Asian-marinated tofu with pea-wasabi coulis recipe

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Marinated tofu is great it takes on whatever flavors are mixed with it, and when it’s firm and pressed, and then cooked, it has a pleasingly meaty texture. The pea coulis and grit cakes dress it up very smartly, both in terms of flavor and presentation

  • Yield: 4 Servings


  • 1-pound block extra-firm tofu, pressed
  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons freshly squeezed lime juice
  • 1½ teaspoons ground ginger
  • 1 teaspoon garlic powder
  • ½ teaspoon dried red chili flakes
  • 1½ teaspoons sesame oil
  • 1½ tablespoons canola oil, preferably expeller-pressed
Pea Coulis
  • 8 ounces thawed frozen peas (about 2 cups)
  • ¼ cup vegetable stock
  • 1½ teaspoons freshly squeezed lime juice
  • 1½ teaspoons prepared wasabi paste, plus more if desired
  • ¼ teaspoon white pepper
  • Kosher salt
  • 1 recipe Carrot Relish
  • 4 fresh scallions, trimmed, or cilantro sprigs, for garnish
  • 4 Sesame-Shiitake Grit Cakes
How to Make It
    To make the Tofu
  1. Cut the tofu into 4 equal-size portions. Put them in a shallow, nonreactive roasting pan or in a large, sealable plastic bag.
  2. In a small bowl, whisk together the soy sauce, vinegar, lime juice, ground ginger, garlic powder, and chili flakes. Gradually whisk in the sesame oil and then the canola oil until emulsified.
  3. Pour the marinade over the tofu and turn the pieces several times to coat evenly, or turn the bag a few times to mix well. Refrigerate for at least 3 hours and up to 12 hours.
  4. To make the Coulis
  5. In a blender, mix together the peas, stock, lime juice, wasabi paste, and white pepper and blend on medium speed until pureed, 2 to 3 minutes.
  6. Taste and add more wasabi, if desired. Make sure the wasabi does not mask the flavor of the peas. Season to taste with salt.
  7. Transfer to a saucepan, cover, and set over very low heat to take the chill off. If the kitchen is very warm and you have other burners going, the pan will probably warm up enough set on a switched-off burner. (Alternatively, cover and refrigerate for up to 3 days. Reheat in a saucepan or microwave before serving.)
  8. Remove tofu from marinade and let any excess marinade drip back into the dish.
  9. In a medium sauté pan set over medium-high heat, sear the tofu for about 3 minutes on both sides.
  10. Spoon about 2 tablespoons of the pea puree on each of 4 serving plates and top with a piece of tofu. Garnish with carrot relish and scallions or cilantro. Put a grit cake on each plate and serve.

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