Marinated Tofu & Beetroot Fusion Tartare
15min
4 pers.
5min
Firm tofu
Lunches and dinners
Comforting Recipes
Ingredients
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) maple syrup
1 400 g container Soykei firm tofu,
cut into small cubes
15 ml (1 tbsp) olive oil
1 large red beetroot, peeled, cooked and diced
1 Gala apple, peeled and diced
1 Lebanese cucumber, diced
1 green onion, thinly sliced
For the dressing:
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) chopped fresh parsley
15 ml (1 tbsp) chopped fresh cilantro
15 ml (1 tbsp) maple syrup
5 ml (1 tsp) sriracha
1 small dried shallot (French), chopped
1 lime (zest and juice)
Preparation
- In a bowl, mix the soy sauce with the maple syrup. Add the tofu cubes and stir to coat them well with the marinade. Cover and marinate for 30 minutes in a cool place.
- When ready to cook, drain the tofu and reserve the marinade.
- In a skillet, heat the oil over medium heat. Brown the tofu cubes for 1 to 2 minutes, stirring.
- Pour the reserved marinade into the skillet and continue cooking for 1 to 2 minutes. Remove from heat and let cool.
- In the same bowl, mix the vinaigrette ingredients. Pour half of the vinaigrette into a large bowl.
- In the large bowl, add the beetroot, apple, cucumber and half of the green onion. Stir. In the other bowl, add the tofu and the rest of the green onion. Stir. Cover and marinate for 30 minutes in a cool place.
- Transfer the tofu mixture to the large bowl and stir gently.
- Place a 7.5 cm (3 in) diameter round cookie cutter on a plate. Fill the cookie cutter with the tofu mixture, then press with the back of a spoon to even out the surface. Gently unmold. Repeat to form the other portions.
