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Archive for April 26th, 2010

 

The other day H decided that she was going to make some soft pretzels [I believe she used Colleen Patrick-Goudreau’s recipe].  They turned out really well and, as it also turns out, they freeze beautifully.  Now, knowing that there were frozen soft pretzels lurking in the freezer, and having the urge to make a new variant of tofu, I decided to fashion a meal out of the two items.  The only thing that remained unresolved was what flavors to infuse the tofu with; a combination of agave, mustard, orange zest and chili sauce grabbed hold of my mind and pulled me into it’s undertow.  Sweet and mustardy with a kick of heat turned this idea into an amazing dinner.

The glaze would also work really well baked onto store-bought tofu.  It would jazz it up and make it a great addition to any spicy dish.

 

Agave,  Mustard and Chili Tofu

Ingredients:

freshly made tofu,  ready to be pressed

½ cup agave syrup

2 T yellow mustard

1 T stone-ground mustard

1 tsp chili garlic sauce

zest of 1 orange

pinch of salt

Directions:

Drain the tofu curds and let cool.

While the tofu is cooling, heat the agave, mustards, chili garlic sauce, salt and orange zest in a sauce pan and bring to a gentle simmer for 15 minutes.  Turn off the heat and let cool.

Once cooled, transfer the tofu curd to a large bowl and mix in ½ of the agave and mustard sauce.  Mix well, but gently.  Transfer the infused tofu to a mold and press for 30 minutes to an hour.

Wrap with plastic wrap and refrigerate until ready to use.  Reserve the remainder of the sauce for use as a glaze.

Preheat oven to 350°.

When you are ready to serve, cut the tofu into slices* and place upon a silpat on a baking sheet [or other non-stick, oven-safe surface].  Spoon ½ of the remaining glaze atop the slices and bake for 20-30 minutes.  Add the remainder of the glaze and repeat.  Baking the tofu will firm up the texture and the glaze will become thick and sticky. 

*I grilled the tofu prior to glazing and baking it in order to give it grill marks and to give the outside layer a chewier texture.

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