Sunday, September 09, 2007

tofu steak with rhubarb cherry sauce


The tofu was marinated in olive oil, black pepper, and a bit of red wine vinegar and soy sauce before baking. Rhubarb cherry sauce adapted from Everyday Food recipe: cherries, balsamic vinegar, olive oil, onion, rhubarb, sugar, nutmeg, and salt and pepper.
Served with roasted carrots and celery on the side.

8 comments:

bazu said...

Wow. I wish I'd saved some rhubarb from when they were in season- now I could make yummy things like this!

Carolann said...

I've not had rhubarb in forever! Looks wonderful! How long did you marinate your tofu for?

josh said...

I never marinate tofu for long enough because I'm too lazy, so it was probably just for a half hour. Still turns out great, although the cookbooks usually recommend at least several hours.
And yes, this is from earlier in the summer when the rhubarb was plentiful... I forget that it hasn't been around for a while now.

the pleasantly plump vegan said...

i love sweet sauces on savory food. this looks amazing!

Almost Vegetarian said...

Oh, that looks wonderful. We are on a tofu streak these days, so it's good to get more ideas, thanks.

Cheers!

Stephanie said...

How do you roast tofu? Like, how long to marinate, how long and what temp in the oven, how thick should the slices be? Thanks!

Carla said...

exquisite!

josh said...

stephanie,
there's no one way to roast tofu, but in general, the longer you marinate it the tastier it'll be, and the thinner you slice and the higher the temperature the more crusty it'll be. I roast it in slabs from 1/4 inch to an inch thick. I usually roast it at 400 degrees, which gives you a nice crispy skin.