Thursday, July 15, 2010

Cherry Balsamic Tofu

Ever have one of those days where you walk in the grocery store with a general idea of what you want to make and they are all out of a major component? And then you stand there, dumbfounded, not having any idea of what to make since your genius dinner idea was so quickly thwarted. I had this unpleasant experience tonight but not just one time...three times! FINALLY, after walking around the produce section and various sections of the store, constantly picking up and putting back food stuffs, I came up with a game plan. Justin wanted grilled tofu and I wanted to use some of the seasonal cherries that are out right now. This pleased both of us.
Grilled tofu marinated in cherries with a cherry balsamic glaze. Brussel sprout and red potato hash garnished with raw pistachios and fresh cherries.

Cherry Balsamic Tofu
2c cherries, pitted
1 block extra firm tofu, drained, pressed and cut into 1/2 inch slices
1/4c balsamic vinegar
2 tbl organic sugar
1 tbl dried rosemary
salt and pepper
garnish: raw pistachios and fresh cherries
In a blender, blend up cherries until smooth and do not strain. Pour over tofu slices and marinate for 30 minutes to an hour. Remove tofu from cherry puree and strain cherry puree into a stock pot. Add vinegar and sugar and simmer over medium heat until reduced, thick and syrupy. About 10 minutes.
On a hot grill pan, sprayed with canola spray, grill tofu seasoned with rosemary, salt and pepper about 6 minutes each side until cooked through with nice dark grill marks.

Red potato and Brussel Sprout Hash
4 large red potatoes, pre cooked and smashed
1/4c extra virgin olive oil
12 small red onion, thinly sliced
8 small to medium brussel sprouts, thinly sliced and separated into shreds
3 garlic cloves, crushed
1 tbl dried rosemary
salt and pepper
In a saute pan heat olive oil and saute onion until soft. Add brussels and cook 5 min more to soften and slightly brown. Add garlic, smashed potatoes, rosemary and salt and pepper. Press everything down in the pan to compact together and cook over medium heat until the bottom has formed a crusty golden brown crust. Flip potato hash and do the same on the other side. Slice into wedges and serve.

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