Aromatic Tofu with Mushrooms and Asparagus

Who says tofu is bland? Not so - it is a clean canvas and you just need to learn how to flavor it. Browning tofu along with aromatic spices creates flavorful cubes, here drenched in a rich coconut cream. Augmented by the deep umami of mushroom, and contrasted with smokey roasted asparagus, the counterpoint of fresh coriander, and the tang of lime, this dish is a satsfying, rewarding vegetarian feast.

8 oz fresh mushrooms, sliced

1 brick extra firm tofu

1 tsp powdered cumin

1 tsp ground coriander

1 tsp ground cardamom

1 tsp ground turmeric

1/2 tsp crushed red pepper flakes

2 cloves garlic, minced

1 tsp minced or grated fresh ginger

1 can coconut milk

1 bunch asparagus

palmful fresh coriander leaves

1 lime, quartered

Preheat oven to 450.

Toss the mushrooms into a non-stick skillet and heat to high. Cook mushrooms until they release what water they will and brown up a bit. Remove mushrooms to a bowl.

Add a dash of olive oil to the same skillet and set to high. Carefully add the cubed tofu and brown the cubes for 8-10 minutes. Add the spices, garlic and ginger, and continue cooking another 2-3 minutes.

Add the coconut milk to the tofu and return the mushrooms to the pan. Salt and pepper lightly to taste. Simmer on low while you cook the asparagus.

Toss the asparagus with a dash of olive oil on a large rimmed baking sheet. Salt and pepper to taste. Spread asparagus out to a single layer and place in oven. Roast for about 20 minutes, turning once or twice, until the asparagus is just cooked through and beginning to brown.

Serve the tofu on a bed of rice, topped by asparagus. Garnish with cilantro and serve with limes.

Serves 4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste. Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...

Cuisine Eric

Search This Blog