Monday, September 26, 2011
I had some tofu in the fridge and decided to sear it and then glaze it with my friend Mary Beth's Peach-Habanero Jam. Wise decision. Alongside, a quick saute of zucchini and carrot ribbons, topped with walnuts and blue cheese was just perfect.
On days like this, I DO like Mondays.
Seared Tofu with Peach-Habanero Glaze
1 package firm tofu, pressed
seasoning of choice: salt, pepper, Cajun, Creole, Italian...
a few tablespoons of a fruity-spicy jam
a few tablespoons of citrus juice (lemon, lime or orange)
Slice tofu into 4 thin slabs. Season one side with whatever seasoning you feel like.
Heat a nonstick skillet over high heat. Add oil or nonstick spray to the skillet. Place the tofu, seasoned side down, in the skillet. Let cook for about 5 minutes, undisturbed, or until there's a nice brown crust on the underside. Season the naked side, flip it over and sear for 4 more minutes. Combine the jam and the juice. Remove the skillet from the heat and pour the jam/juice over the tofu. Let the sauce reduce in the hot pan for about a minute, spooning some over the tofu occasionally. Dinner's done.
Zucchini and Carrot Ribbons
1 tablespoon good olive oil
1/2 small shallot, chopped
2 small zucchini, washed, ends trimmed, and peeled down to core
2 carrots, washed, ends trimmed, peeled down to core
salt and pepper
1 tablespoon or so of chopped walnuts
1 tablespoon or so of crumbled blue cheese
Heat the oil in a large nonstick skillet. Saute the shallot over low heat until soft, about 5 minutes. Turn the heat up a bit and add the zucchini and carrot ribbons. Saute for about 2 minutes, or until softened. Season with salt and pepper. Remove from heat and place on serving dish. Scatter walnuts and blue cheese on top and serve.