Porcini Valrhona Crusted Tofu, Edamame Puree

I'm far from a tofu lover.  In fact, I haven't made my way past firm blocks of freshly made tofu from my corner bodega at this stage in my checkered tofu history.  I did enjoy the tofu tasting at EN Japanese Brasserie a while ago - the different textures and the flavors of freshly made tofu were an exciting experience for me.  Otherwise, I tend to eat tofu as a utilitarian need for protein, especially when I'm on a health kick (i.e. the past few weeks).

My approach with tofu is to treat it like meat.  I like to use a big, thick block of firm tofu, coat it in a flavorful crust of spices and flavors, then sear it and roast it in the oven.  Because tofu is pretty bland on its own, I aim for bold flavor combinations for the tofu. 

Even though there isn't much of a flavor profile for tofu, I tend to group it within the 'earthy' category.   In order to bring out the subtle earthinesss of tofu, I pair it with a range of earthy flavors.    Mushrooms, curry, nutmeg, bittersweet cocoa and dried/roasted chilis all tend to make the list. 

On this particular evening, I was serving tofu to a veggie.  Tofu was a part of the routine, so my goal was to make it unique.  I went with a version of my dried mushroom cocoa crust that I outline in my favorite pork recipe.  The cocoa was a Valrhona cocoa powder I found at Whole Foods - it's bittersweet and therefore earthy and rich in flavor.   A dash of ancho chili powder, a bit of curry and salt, a touch of nutmeg and a generous amount of ground, dried porcini were mixed in with the cocoa, creating a huge burst of earthy flavors to bring the tofu to life.

Luckily, I found some beautifully fresh, whole porcini that I sauteed in butter for an added burst of earthy richness.  For a starchy component, I pureed frozen blanched edamame with a bit of coconut milk and lemon juice as a base for the meat.  Ur...tofu.   I guess the dish could have used a bit of sauce, but I went with a flavor drizzle of EV olive oil to keep it somewhere in the realm of healthy.

Comments

[Steamy Kitchen]

Thats very creative. I'm so used to treating tofu like the Japanese - simple, clean and refreshing. Love the idea of bittersweet cocoa!

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