Last night’s dinner was another from purplecarrot.com Sesame Crusted Tofu Steaks with Chermoula Sauce was worth the extra work it took to prepare. The suggested preparation time of 35 minutes must be for a much better cook than I. It took me much longer than that.
Salt and Pepper
1 package extra firm tofu
1/2tsp ground coriander
1/2tsp smoked paprika
1/8tsp orange spice
1/4tsp ground cumin
1/2tsp turbinado sugar
1/8tsp red pepper flakes
3/4 cup Israeli couscous
3tbsp tuxedo sesame seeds
IT’S TOFU TIME…
Adjust oven rack to middle position and preheat oven to 400 degrees. Drain the tofu and cut it into 4 equal “steaks” and place between paper towels under weight of a plate to remove excess water. NOTE…Cut steaks LENGTHWISE.
COOK THE CARROTS…
Rinse and peel the carrots and cut lengthwise, then cut into 3 inch pieces. In a small bowl, toss carrots in 1/2 teaspoon of oil, coriander, and a pinch of salt. Place oiled carrots on a baking sheet and roast until browned in places, about 20-25 minutes. Crush with the back of a fork as soon as they come out of the oven.
MAKE THE CHERMOULA…
Peel and grate the ginger. Mince 2 cloves of garlic. Rinse and trim the cilantro stems and finely chop leaves. Add ginger, garlic and cilantro to small bowl. Rinse and zest enough lemon to make 1 teaspoon and add it to the bowl with the juice of half of the lemon. Add 2 tablespoons of oil, paprika, orange spice, cumin, sugar, red pepper flakes, and 1/8 teaspoon salt; mix well.
BOIL THE COUSCOUS…
Put 1 1/8 cups water into a small saucepan, salt it, and bring to a boil. Add the couscous to the boiling water. Cook for 4 minutes and, once tender, drain the couscous and return to the pan.
SEASON THE TOFU…
Put the cornstarch and sesame seeds into a medium bowl. Season tofu “steaks” with salt and pepper and toss them in the sesame seed mixture. Put a large skillet over medium-high heat and add 1 tablespoon of oil. Once hot, add the tofu “steaks” and cook until the sesame seeds are browned, about 4 to 6 minutes, and then flip and cook for another 4 to 6 minutes on the other side.
PLATE AND SERVE…
Put a spoonful of the chermoula sauce into the couscous and stir to combine. Put half of the couscous on a plate and top with 2 tofu “steaks” and the chermoula sauce. Serve with the crushed carrots and enjoy.
Time…35 minutes(took much longer)
IN CLOSING….The final result was fantastic. I would recommend this dish. But as I mentioned the preparation time was much longer than 35 minutes. Be ready to use a lot of bowls and pans. This dish took quite a bit of mindful patience.