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Michael Symon Tofu & Cauliflower with Capers and Pine Nuts

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Michael takes this tofu challenge to the next level!

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ingredients
TOFU & CAULIFLOWER WITH CAPERS AND PINE NUTS
1 (14 ounce) block firm tofu
1 lemon (juice and zest)
1 orange (juice and zest)
1 teaspoon chili flakes
1 teaspoon cumin (whole seeds, toasted)
1 tablespoon honey
1/2 cup olive oil (plus 2 tablespoons)
1 cup rice flour
1/2 cup golden raisins
1/4 cup dry Marsala wine
1 head cauliflower (cut in to small florets, about 4 cups)
4 shallots (minced)
2 cloves garlic (minced)
1/2 cup pine nuts
2 tablespoons capers (drained and rinsed)
1/4 cup parsley (roughly chopped)
kosher salt and freshly ground black pepper (to taste)

directions
Place a dish with a couple paper towels and top with tofu. Place a few more paper towels on top and place another dish on top. Allow tofu to dry for 15 minutes. Remove from paper towels. Slice tofu into 1/2-inch slices.
In a large mixing bowl, add lemon juice and zest, orange juice and zest, chili flakes, cumin, honey and 1/2 cup olive oil, and whisk to combine. Add the tofu and toss to coat. Marinate tofu for 30 minutes.
In a small sauce pan, add raisins and Marsala wine. Place over medium heat and bring to a simmer. Cover with a lid and remove from heat. Let steep for 10 minutes.
Using a slotted spoon or tongs, remove tofu to paper towel-lined dish and remove excess marinade. Reserve remaining marinade.
In a shallow bowl or baking dish, add the rice flour and dredge the tofu slices on both sides. Shake off any excess flour.
Place a large sauté pan over medium-high heat. Add 2 tablespoons olive oil and dredged tofu. Season with salt and pepper and cook until golden brown on all sides, 5-7 minutes. Remove tofu to a serving platter.
To the saute pan, add the cauliflower and season with salt. Sauté until golden brown, 3 minutes. Add the shallot, garlic and pine nuts and continue to caramelize, 2- 3 minutes. Add the reserved marinade, raisins and any remaining Marsala, capers and parsley. Season with salt and pepper.
To serve, spoon cauliflower mixture over the tofu.
Tip: substitute rice flour with cornstarch or all purpose flour.

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