Braised tofu

by Chef Marco Squizzato | APCI - Professional Association of talian Chefs - Veneto delegation

  • 600 gr. - Tofu block
  • 2 - Carrots
  • 2 - Celery sticks
  • 1 - Onion
  • 1 - Glass of Barolo red wine
  • 20 gr. - Dried Porcini mushrooms
  • QS - Salt and pepper
  • QS - Turmeric, cumin and cloves
  • 60 gr. - Olitalia I Dedicati - Special Extra Virgin Olive Oil for Meat
Braised tofu 1
Braised tofu 2

I Dedicati

“I Dedicati” Gourmet Special for Meat

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Procedure

 

  • 1

    Clean the carrots, celery and onion, wash them and cut them into regular cubes.

  • 2

    Simmer the vegetables over low heat with a pinch of salt and pepper, the dried porcini mushrooms, all the spices and a little I Dedicati - Special Extra Virgin Olive Oil for Meat.

  • 3

    Add a little water, if needed, to keep the temperature low. After five minutes, add the tofu and the glass of Barolo.

  • 4

    Let the alcohol of wine evaporate, then put a lid on and simmer until reduced, turning the tofu a couple of times halfway through the cooking.

  • 5

    After 15 - 20 minutes, remove the tofu block and blend the pan juices.

 

Plating

Pour some pan juices on the dishes and cut the tofu into slices, then lay the slices on the pan juices. Season the braised tofu with a few drops of Olitalia I Dedicati - Special Extra Virgin Olive Oil for Meat before serving.
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