February 2, 2010 Tofu is a blank canvass

Day 2

Tofu is king. It's the most under-rated ingredient in the eyes of most people, but I think it has countless possibilities. I think of it as a blank canvas, and you can paint it several ways.

Tofu needs layers of flavor. If you flavor it from the inside out, it becomes so tasty that you will not look at it the same way again.

The trick is to dry it out and rehydrate it with flavor. Drying it out enables the tofu to sop up more juices. Drain the tofu by wrapping it in cheesecloth or paper towels, press it between 2 plates and weigh it down with something heavy to squeeze the excess water. It takes about an hour to drain most of the liquid, I usually do this the night before. The next day, I marinate it in whatever sounds good....just like you would with a great piece of meat.

Today, I decided to go with Asian flavors. We both enjoyed it. We hope you do too!

Grilled Tofu with Shiitake Crust
Served with a side of Brocollini and Miso reduction

Serves 2

10 grams dried Shiitake mushrooms
1/4 cup breadcrumbs
1 egg, beaten

1 tablespoon Miso paste
1/2 cup hot water
3 Tablespoons honey
1 Tablespoon Oyster Sauce
1 clove garlic, minced
1-13 oz. box extra firm tofu, drained, pressed dry, cut in half lengthwise
8 Tablespoons canola oil

1 bunch brocollini
salt and pepper

Procedure:

In a medium sized bowl, dissolve Miso in hot water. Add honey, oyster sauce, and garlic. Marinate dried tofu slices in the mixture and let it sit in the fridge for about 30 minutes (longer if you have the time).

Prepare the Shiitake Crust: Pulverize the dried Shiitake mushrooms in a coffee grinder (or a food processor if you don’t have a spare coffee grinder). Add the fine shiitake powder to the breadcrumbs. Season with a pinch of salt and black pepper. Set aside.

Preheat a grill pan.

Take tofu out of the marinade (save the marinade) and brush with oil on both sides. Pour marinade in a small saucepan to reduce in half over low heat. Keep an eye on it because this will reduce quickly.

Grill tofu slices until you get lovely grill marks. This will take about 5 minutes on each side. Set aside on a plate until cool enough to handle.

Prepare your breading station. A shallow bowl with the beaten egg and a shallow plate with the Shiitake-breadcrumb mixture. Dip the cooled tofu slices (just on one side) in the beaten egg, then onto the Shiitake breadcrumbs. Pan fry until crust turns golden brown.

Cut tofu diagonally and serve with a drizzle of the Miso reduction.

To prepare brocollini: Wash florets and steam for 15 minutes over medium heat. Set on a plate and season with salt and pepper. Serve alongside Grilled Tofu.

Calories per serving: 418