Tuesday, February 07, 2006

Dinner 2/7

Tofu In Garlic Sauce *

White Bean Stew
(onion, garlic, soyrizo, cannellini beans, smoked paprika, salt, pepper)

Roasted Garlic w/ Ciabatta

Tofu In Garlic Sauce

1 block extra firm tofu (cut into 8 cutlets)
2-3 Tbs tamari / light soy sauce
flour (for dredging)
2 Tbs smoked paprika
salt and pepper to taste
1/4 cup olive oil

red pepper flakes to taste
1 bay leaf
lemon, cut in half
1 head roasted garlic *
2 Tbs. chopped oregano
2 Tbs. sherry (optional)
1 cup veg broth

Cut the tofu into 8 cutlet sized pieces, dry with a paper towel. Then place them on a plate and pour the tamari over the cutlets and season with pepper. Let marinate for 5 minutes.

Place flour in a shallow dish, season with salt, pepper and smoked paprika. Dredge the tofu pieces, shaking off the excess.

Heat oil in a skillet and brown the tofu on both sides. Remove and set aside. Add the red pepper flake, bay leaf, lemons, roasted garlic, oregano, sherry (if using) and veg broth to the pan. Reduce for 2-3 minutes over med-high heat.

Method One: put the tofu back in the pan, cover and simmer for 15 minutes or braise in a 375F over for 20 minutes. This method coats the tofu completely with the sauce, but make the tofu softer.

Method Two: leave the tofu out, and simmer the sauce further for 15 minutes and pour over tofu when plating. This leaves the tofu firmer, but the sauce is less thick and doesn't infuse the tofu with as much flavor.

* cut the tip (not the root end) off the garlic bulb, sprinkle with salt, pepper and olive oil, wrap loosely in foil and bake at 350F for 35-40 minutes...

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