Seared Tofu with Red Quinoa, Spring Vegetables and Scallion Oil
4 cups salted water
2 cups red quinoa (any type of quinoa will work)
- Bring salted water to a boil.
- Add quinoa and simmer for 20-30 minutes.
- Once the quinoa has absorbed most of the water, drain and place on a sheet tray lined with lint free towels.
- Place another lint free towel on top, followed by another sheet tray.
- Place some canned soup or vegetables on top to remove as much water as possible.
- Allow quinoa to cool in fridge.
1 package extra firm tofu
- Open the tofu and drain the tofu.
- Stand tofu on its long side and slice in half.
- Place in a perforated sheet tray on colander lined with lint free towel.
- Wrap tofu in the towel and place a weight on top.
- Let drain for 30 minutes.
1 shallot, minced
1 bunch asparagus, bottom portion removed, and sliced on bias in 3 inch pieces
1/2 pound English peas, shelled
1 bunch scallions, green part only
1 bunch baby carrots
- Bring 6 cups salted water to a boil.
- Prepare an ice bath.
- Once water is boiling, blanch peas until they are bright green, then remove and place in ice bath.
- Place scallion tops in boiling water until bright green , then place in ice bath.
- In a new pot, place 6 cups of cold salted water on stove with baby carrots.
- Bring to a boil, then reduce to a simmer until a knife can pierce the skin.
- Remove from water and place in an ice bath.
- Remove the outer portion of the carrots with a towel and place on a tray to dry.
- Squeeze as much water from the scallion tops as possible.
- Place in a blender.
- Turn on and slowly drizzle 2 cups grapeseed oil into the blender.
- Pour into a bowl with a big pinch of salt.
- Place a cast iron skillet over high heat.
- Take tofu and sprinkle with salt, pepper, smoked paprika, and corn starch.
- Once pan is smoking, add 3 tb of grapeseed oil and carefully add tofu.
- Turn heat down to medium-high and let tofu sear.
- Bring another heavy bottom pan over medium high heat.
- Add quinoa, asparagus, and 1/2 cup vegetable stock or water.
- Cover and simmer.
- Carefully flip the tofu to the other side to crisp.
- Add carrots, shallots, and peas to the quinoa pan.
- Season with salt and pepper.
- Spoon quinoa onto platter, place tofu on top, then drizzle with scallion oil. Serve and enjoy!
*Recipe and image courtesy of Chef Kyle Rourke of Red Star Tavern in Portland, OR.*