Tuesday, July 15, 2008

Tofu a la Uva, Mexican Rice, Plantains and Soyrizo, Grilled Asparagus

Dinner 7/15

Tofu a la Uva

Mexican Rice

Plantains and Soyrizo

Grilled Asparagus

You can tell when we've made a certain dish a few time when I start playing with the plating (sort of like the eggplant parmesan riff we went on a few years ago).

Tonight's meal is an adapted Diana Kennedy recipe from "The Cuisines of Mexico" that we've made over the years -- an unusual grape and tomato sauce combination over smoked/grilled tofu.

Tonight the tofu was cut into rounds and placed on top of Mexican rice as well as fried plantains and soyrizo and topped across both by grilled asparagus.

Tofu a la Uva

1 medium onion, chopped
2 garlic cloves, rough chop
1 tsp. Mexican oregano
1 tsp. smoked paprika
Salt and pepper to taste

2 large tomatoes, diced
1 cup red wine (unfiltered/unfined)

1/2 cup of seedless grapes, sliced in half

1 block of extra-firm tofu, cut into eight cutlets
1 tbs. tamari

Saute the onion for 4-5 minutes until you see a little color. Add the garlic cloves and cook for an additional 1-2 minutes. Add the Mexican oregano, smoked paprika, salt and pepper to taste.

Add the tomatoes to the onion mixture and cook on medium-low for 15 minutes until the tomatoes breaks down.

Take the tomato mixture and puree in blender, return to pan. Add red wine and cook for another 5-10 minutes to thicken. Add the seedless grapes

Meanwhile, in a separate pan (or wok) saute the extra-firm tofu with canola oil on medium heat until golden brown and delicious. Turn the heat down to low and add the tamari, cook for an additional 1 minute per side.

For serving, we tend to leave the tofu out of the tomato mixture and just pour the sauce over the tofu on the plate, rather than immerse the it in the pan. The tofu can get a little soggy, but tastes good either way ;)

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