Something Old, Something New

When I made the Quinoa with Caramelized Onions earlier in the week (something old), it made a ton. I knew I needed to find something to make with it that would compliment the flavor without copying it. Another Jack Bishop recipe, Spicy Pan-Glazed Tofu (something new), was a perfect match. Now, I have to be honest. I'm still struggling with tofu. I like it crumbled and squeezed dry, then cooked, but slab o'tofu still leaves me cold. It has the texture of over-fried eggs. Plus, I made roasted Brussels sprouts again, which eclipses every other food group in my kitchen. Plus, I pretty much had a toast orgy when I got home tonight. I was starving, it was cold, and toast just sounded good. So, my appetite didn't exactly have a razor-sharp edge by the time I got dinner on the table.

With that said, though, I can still be objective about this. The warm, cinnamon undertones of the quinoa dish, and the sweetness of the caramelized onions, called out the sticky, warm notes of maple syrup and balsamic vinegar in the tofu glaze. In this preparation, the tofu is sliced, patted dry, and pan-fried to develop a golden brown crust. The glaze ingredients are then poured into the pan with the tofu, where the crispy cutlets absorb the flavor but still retain their chewy texture and crisp exterior. I turned my back at a crucial moment, though, and let the syrupy glaze absorb completely into the tofu. I think I would have liked this better had I had some of the glaze to drizzle over the tofu. I really liked the glaze, and I can see using it over a crumbled tofu/browned mushroom mixture, or even to glaze braised and browned tempeh.

And I just need to work on my tofu attitude.

Spicy Pan-Glazed Tofu

Copyright: Jack Bishop, A Year in a Vegetarian Kitchen

1/2 cup vegetable broth

1 tablespoon maple syrup

1 tablespoon balsamic vinegar

2 medium garlic cloves, minced

1/2 teaspoon hot red pepper flakes

Salt

1 tablespoon extra-virgin olive oil

1 pound extra-firm or firm tofu, cut crosswise into eight 1/2-inch-thick slabs and blotted dry between several layers of paper towels (Do not use silken tofu.)

1. Combine the broth, syrup, vinegar, garlic, pepper flakes, and salt to taste in a small bowl and set aside.

2. Heat the oil in a large nonstick skillet over medium heat until shimmering. Add the tofu and cook until golden brown, 6 to 7 minutes. Turn the tofu and cook until golden brown on the second side, about 5 minutes.

3. Add the broth mixture to the pan and simmer, turning the tofu once, until the liquid reduces to a thick syrup and the tofu is glazed, about 2 minutes. Transfer the tofu to a serving platter, scrape the glaze left in the pan over the tofu, and serve.

This recipe was discussed here.