Friday, April 13, 2012

Hickory-Smoked Tofu with Farro and Jerusalem Artichokes

Dinner 04/13

Hickory-Smoked Tofu with Farro and Jerusalem Artichokes

The tofu was hickory-smoked for 25 minutes, then marinated: 1 tbs. olive oil, 1 tbs. tamari, 1 cloves of garlic smashed, 1 tsp. agave, 1 tsp. ketchup and freshly ground black pepper to taste for 10-15 minutes. While the tofu was grilling, it was basted with the remaining marinade. For a nice crosshatch pattern, start the tofu at a 45° angle to the grill grates and turn about 90° after 4-5 minutes, flip and repeat.

The farro (1 cup) was rinsed, and pressure-cooked in 2 cups of vegetable stock for 22 minutes (first ring / 7.5 psi).

The Jerusalem Artichokes (a.k.a. sunchokes), which were first peeled, cut in 1/4" slices and boiled (in salted water) for 10 minutes, until just cooked through.

In a large saute-pan over med-high heat add 1 tbs. of olive oil and one diced onion, carrot and celery (mirepoix) and cook until softened, 5-6 minutes. Remove from heat and set aside.

In the same pan, add 1 tbs. of olive oil and saute the sliced mushrooms until they release most of their liquid and then it hit with a splash of tamari (about 1 tbs.) at the end of cooking.

Add the farro, mirepoix and jerusalem artichokes into the saute pan and stir until combined. Check for seasoning. Top with the grilled tofu and serve hot.

blog comments powered by Disqus