Wednesday, 10 September 2014
Lapsang Souchong Smoked Tofu
When I decided to do tea for my Mofo theme I started having a look around the internet to see what kind of savoury tea related recipes people have created. One that caught my eye was this Smoked Tea Infused Tofu from the wonderful blog Seitan Is My Motor. I tweaked the recipe changing a few ingredients whilst hoping it would come out like a almost bacon like tofu I once made with tofu that had been frozen first.
A 250g block of tofu, frozen and then defrosted
150ml of lapsang souchong tea (2 teabags), brewed and left to cool
1 dessert spoon of Henderson's relish (if you can't find this Sheffield delicacy then veggie Worcestershire Sauce will do)
1 dessert spoon of soy sauce
1/2 teaspoon of salt
1 teaspoon of smoked paprika
2 dessertspoons of maple syrup
2 cloves of pressed garlic
Once the tofu has defrosted, press it with kitchen towels to get the water out. Slice the tofu and place in a large dish. Pour over the marinade and leave overnight.
Heat some olive oil in a pan and fry the tofu slices until browned on each side. This takes good cold and we had it in a salad with chopped avocado.
It didn't come out bacon like as I'd hoped. I think the tofu was so spongy it soaked up loads of the marinade. Thinking back I seem to remember a dry rub and grilling the tofu to get a crispy outcome. It did have great flavours though. The texture reminded me more of strips of omelette. It worked really well too on a barm cake as a BLT and was definitely worth experimenting with.