I am so proud to be an American (always but this week especially). From the Boston Tea Party to the Boston Marathon Bombing, Bostonians embody what it means to be an American. That is part of what this blog is all about: who we are, what we believe in, and as a reminder of how hard we fought for our precious freedom. United we stand!
On a lighter note, I created a quick and easy weeknight tofu recipe! My fiancé has been out of town for work the better part of this week. Usually I travel with him, but on those rare occasions when I stay home is when I create most of my own recipes. That way if what I make is terrible, only one of us has to suffer!
Several nights ago I wanted to try marinating then pan-searing some tofu to eat on a salad, but after I had carefully constructed the marinade, I realized that I was completely out of salad greens. So, slightly disappointed and very hungry, I put my marinating tofu in the refrigerator overnight and scavenged for a new dinner.
This is one of the most flavorful ways that I have ever prepared tofu, and I will absolutely be making it again! If you are not a tofu fan, then this would be divine with chicken.
Marinated Tofu Salad with Sweet Balsamic Glaze
1 package extra firm tofu
1 cup balsamic vinegar
¼ cup packed brown sugar
1 shallot, finely diced
2 tablespoons fresh rosemary, chopped
large pinch sea salt (or more if you wish)
1/8 teaspoon freshly ground black pepper
Baby Field Greens
Baby Watercress (my current obsession)
Shallot, thinly sliced
Red, Orange & Yellow Baby Bell Peppers (the bigger ones taste exactly the same, they just aren’t as cute!)
Red Grapes, sliced lengthwise
Blue Cheese (scrap this ingredient and it’s vegan!)
Sliced Honey Roasted Almonds
Remove tofu from it’s packaging and place it on several sheets of folded paper towels. Cover the top of tofu block with several more folded paper towels and place a heavy pan on top. I like to use my large cast iron skillet. So multipurpose! This will gently squeeze out some of the excess moisture so that the tofu is even denser and will sear nicely.
While you press the tofu, prepare the marinade. Throw all the ingredients in a large plastic bag and shake to mix. Remove and throw away paper towels (yes, I know this is a huge waste but I have yet to find a better way to get the same effect) from tofu. Cut ¼ inch thick slices and place in the marinade. Seal the bag, swish it around to coat and then place in refrigerator. Flip bag over half way through your marinade time. While your tofu marinates, prepare your salad.
Mine marinated for 48 hours. It was undeniably too long. Tofu is like a sponge and the balsamic flavor was very intense. Not unbearable, but not as delicate as I would have wished. I recommend 1 hour to overnight at the longest.
Heat a stainless steel pan over medium heat. Add a little oil and sear tofu until it develops a nice crispy crust (2-3 minutes) then flip. Meanwhile, heat the remaining marinade in a saucepan and reduce to ¼ cup. If you aren’t sure if it has reduced enough, taste a little to see if the sweetness is to your liking. When it cools it will be nice and syrupy.
Arrange tofu on your salad and drizzle with a little of the balsamic glaze. Voila! Dinner is served.