Teriyaki Tofu and Plantains
First, lets talk plantains. This was my very first time a.) cooking plantains and b.) eating them. Everyone always says how plantains and bananas are nothing alike, but I beg to differ. At least the one I got; it was sweet and, raw, tasted very much like a very starchy banana. I lightly fried the thinly sliced plantain in a little canola oil. A word of caution: be careful not to let them go too long--the sugar tends to caramelize quickly and therefore burn (I flipped each plantain slice over for the photo...the other side is considerably darker.) I really enjoyed these plantains. They were sweet and slightly tangy, with a light crunch from the frying. I salted them, but I regretted it once I tasted them--they would have been perfect even without seasoning.