Saturday, November 19, 2011

Hoisin Tofu Blocks stuffed with Radish & Beet Greens topped with Beech Mushrooms on a bed of Chinese Long Beans

Dinner 11/19

Hoisin Tofu Blocks

Radish & Beet Greens

Beech Mushrooms

Chinese Long Beans

This one has been simmering in the back of my mind for a while -- beginning with the infamous Borg Tofu Cube from 2008.

The twist came with the removal of the center of the cube by way of an apple corer, as seen here.

The large cubes were deep-fried for 5 minutes, then braised in a hoisin, tamari, mirin and agave sauce for 10 minutes. Served on top of Chinese Long Beans that were flash fried and braised in the same sauce. The centers were filled with a braised mix of radish and beet greens with the addition of garlic, ginger and tamari. The best way to fill the holes was (appropriately) with the back end of a chopstick. They were topped with stir-fried beech mushrooms.

The reason gleaming the cube will become clear after Thursday. ;)

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