How to make TOFU 10x better with this crispy polenta and peperonata dish!

Описание: How to make TOFU 10x better with this crispy polenta tofu and peperonata dish!

Join Chef Tony Keogh as he guides you through this dish!

Ingredients:

For the Tofu Fillet:

500g block firm tofu
Marinade:
25g miso
20ml rice vinegar
10g toasted sesame oil
15g golden syrup
15ml tamari
For the Polenta:

1 tsp pureed ginger
1 tsp pureed garlic
900ml stock
100g coconut cream block
170g coarse polenta
Zest and juice of 1 lime
Little salt to taste
For the Peperonata:

2 red peppers, cut into strips
2 yellow peppers, cut into strips
1 Tbsp garlic puree
500g passata
1 Tbsp brown sugar
60g smooth peanut butter
2 bay leaves
20ml rice vinegar
10g toasted sesame oil
Pinch 5 spice
Salt to taste
For the Garnish (Sesame Cream & Peanuts/Scallions):

UHT carton of silken tofu
20g tahini
Juice of 1 lemon
Pinch of salt
Toasted peanuts
Scallions, shredded
👩‍🍳 Method:

(Note: This dish requires advance preparation for both the tofu (min 2 hours marinating) and the polenta (min 3-4 hours chilling/setting).)

Prepare Tofu Fillets:

Remove tofu from packaging, gently squeeze out excess liquid (be careful not to break).
Cut tofu into 3 or 4 even fillets (depending on block size).
Add tofu fillets to a saucepan with 500ml water and 5g salt. Bring to a rolling boil, allowing most water to evaporate.
Make marinade: Combine miso, vinegar, tamari, syrup, and sesame oil. Pour into a clip-lid container.
Remove tofu fillets from pot and place into the marinade container. Clip lid, gently move fillets to absorb marinade. Marinate for at least 2 hours.
Make the Polenta:

In a pot on low heat, add pureed garlic and ginger with a shimmer of oil.
Add stock and coconut milk and raise heat.
When simmering, gradually rain in the polenta, whisking constantly until it thickens.
Lower heat to minimum, cover with a lid, and simmer for about 10 minutes, stirring every couple of minutes to prevent sticking.
Stir in lime zest and juice, and seasoning.
Tip cooked polenta into a parchment-lined tray (approx. 260mm x 200mm will yield 8 triangles). Leave to set for at least 3-4 hours.
Prepare the Peperonata:

Heat a little oil in a pot. Add red and yellow pepper strips, sauté for a minute over a medium heat before adding the garlic puree, the passata, brown sugar, bay, and vinegar. Stir everything well. Now add the smooth peanut butter and leave that sitting on top of the peppers as they cook. It will slowly melt and break down in the steam as the peppers soften. Place a lid on the pot and leave it for 25 to 30 minutes on a low medium heat before stirring in the now melted peanut butter. If it is too thick and catching You may need to add a little water. Continue to cook for a further 10 to 15 minutes. Add the sesame oil and 5 spice, season to taste and remove from the stove.
Bake Polenta & Tofu (While Peperonata Cooks):

Preheat oven to 180°C (350°F) convection setting.
Remove polenta from tray, trim and discard the sides and cut the rectangle half cross ways, half lengthways and cut each of these smaller rectangles into triangles, you will have 8 in total. Bake on a parchment lined tray leaving space between each triangle for the edges to crisp slightly @180 degrees in convection setting for about 20 to 25 minutes.
Now for the fillets take one from the container, lay it on a chopping board and starting from one of the short ends carefully make an incision a 1/3 of the way through the tofu being careful not to go all the way through as you want the fillet to remain intact. Continue slicing at 3mm intervals all the way along the slice, Repeat this procedure with the remaining fillets. Drizzle any leftover marinade over them and pop them in the oven @180 degrees on the shelf below the polenta to prevent them scorching. After about five minutes of baking the marinade will have have absorbed, remove the fillets them from the oven, trickle a little oil over the top, this will stop them burning and put them back in the oven for a further ten minutes or so.
Make Sesame Garnish (Tahini Cream):

Separately for the sesame garish, in a blender puree the silken tofu with the tahini, lemon and salt, this will make a little surplus to requirement as the UHT tubs are a set size.
Assemble & Serve:

To serve the dish spoon ¼ of the peperonata into a deep serving bowl top with a dollop of tahini cream, swirl this in slightly. Top this with two wedges of polenta and one piece of tofu. Garnish this with sliced scallion and a sprinkle of peanuts.
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🎬 Filmed and produced by Meet the Vegans.
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