Griddled marinated tofu & Portabello mushroom stack
recipe
Griddled marinated tofu & Portabello mushroom stack
No commentsIngredients
- 250g tofu
- For the marinade:
- 3 tbsp soya sauce
- 1 tbsp vegetable oil
- 3 tsp finely grated fresh ginger
- 4 tsp fino sherry
- 1½ tbsp rosemary leaves, finely chopped
- 1½ tbsp dark muscovado sugar
- ¼ - ½ tsp smoky Tabasco sauce (optional)
- 4 large flat mushrooms eg: portabello
- 2 English muffins, split and toasted
- 2 beef tomatoes, sliced
Serves:
4
Preparation:
25
Cook Time:
15
Total Time:
40min
Directions
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- Drain tofu. Wrap securely, like a parcel, in several layers of kitchen paper and place on a board. Press gently to extract as much liquid as possible without crumbling the tofu. Repeat this process until there is only a little moisture coming through the paper. Carefully cut the tofu in half horizontally and then again diagonally making triangles and lay on plate.
- Mix marinade ingredients together. Spoon a little of this thick marinade over each side of tofu triangles. Cover tofu, chill for minutes.
- Wipe mushrooms, cut stalks down to the gills. Put on plate, coat with marinade on both sides.
- Brush non-stick griddle or frying pan lightly with oil. Griddle or fry the tofu at high heat for about minutes on each side until firmed up slightly and a golden/charred colour. Remove from pan and keep warm. Cook mushrooms at high heat in the same way as the tofu until just cooked.
- Serve immediately on plates - each stacked as follows: toasted muffin, mushroom, tomato slice, rocket and finish with a tofu triangle on top.
Source: Cauldron
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