bowl.

3. Slice or cube the tofu into bite sized pieces. You can use any shape you want, including cookie cutters. Sprinkle the tofu with the salt.

4. Dip the tofu into the egg mixture, then roll in the breadcrumbs until the tofu is completed coated and you can’t see the puree.

5. Spray a large nonstick pan with cooking spray, heat the pan, then add the oil.

6. Cook the tofu over medium heat 3-4 minutes to a side, being careful not to overbrown. Cook until the coating is crisp and golden on all sides.