Before we delve into this fantastic recipe, I'd like to point something out that I hold true. Tofu is good. It's not meant to be chicken, or beef; rather, it's meant to be tofu. Appreciate it for what it is. If you're still one of those people who says, "Oh, tofu? That vegetarian stuff? That's disgusting!" then you need to get yo'self educated.
If you'd like a good introduction to tofu and you're not sure what's good, find a Sichuan style Chinese restaurant, and get Ma-Po Tofu (Tofu in a spicy chili sauce with ground pork). You can get it with or without the pork. If this dish, done right, doesn't change your opinion on tofu, you're a fool. (If you live in the DC Metro area like me, go to Sichuan Pavilion on K Street and 18th St NW. Life-changing good).
Anyway, I originally invented this recipe on a whim. My fridge was rather bare and all I had, basically, were tomatoes, basil, onion, some pantry ingredients and some tofu. After an attempt or two, I managed to make this recipe work. Crispy cornmeal crust with herbs sits in a pool of slightly sweet, yet acidic sauce with some fresh tomatoes perched on top. Certain notes, such as onion/shallot and balsamic, ring throughout. The syrupy sauce is a terrific complement to the pan fried tofu, while the tomatoes brighten up the dish. This isn't a super-simple dish, but it is damn good.
Without further ado, here we go:
Cornmeal and Herb-Crusted Tofu with Balsamic Gastrique and Tomato Salad
Serves 2-3
Ingredients:
Tomato Salad
10 - 12 cherry tomatoes, quartered (you can use any tomatoes for this, just cut them to chunky salsa size)
1 tbs finely chopped onion or shallot
4-5 basil leaves, medium chiffonade
1 tsp balsamic vinegar
1 tbs extra virgin olive oil
Cornmeal Crusted Tofu
1 block of firm or tofu, sliced lengthwise into 4 pieces and patted dry with paper towels
1 cup of cornmeal
1 cup of AP flour
2 eggs
1/2 tsp salt
Any assorted herbs (I used 1/2 tsp dried basil, 1/2 tsp dried chives, 1/2 tsp black pepper, 1/2 tsp dried oregano)
Canola oil to coat bottom of skillet and come up 1/2 the side of tofu slices
Balsamic Gastrique
2 tbs sugar
4 tbs water
2 tbs balsamic vinegar
1/4 cup onion/shallot, chopped
1/2 cup red wine, I used Merlot
1 cup vegetable broth
1 tsp cornstarch
OPTIONAL: 1/2 tsp slightly crushed pink peppercorns
Procedure: Begin with the salad, then prepare the sauce, then fry the tofu just before serving
Tomato Salad
- Combine quartered tomatoes and finely chopped onion in a bowl with basil
To chiffonade basil, roll the leaves lengthwise and slice into fine strips - see picture below. - Toss vinegar and oil with ingredients in bowl until well coated, set aside
Balsamic Gastrique
Prepare your ingredients in advance (mise en place) to make the experience easier.
(If you happen to have an excellent homebrew made by a close friend available, now would be the time to open it - Thanks, Eric)
- In a small saucepan, gently bring 2 tbs sugar and water to a boil until sugar dissolves and the sugar mixture reaches a golden caramel color.
- Remove from heat and add vinegar (the sauce will spit and steam, so hold it away from you!). Add onion/shallot and swirl pan to combine (1 min). Put pan back over medium heat.
Stir in wine and oil until reduced to 1/4 cup (about 5 minutes - you may want to prepare tofu while this boils)- Add broth and bring to a low boil until reduced to 1 cup
- Whisk together remaining 2 tbs water and cornstarch to form a slurry. Add slurry to boiling sauce and whisk for one minute (Note: If you add the cornstarch directly to the sauce without forming a slurry, it will form clumps)
- Remove from heat, add a pinch of salt and a bit of pepper, cover and keep warm
- Just before serving, strain through a mesh strainer to remove onions and create the wonderful, velvety texture of this sauce. I added some slightly crushed pink peppercorns to the sauce here for a little texture/floral flavor.
Pink Peppercorns added an interesting floral note to this dish; however, they're absolutely not necessary.
Cornmeal and Herb-Crusted Tofu
Set up your breading station in advance. Trust me, it makes life easier.
- Ensure the tofu is well dried with paper towels
- Heat oil over medium high heat in a skillet
- Combine the herbs, salt and cornmeal in a bowl; add the flour to another bowl; crack the eggs and whisk them together in a third bowl
- Coat each piece of tofu in flour, then in egg and, finally, in the cornmeal and herb mixture.
- When oil is heated (a good test to see if it's ready is to add some cornmeal and see if the oil begins bubbling around it, not spitting excessively - see picture below), add tofu pieces.
Look for small, fast-moving bubbles around the edges. This dish is also best executed using a Dracula spatula. Don't judge. - Fry tofu pieces for 2-3 minutes per side until the crust has become crispy and slightly browned with charred herbs. Remove and place on a paper towel, and add a pinch of salt while the oil is still hot on the tofu
Serve by covering a plate with some of the gastrique, placing the tofu in the sauce and topping with the salad.
Crispy, gooey, fresh, tangy awesomeness. Oh yes.
