The following recipe, tested and approved, it is quite simple and is basically a 'steak' tofu cutlet with a mushroom sauce and capers. I took it as the previous book on tofu by Akasha Richmond. Soon the book will return to the library, and I regret not having tried a few recipes more. Even if someone tells me, from his left shoulder, that there is always the copier.
First, we must specify that for this recipe Akasha recommended what she calls the Freeze & Thaw Method . The technique is to freeze the tofu (freeze), defrost (thaw, duh) and then grilling, cooking in the oven or whatever you like ... In fact, the texture of tofu thawed changes and becomes very similar to that of chicken. You can freeze for 3 hours or days, depending on how you want the tofu to become consistent. To thaw can I. Put in a bowl covered with boiling water, II. put it in the microwave for 3-4 minutes or III. let it thaw at room temperature. After it is thawed you should remember to wipe / squeeze with a towel. My
Nb quantity - are not those of the author - are calculated for two people.
extra firm tofu
Ingredients: 400g
Soy sauce: 2 tablespoons flour
, breadcrumbs, salt and pepper: ecchissiricorda? I went to the eye ... qb say
Egg mushrooms 1 shallot
: 200 g
Olive oil:
to taste wine: half cup (Richmond uses sherry, de gustibus ...)
Capers: 1 tbsp
For the tofu: Cut the tofu into slices about 1 cm in height, spray with a little 'soy sauce, and then pass it in the flour, then egg and finally in bread crumbs *. Heat oven to 180 degrees, place the slices of fried tofu on oiled baking pan and bake for about 20-30 minutes - or until they become golden-, remembering to turn them over halfway through cooking.
For the sauce: This sauce with mushrooms is very similar to what I did in a previous post for the lamb. The only thing I have added the capers, soy sauce and shallots instead of onions. In short, saute the shallots with the mushrooms, wait until all the liquid evaporates. Add the wine. Wait too evaporate. Add the capers and a tablespoon of soy sauce. Cook for about half a minute. Et voila. To thicken you can add a little 'flour to taste toward end of cooking.
Garnish slices of tofu with mushroom sauce and serve.
* For breading or used the egg, but Akasha does not, because his book is practically vegan. Throughout the book replaces eggs, cream and yoghurt with the mashed tofu, which is made with tofu (extra firm), water (one cup) and 2 tablespoons of lemon juice blended together. I'm not vegan, I had the eggs in the house, I think it is also more flavorful, ergo I used eggs.
