I'm always looking for new tofu recipes. I've grown to love those chewy, protein-packed pieces of mysteriousness. (Is that even a word?)
One of my favorite things is that deep-fried tofu appetizer at Japanese restaurants. Mmmm.
Well, I was browsing through The Wine and Food Lover's Diet and found a recipe for tofu "pockets" that were packed with fresh herbs, then topped with a spicy tahini sauce. I love tahini, and the sauce actually is the star of the meal. It's loaded with garlicky-lemony goodness, and it will become a regular dip of mine. In fact, I had some today on roasted salmon and Brussels sprouts that I got in a hurry at my beloved Bloomingfoods coop.
As usual, I've adapted the recipe for the tofu, but the sauce has been kept in tact from the book. I like the idea of stuffing tofu, so in the future I will make it with other fillings, such as spinach or other greens, or maybe spiced couscous.
Stuffed tofu (serves 2)
8-10 ounces water-packed, firm tofu
10 basil leaves, thinly sliced
2 tablespoons sesame seeds, toasted
1 green onion, thinly sliced
zest of half a lemon
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
1.) Drain the tofu on a paper towel, with something weighted on top, such as a pan or plate.
2.) Cut the tofu in half lengthwise, then in half across the width. Then split those pieces into triangles. You should have 8.
3.) In a small bowl, combine basil, red pepper, lemon zest, green onion, and toasted sesame seeds.
4.) Slice each triangle, lengthwise, halfway through. Stuff with basil mixture.
5.) Heat oil in a non-stick skillet, and sear the tofu, about 2 minutes per side. Be careful not to break the tofu or lost the filling when flipping. Serve with spicy tahini sauce.
Spicy tahini sauce
1/3 cup tahini
1/4 cup water
3 cloves garlic, finely chopped
juice of half a lemon
pinch of cayenne pepper
salt and black pepper
Put all ingredients into a food processor and blend. Heat in a small saucepan before serving. It should be creamy and bubble while heating. Dish is shown below with roasted lemon broccoli.