Sunday, January 22, 2012

Sriracha-Soy Glazed Tofu Steaks with Sticky Rice Patties & Grape Salsa

This meal idea started with my desire to  make salsa with grapes. Everything else just kind of snow balled into itself. The end result was a really delicious combination of flavors and textures that I will add to my list of favorites.

Tofu steaks glazed in fresh orange juice, soy, sriracha and molasses over patties of sticky rice with coconut and cilantro. Serve with fresh salsa made with flavorful red grapes and minced celery for crunch.

Sriracha Soy Glazed Tofu Steaks
1 lb extra firm tofu, drained and pressed 1 hour
3 tbl coconut oil, divided
3 tbl minced red onion
2 garlic cloves, minced
1/4" fresh ginger piece, grated
juice from 2 oranges (about 1/2 cup)
3 tbl soy sauce
2 tbl organic light brown sugar
2-3 tsp sriracha, depending on how hot you want it
2 tsp molasses
3 tbl chopped, fresh cilantro

While the tofu is pressing, heat 1 tbl of oil in a small pan. Add the red onion, garlic and ginger. Saute for 3-4 minutes until the onion starts to soften. Add the orange juice, soy, brown sugar, sriracha and molasses. Bring to a low simmer and add the cilantro. Simmer lightly for 5 minutes to thicken slightly. Remove the sauce from the pan and wipe the pan dry.
Cut the tofu into 1/2" steaks.
Heat 2 tbl of coconut oil in a pan. Season both sides of the tofu with pepper and a small pinch of salt.
Brown the tofu on both sides over medium-high heat, about 15 minutes total. Add the glaze and cook five minutes more, basting the tofu as it cooks.

Sticky Rice Patties
1 cup long grain sticky rice
1/4 cup toasted coconut shreds
1 tbl minced fresh cilantro
1/4 tsp ground cardamom
salt and pepper
1 tbl coconut oil

In a large bowl, cover the rice with 3 cups of warm water. Soak for two hours. Drain the rice and place in a steamer basket. Place the basket over a pot of boiling water. Cover and steam for 25 minutes.
Turn the cooked rice out onto a clean surface. Add the coconut, cilantro, cardamom and season with salt and pepper. Use a wooden spoon to turn the rice over, essentially to knead it and get rid of any clumps.
When cool enough to handle, form into 1 inch thick patties and set cool completely.
Before serving, heat 1 tbl of oil up in a large pan and heat the patties through on both sides.

Grape Salsa
1 cup red grapes, halved
1 celery stalk, minced
3 tbl minced red onion
1 tbl extra virgin olive oil
coarse sea salt to taste

Combine all of the ingredients together and chill until ready to eat.

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