Salt in a Wound.. and some stuffed tofu

It’s the end of April in Boston and frankly (my dear), the weather is crap.  The past couple of days have been rainy, grey, and cold.  As if to add insult to injury, I was scouring a few of my favourite food blogs today and came across VARIOUS posts about all the zucchini blossoms, heirloom tomatoes and other such vegetables that are currently abound at their local farmer’s markets.  How lovely.  FYI there are currently no farmers markets in MA open (that I know of), and it’s not fair.

As we speak (or type..) I am sitting by the fire, bundled up.  I’m going to continue to sit here and remind myself how much I hate 90 degree days and love potatoes, and fires, and kale, and sweatshirts, and slippers and hot chocolate, and… so on.

I hope they get eaten by mosquitoes.

Scallion and Seaweed Stuffed Tofu over Brown Rice with Peanut-tahini Sauce
Serves 2-3

Brown Rice
8 Baby Carrots or 1 large one
3.5 ounces of Mushrooms- Crimini, shiitake, oyster… whatever you’ve got.
6 large Kale leaves
1 Avocado
Dried seaweed to garnish (Not to brag or anything, but I used a fantastic seaweed medley that is shredded and roasted (?).. my lovely brother got it for me from his Japan trip)

For the Sauce:
3 tbsp Peanut butter
2 tbsp Tahini
2 tbsp Sriracha sauce
1 tbsp honey (optional)
1 garlic clove
1 tbsp Rice Wine Vinegar
1 Cup Veggie Broth
1 tbsp Soy sauce
1 tsp Sesame Oil
2 large Fresh Basil leaves

For the tofu:
1 Package of firm Tofu
1/2 cup Bread crumbs
1/4 cup sesame seeds
2 tbsp smoked Paprika
1 tbsp Cracked Black Pepper
1 tbsp Garlic Powder
Red Chili Peppers
1 Egg
1 tbsp cornstarch
3 scallions
Seaweed
2 tbsp soy sauce
2 tbsp sesame oil

Cut the tofu into half legthwise, and then again width wise so you end up with 4 rectangles of tofu.  Press for thirty minutes using something heavy (like a lecreuset pot), covered with paper towels.  Cook the brown rice.

Once pressed, mix the egg and cornstarch in a bowl.  On a plate, add the garlic powder, paprika, pepper, chili flakes and salt together and mix well.  On another plate mix the sesame seeds and bread crumbs.  Take the tofu and cut little pockets into each one.  Drop in the spice mix, dredge with the egg, and then coat in the sesame seed-bread crumb mixture.  Stuff with chopped scallions and sea weed and pour some soy sauce and sesame seed oil into the pockets.  Brush the outside of the tofu lightly with sesame oil.  Cook in the oven at 400 for 30-40 minutes, turning once half way.

Saute the mushrooms and carrots in sesame oil with a crushed garlic clove.  When carrots are soft, add in the kale and stir until the kale has wilted.  Season and set aside.

Make the sauce!! In a small pot, heat sesame oil and add minced garlic clove.  Cook a few minutes and turn the heat to low, add in peanut butter, broth, and all other ingredients listed above (under ‘For Sauce’), except for the basil.  Whisk well and cook until desired thickness is achieved, add in chopped fresh basil.

Mix the rice with the veggies and pour the sauce over with a tofu steak on top.  Slice an avocado and garnish with more seaweed.