Did I tell you that I love cooking but that I also love to be done with it rather quickly? Paradoxes, paradoxes. This recipe lives up to this satisfying albeit ambivalent standard. The only thing you need to remember is to prepare the marinade a day before you plan on cooking this dish, and to store it in the fridge overnight.
1 pack of smoked tofu
1/4 of red cabbage
1 bowl of couscous
For the marinade:
1 bay leaf
Organic tamari or shoyu sauce (fancy way of saying organic soya sauce, see previous post https://whatveganrecipe.wordpress.com/2017/07/09/whaaaat-sine-qua-non-ingredients/)
Mix of Italian herbs
The night before, dice the tofu and put it in a soup plate. Squeeze a whole tangerine juice and pour it on the tofu. Cut the bay leaf into three parts and spread them over it too. Don’t forget to grind some pepper and salt and to generously pour tamari sauce to finish the marinade. Sprinkle with Italian herbs. Cover the plate with cling film and leave in the fridge.
However, you can create your own marinade. I will change it anyway once I do this dish again and so can you. We don’t always have the same ingredients and we all have our own favorite spices (for instance, I will never put any aniseed in anything ever but many people love it).
The day after (at lunch or supper), put a few drops of olive oil in a frying pan and when it’s hot, pour the whole tofu and marinade into it. Let it fry until it looks crispy. In the meantime, cook the couscous (fill half a bowl with couscous and some salt and pour boiling water until it covers it; then cover with a plate or a pan lid; it will be ready in 2 minutes). There is also time to slice the red cabbage and cut it into chunks.
Can we just take a few moments to praise red cabbage? It does not take the credit it deserves. And yet, it’s a thing of beauty: you don’t need to cook it or season it. You just slice it and eat it. It has a crisp and fresh taste that you can’t find anywhere else.
There are several ways to make this dish even tastier once it’s on your plate:
- with more tamari sauce
- with crispy onions
- with srirasha sauce as below
My favorite smoked tofu is not the one in the picture though. THIS is the best smoked tofu ever, in my opinion:
What is your tofu of choice?