“Oh, my god, this is the best tofu I’ve ever tasted!”
If we would have gotten a penny for every time someone has uttered these words, after tasting a tofu dish ala Kuteer, we would be quite a lot richer by now. The fact, that seems to take people by surprise, is that the tofu actually tastes something. Haven’t we all had tofu and kind of been a bit disappointed by the watery “no-taste” coming along with it? We certainly have, but surely it has never happened at home.
The secret to Kuteer’s tofu success lies in the preparation, or to be more precise – in the marination. All tofu we eat, we first let marinate over night. It doesn’t matter how the dish is later prepared, with a sauce or simply pan fried, we always marinate the tofu before using it. Believe me when I say that it matters, it really does make a world of difference in taste.
Kuteer has many different ways of marinating tofu and one of them we’re letting you in on today. This is a recipe that was born in India. Since many years now, Kuteer is involved in the kitchen management at the Osho International Meditation Resort, and this is a dish he created for one of the restaurants there. Kuteer has always been drawn to serve savory dishes with fruit-based sauces, so this recipe began with the idea to combine a Mediteranean marinated tofu with a pear sauce. Balanced with pan fried carrots, gomasio and stir fried red cabbage this tofu dish is nothing less than delicious! One bite in and we knew he’d hit the jackpot with this one.
Kuteer presents this dish as, what I would call, a piece of food art. Of course it’s equally delicious served in a more simple matter so don’t think you need to be a food artist to enjoy this one. We really hope you’ll love this one as much as we do!
4 – 5 medium carrots
1.1 pounds / 500 g tofu
8 sundried tomatoes (if using dry ones, soak for 3 – 4 hours)
3 tablespoons capers
3 tablespoons red wine
3.5 oz. / 100 g sesame seeds
½ cup / 100 ml extra virgin olive oil
7 oz. / 200 g red cabbage
1 teaspoon caraway seeds
1 cup / 120 ml almond milk
Chili pepper, to taste
Salt & pepper, to taste
Tofu (to do on the night before)
Cut tofu into sticks ( 7 – 8 cm long). Blend sundried tomatoes, capers, red wine and salt until smooth. Massage tofu with the mixture and let marinate overnight in the fridge.
Roast sesame seeds with some salt in a frying pan until they pop. Remove from the frying pan and let cool in a bowl. Grind roughly.
Slice onion very thin and place in a frying pan with a little olive oil. When the onion is translucent, add carrots and gomasio (keep some aside for garnishing). Sprinkle with pepper and let cook on medium heat for 10 minutes, or until al dente.
Pan fry marinated tofu until golden.
Toss cabbage, on medium heat, in a frying pan with olive oil and caraway seeds. Taste for salt and pepper. Keep it crunchy.
Peel and seed the pears. Place in a high-speed blender together with almond milk. Blend until smooth and creamy. Place in a sauce pan and let simmer for a few minutes. Taste for salt and pepper.
Place tofu and carrots in alternative layers until you have a total of three layers of tofu and two of carrots. Use three pieces in each layer. Top with red cabbage. Garnish with pear sauce and gomasio. Add a drizzle of olive oil and freshly ground pepper.