Tofu is most often seen as a component of Asian stir-fry recipes, but it can stand on its own as a meatless entrée when treated with bold touches. Here, chef Boggioni coats the bean curd with toasted walnuts and coffee for textural and flavor interest, then jazzes up the mix with fresh basil, poblanos and roasted red peppers. Zucchini and potatoes add heft to this vegetarian dish.
2 tbsp. ground coffee
1/2 cup walnut pieces, toasted and chopped
1 tsp. fresh ground thyme
2 tsp. Italian parsley, chopped, divided
1 egg, beaten
1 tbsp. corn starch
4 oz. firm tofu, sliced
2 oz. red pepper
1 1/2 oz. poblano pepper
1 small zucchini, quartered and seeded
3 oz. fingerling potatoes
1/2 tsp. fresh thyme, chopped
1 tsp. basil, chiffonade
1/2 tsp. chopped garlic
1/4 cup soy sauce
2 tbsp. heavy cream
1 tbsp. unsalted butter
Salt and pepper, to taste
- Pat tofu dry, dust with ground coffee. Combine the walnuts, thyme and 1 tsp. parsley in mixing bowl. Dip tofu in egg, crust with walnut mixture and reserve.
- Brush peppers, zucchini and potatoes with oil and sprinkle with chopped thyme and basil. Lightly grill until tender; cut into bite-size pieces and reserve.
- In small saucepan, combine garlic and soy sauce; reduce by half. Add heavy cream; cook 3 min. to reduce by half. Remove from heat and whisk in butter; reserve.
- Place med. sauté pan over med. heat. Add a film of oil; sear tofu in hot oil until golden. Turn tofu and place in 350° F oven for 4 min. to roast.
- Place warm roasted vegetables in mixing bowl; season with more herbs, salt, pepper and splash of sherry vinegar. Place in center of plate. Place roasted tofu medallions on top of vegetables, drizzle with reserved soy-cream mixture and garnish with additional walnuts and herbs.