Friday, 9 February 2007
speedy tofu and mushies
Tofu might not be the kind of thing that gets you salivating in anticipation (unless you are a dirty hippy). But my current comfort food of choice is a plate of marinated tofu and mushrooms. Perfect for a bleh monday.
How it's done
Cover thick slabs of tofu with balsamic vinegar and soy sauce (I think the quality of tofu makes all the difference and mr tofu at Borough market does it best.)
Cut fat slices of portobello mushrooms and fry them in hot olive oil so they brown and keep their juiciness.
Season the mushies. When they are tender, add the tofu to the pan and sear on both sides so it gets a bit crusty.
Pour over the marinade and let it caramelise, turning the tofu once.