Thursday, June 18, 2009

Tofu alla Grappa, Fennel Risotto


Tofu alla Grappa

Fennel Risotto

We decided to break out the vacuum-sealer again, after finding a bottle of grappa hiding in the back of the cabinet.

It's the same technique as the Tofu L'Orange, with the same excellent results.

Tofu alla Grappa

16oz extra-firm tofu

The block of extra-firm tofu was cut into six cutlets and smoked with apple wood for 25 minutes.


1/4 cup grappa
pinch of salt and pepper

In a small pan, reduce the grappa by half to 2 tbs. and remove from heat.

Place the smoked tofu in a single layer in a vacuum-sealer bag, add the marinade and process. Refrigerate for 2-4 hours.

Remove from the bag and cut a slit in the side of each tofu cutlet, being careful not to poke through the edges.

Pan-fry the tofu in olive oil over medium-high heat until golden brown (about 4-5 minutes per side). Add a splash of tamari to evenly coat and cook the tofu for an additional minute. Remove and keep warm.


olive oil
1 shallot, minced
2 cloves garlic, minced
salt and pepper
1 tbs. tarragon, minced
1 tbs. parsley, minced
1 1/2 cups of grapes, cut in half

In the same pan, add a little more oil and sweat the shallots and garlic. Add salt and pepper to taste. Add the tarragon and parsley, stir to combine (If you want to throw and additional shot of grappa in the sauce at this point we won't tell). Add the grapes and cook for another 2-3 minutes.

Remove half of the mixture and gently place inside the slit in the tofu. Puree the other half in a blender or use a immersion blender for a more "rustic" look, check for seasoning, reserve and keep warm.

Place the stuffed tofu on a sheet pan and bake at 350F for 15-20 minutes.

Serve hot topped with the sauce over the fennel risotto.

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