Spicy Tofu with Tomato and Herb Salsa
Ingredients
- For the tofu
- 800 grams Tofu
- 3 dried chili peppers
- 2 Tbsps bright soy sauce
- 2 Tbsps liquid honey
- 2 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 2 tsps sesame oil
- For the tomato
- 1 onion
- 1 Vine tomato
- 4 Tbsps soybean oil
- For the herb salsa
- 2 bunches parsley
- 1 peeled garlic clove
- 2 Anchovy fillet
- 1 tsp Caper
- 1 Tbsp lemon juice
- 2 Tbsps Crème fraiche
- 100 milliliters olive oil
- salt
Preparation steps
For the tofu: Cut the tofu into 2 cm (approximately 3/4 inch) thick slices. Crush the chiles in a mortar and mix with the soy sauce, honey, balsamic vinegar, lemon juice and sesame oil. Brush the tofu with the mixture and leave to marinate for about 1 hour, turning occasionally.
For the tomato: Rinse the tomato, remove the tough core and cut into slices. Peel the onion, halve and cut into 2 mm (approximately 1/8 inch) thick slices. Preheat the oven to 200°C (approximately 400°F).
Grease an ovenproof dish with soybean oil, add the tofu, cover with the tomato slices, and drizzle with any remaining marinade. Plase the onion slices on top and bake in the preheated oven for 25-30 minutes.
For the herb salsa: Rinse the parsley and shake dry. Place all the salsa ingredients in a blender and pulse briefly (do not puree). Season with a little salt and refrigerate until ready to serve.
Serve the baked tofu and tomatoes on plates with herb salsa.
