This dish has several stages, so I’d say make it when you
have plenty of time or prep the day before. For the cashew cream, you will have to soak cashews over
night as suggested. I didn’t have
the time so I soaked them for 4 hours and it seemed to work.
Maple-Lime Grilled
Tofu with Asian Slaw and Mashed Sweet Potatoes
(adapted from The Conscious Cook by Tal Ronnen CB)
Tofu:
1 lb.
extra-firm tofu, cut into 8 (1/4” thick) slabs
1/4 cup
pure maple syrup
1/2 cup
soy sauce (I used light)
3 garlic
cloves, smashed
2 sprigs
fresh thyme
1 teaspoon
freshly ground black pepper
juice
of 2 limes
Place the tofu in a single layer in a shallow dish. In a
small bowl, whisk together the remaining tofu ingredients. Pour over the tofu
and marinate in the refrigerator for 2 hours.
Preheat oven to 300 degrees. Lightly oil a baking sheet.
Using a slotted spoon, remove the tofu from the marinade (reserve marinade) and
arrange in a single layer on the baking sheet. Bake for 15 minutes.
Meanwhile, pour the marinade into a small saucepan. Cook
over medium heat until reduced to a syrupy glaze, about 8 minutes.
Grill tofu 3-4 minutes , turn over and brush with reserved marinade syrup, cook for 3-4 minutes on other side.
Slaw:
3 tablespoons
rice vinegar
1 teaspoon
light agave nectar
1/2 teaspoon
sea salt, or more to taste
2 tablespoons
freshly squeezed lime juice
1 teaspoon
soy sauce
1/4 cup
oil
1 large
carrot, peeled and crated
1/2 head
napa cabbage, shredded
2 scallions,
diced
In a large bowl, whisk together the vinegar, agave nectar,
salt, lime juice and soy sauce. Continue whisking vigorously in one direction
as you slowly pour in the oil until emulsified. Add the remaining slaw
ingredients to the bowl and toss to coat.
Sweet Potatoes:
***Cashew Cream: 1/2 - 1 cup raw cashews, rinsed and soaked
in cold water over night in fridge.
Drain cashews, place in blender and add water so that it just covers
cashews.
2 large
sweet potatoes, peeled and diced
1/2 cup
thick Cashew Cream
2 tablespoons
Earth Balance
1 canned
chipotle pepper, seeded and minced
**I didn’t have chipotle pepper so I used 1 tablespoon Ancho Chile
Pepper
Sea
Salt
Cook the sweet potatoes in a pot of boiling water for 20
minutes, or until tender. Drain.
Whip together the sweet potatoes, Cashew Cream, Earth Balance, and
chipotle pepper (or Ancho Chile Pepper).
Season with salt and pepper to taste.
To Place: Place on quarter of the sweet potatoes in a scoop
in the middle of a serving plate. Top with one quarter of the slaw. Place 2
tofu slices on top of the slaw.
4 servings
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