I had initially wanted to make tandoori tofu along with grilled paneer tandoori masala for my blog anniversary party, but at the last moment, got the image and flavor of this dish in my mind, and I thought that it would be a different and cool way to prepare the tofu.
And my aim was to make this vegan, sugar free and low fat. One thing I did notice was that when I tasted it the moment the dish was ready and hot, it was fantastic. But when it was served after the guests arrived and I had a few of the tofus later, the taste had gone a little lackluster. So my suggestion for this particular appetizer is make sure that you serve it as soon as it has been prepared and serve it hot.
2x 14oz (397g each) box of tofu (the firmest kind)
8 large jalapenos
salt to taste
small bunch parsley chopped
2 1/2 tsp fresh rosemary finely chopped
1 tsp oil, and little bit more for preparing the jalapenos
Cut the jalapenos lengthwise into halves. Brush the outside of the jalapenos with little oil and put them in the oven at 425 degrees, and bake until they are brown and cooked all over. Alternatively use a cast iron skillet to do the same. You can use cooking spray minimally in this case to ensure the jalapenos don't turn black in the skillet.
Remove the seeds and stem from the jalapenos. In a blender, add the jalapenos and the parsley and pulse grind them a few times until a coarse paste is formed. Set aside.
Get the tofu out of the box and cut into 3/4 inch chunks. Boil the tofu pieces in hot water with some salt for 5 minutes. This process gets the tofu to become harder. Drain the water completely.
In a non stick pan on medium heat, add 1 tsp of oil, and add the tofu pieces. Roast the tofu until they turn golden brown.
In a large bowl, add the tofu, the jalapeno and parsley paste, salt to taste and the finely chopped fresh rosemary leaves and mix everything well. Serve immediately.
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