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Spicy Tofu
Lima-Coconut Puree and Macadamia Crunch
Go Get This: ... for the tofu 1/2 lb. block of firm tofu, pressed and drained 1/2 cup chipotles in adobo 1 tbsp. honey 1 tsp. cumin seed 2 tbsp. neutral oil, like peanut or canola Salt and pepper, to taste ... for the puree 1 cup lima beans, shelled 1 can coconut milk 1 tsp. cumin seed Juice of 1/2 a lime Few leaves fresh lemon verbena, chopped Salt and pepper, to taste ... for the crunch 1/2 cup macadamia nuts, toasted 1 tsp. cumin seed, toasted and ground Few leaves fresh lemon verbena, chopped Zest of 1/2 a lime Salt and pepper, to taste Now Do This: Start by making the marinade by pureeing chipotles, 1 tsp. cumin, honey and 1 tbsp. of oil. Cut the tofu into four half-inch slices, toss in marinade and refrigerate 30 minutes to an hour. While the tofu is marinating, combine half the can of coconut milk with a cup of water and 1 tsp. cumin in a sauce pot. Bring to a simmer, then add lima beans. Cook 10 minutes. Separate the beans and cumin from the coconut milk and water with a strainer. Discard the liquid and transfer the beans and cumin to a blender. If you’re patient you should let them cool first. (I am not.) Get the blender going, add lime juice and stream in fresh coconut milk until the beans pull away from the sides of the pitcher and form a thick, smooth puree. Pass the puree through a strainer to make it extra-smooth, add chopped lemon verbena and season with salt and pepper. Reserve. Prepare to cook the tofu by heat a tsp. oil in a pan. Remove the tofu from the fridge and blot off extra marinade. Sear on one side until the marinade has caramelized, approximately 10 minutes. Flip and cook an additional 8 minutes. While the tofu is cooking, toast and chop the macadamia nuts for the crunch. Mix with toasted, ground cumin, chopped verbena, lime zest, salt and pepper. Plate: Spread the coconut-lima bean puree on a dish and arrange the squares of tofu on top. Sprinkle with macadamia crunch on top and pop that bottle of Gewurz like an Alpine gangsta. |
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| Spinaderella cut it up one time. |
I knew that was tofu when I saw the pic, but I told myself it could not be. Then I read the recipe. It was true. I will make this immediately.
Posted by Adam Erace @ 4:11 PM
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File Under: Food TV | | Not So Quickfire | | Recipes | | Top Chef | | Vegan | | Vegetarian | Post a comment
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