Creole Stuffed Tofu
- TOTAL TIME:
- SERVINGS: 4 first-course servings
Anthony Myint wants to change the image of tofu as only an Asian ingredient or a health food. Most stuffed tofu contains a small morsel of filling, but he cuts out a large rectangle and fills it with sausage. Creole sausage matches the Louisiana flavors here, but any fresh sausage would be delicious.
- One 14-ounce block soft tofu, drained and quartered
- 3 tablespoons unsalted butter
- 2 bunches scallions (about 12), sliced crosswise 1/4 inch thick
- 1/4 cup half-and-half
- Vegetable oil, for frying
- Celery leaves, lemon wedges and Tabasco, for serving
- 1/2 pound fresh sausage, such as Creole hot sausage, fresh chorizo or other fresh spicy sausage, casings removed
- Using a small knife, gently scoop out a 1/3-inch deep rectangle in each piece of tofu, leaving a 1/3-inch border. Salt the tofu pieces all over and set them cut sides down on paper towels to drain for 30 minutes.
- Meanwhile, in a medium skillet, melt the butter. Add the scallions and a pinch of salt, cover and cook over moderately low heat, stirring, until the scallions are very soft, 10 minutes; transfer to a blender. Add the half-and-half and puree. Season with salt.
- Pat the tofu dry and mound the sausage in the cutouts. In a skillet, heat 1/4 inch of oil. Add the tofu, sausage side up, cover with a splatter screen and cook over moderately high heat until browned. Cover the skillet with a lid, reduce the heat to moderate and cook until the sausage is cooked through, 5 minutes.
- Warm the scallion sauce and spoon onto plates. Top with the tofu. Garnish with celery and serve with lemon wedges and Tabasco.
Fresh, apricot-scented German Riesling.