When you are planning a dinner for 8 and the menu is starting to pull together the last thing you expect the chef to say is… “The entree is going to be tofu.” What??? There may be a pseudo-vegetarian or two in the group, but this gang likes their filet rare!
At the end of the night there was not a single empty belly or full plate and the fist fight I fully expected …peace and tofu reigned.
This Eve restaurant inspired dish was a huge success.
Serves: 6-8 depending on how high the stacks
Ingredients
2 14 oz. blocks of extra firm tofu
2 cups of Thai BBQ Marinade
2 mangoes peeled and sliced widthwise
1 squash zucchini cut in half and thinly sliced widthwise
1 cup of seaweed wakame salad
extra virgin olive oil
sea salt and freshly ground black pepper
Optional: 1/2 of coconut milk to taste for the bbq sauce
Served with cumin roasted baby carrots.
Preparation
For the mangoes and zucchini:
1. Preheat the grill or grill pan. I like to grill the mangoes to get their sugars out and caramelized. Grill the mango slices about 2 minutes a side.
2. Season the zucchini slices with sea salt and freshly ground black pepper. Drizzle with olive oil and grill until tender about 6 minutes total. Cover to keep warm. Set aside.
For the tofu:
1. Preheat broiler. In a non-reactive saucepan, reduce the thai bbq sauce over low heat until thickened to consistency of peanut butter. I added additional coconut milk to this because I am a sucker for it and so are C and my sis. It’s optional though.
2. Season the tofu generously with sea salt and freshly ground black pepper.
3. Heat olive oil in a large sauté pan over medium high heat. Sauté the tofu until it’s lightly golden, but still tender inside. Remove from pan and place onto a baking sheet greased with olive oil.
4. Brush tofu with BBQ sauce and broil the tofu until the BBQ starts to bubble.
Plating
1. Place one slice of tofu down, add some seaweed salad to cover the tofu.
2. Add a grilled zucchini slice and then mango slice. Repeat until desired stack height.
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