Friday, May 15, 2009

Miso & Cola BBQ Tofu, Olive Stuffed Flatbread

Dinner 5/15

Miso & Cola BBQ Tofu

Olive Stuffed Flatbread

We've been playing around with Jacques Pepin's "Tibetan Flatbread" recipe lately, this time stuffing it with minced olives, smoked paprika and Teese as sort of all-in-one tapas dish for an upcoming wine tasting dinner next month. This recipe is extremely easy...

Olive Stuffed Flatbread

1 1/2 cups all-purpose flour
1 cup water
1 tsp. baking powder
salt to taste

Mix everything together until it looks "gooey" ;)


1/2 cup olives, minced
1 tsp. smoked paprika
1/3 cup Cheddar Teese, shredded

Pre-heat a 10" cast-iron pan over medium heat. Add 1 tbs. of olive oil and pour in half of the batter, pushing it to the edges with an offset spatula. Scatter the filling, being careful to not get too close to the edges. Add the second half of the batter.

Add about 1 tbs. of water around the edges of dough (this helps the flatbread steam in the pan), slap a lid on the top and cook about 10 minutes on the first side. Flip it over and cook about 5 minutes on the second side.

The barbecue sauce was one of those last minute "what do we have in the fridge?" deals -- some (cane sugar) cola plus some red miso = OMGWTFBBQ!!11!one! ;)

This recipe has much potential for tweaking (different combination of miso/cola's)

Miso & Cola BBQ Sauce

1/2 cup cola
1/2 cup red miso
1 tbs. tamari
1/4 cup ketchup
1/4 balsamic vinegar
2 garlic cloves, minced
1 tbs. smoked paprika
salt & pepper to taste

Blend all the ingredients together, check for seasoning.

The tofu was smoked with cherry wood for 20 minutes and then you can either grill, bake or pan-fry the tofu, basting with the BBQ sauce as you go.

We pan-fried this batch until golden brown, and splashed the tofu with a little tamari at the end. We reduced the heat and added BBQ sauce, turning the tofu as needed, until the sauce thickened and the tofu was completely coated.

blog comments powered by Disqus