Tofu Prime Cuts with Chimichurri and Loaded Okara Sticks
- Serves: 10
- Prep time: 60 MIN
- Cooking time: 45 MIN
- Type of food: Lunch
Ingredients
Tofu Prime Cuts
- 1 kg Lunter Tofu Marinated Soy Sauce, cut into 2 cm ribs
- 75 g cornflour
- 40 ml olive oil
- 300 ml water
- 100 ml tomato purée
- 90 g soft brown sugar
- 70 ml malt vinegar
- 15 ml balsamic vinegar
- 30 ml maple syrup
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 1½ tsp cornflour, mixed with 1 tbsp water for thickening
- 1 tsp smoked sea salt
- ½ tsp mustard seeds
- ½ tsp cayenne pepper
- ½ tsp ground coriander seeds
- 1 tbsp soy sauce
Chimichurri Sauce
- 1 cup fresh parsley, roughly chopped (about 60 g)
- 2 large garlic cloves, crushed
- 1 tsp dried thyme (about 2 g)
- ¼ tsp red pepper flakes (about 0.5 g)
- 120 ml water
- 60 ml white wine vinegar
- 60 ml extra virgin olive oil
- 1 tsp fine sea salt (about 5 g)
- ⅛ tsp freshly ground black pepper (about 0.3 g)
Loaded Okara Sticks
- 300 g flour
- 500 g okara
- 150 g potatoes, baked, peeled and mashed
- 5 g salt
Crumbled Tofu
- 800 g soy-marinated tofu
- 160 ml tamari or soy sauce
- 90 ml maple syrup
- 90 ml sunflower oil
- Smoked salt, to taste
- 30 ml apple cider vinegar
- 4 g onion powder
- 2 g freshly ground black pepper
- 5 g salt
Instructions
Preheat the oven to 220°C and line a baking tray with baking parchment. Coat the tofu ribs evenly in the cornflour and arrange them on the prepared tray.
Brush each piece with olive oil, ensuring there are no dry patches of cornflour remaining. Bake for 15 minutes, turn the tofu ribs over, and bake for a further 15 minutes until crisp on the outside and firm in the centre.
Meanwhile, prepare the glaze. In a saucepan, combine the malt vinegar, balsamic vinegar, soft brown sugar, maple syrup, mustard seeds, cayenne pepper, ground coriander and soy sauce.
Bring to a gentle bubble and cook for 2 minutes. Add the tomato purée, water and smoked sea salt, reduce the heat and simmer for 15-20 minutes. Stir in the cornflour mixed with water and cook briefly until the sauce thickens.
Blend until smooth and return to the pan. Add the warm baked tofu ribs and cook for a further 2-3 minutes until glossy and evenly coated. Finish by lightly charring the glazed tofu with a kitchen torch or under a very hot grill.
For the chimichurri, combine the parsley, garlic, thyme, red pepper flakes, water, white wine vinegar, olive oil, sea salt and black pepper in a mortar and pestle or food processor. Process to the desired texture, keeping the sauce fresh and slightly coarse rather than completely smooth. Use immediately or refrigerate until needed.
To prepare the okara sticks, quickly combine the flour, okara, mashed potatoes and salt to form a smooth, workable dough. Roll the dough to approximately 1 cm thickness and cut into sticks around 4 cm long and 1 cm wide.
Cook the sticks in well-salted boiling water until they float to the surface, then remove carefully, drain well and allow them to dry briefly. When ready to serve, fry in hot oil until crisp and golden.
For the crumbled tofu topping, drain and pat the tofu dry. Place it between two boards, add a weight on top and press for at least 30 minutes, or up to 2 hours for a firmer texture. Whisk together the tamari (or soy sauce), maple syrup, sunflower oil, apple cider vinegar, onion powder, black pepper, smoked salt and salt to create a marinade.
Crumble the pressed tofu by hand and fry over high heat until well browned. Deglaze with the marinade and continue cooking, stirring frequently, until all the liquid has reduced and the tofu is dry, savoury and deeply coloured.
To serve, arrange the crispy okara sticks on a plate, drizzle generously with tofu sour cream made from Crème de Tofu, scatter over the crumbled tofu, finish with crumbled brimsen and finely chopped spring onion. Serve alongside the glazed tofu prime cuts and chimichurri sauce.
