Vegan Steak with Sweetcorn
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
4
- For the vegetables
- 4 Corn
- ½ cup butter (scant)
- salt
- freshly ground Black pepper
- 1 small Pumpkin (seeds removed, cut into wedges)
- 1 Tbsp Pumpkin seed
- 3 Tbsps olive oil
- For the tofu
- 28 ozs firm, fresh Tofu (cut into 4)
- Corn starch (for dusting)
- Oil (for frying)
- ½ cup butter
- 2 red chili peppers (finely chopped)
- 2 cloves garlic cloves (crushed)
- 1 Tbsp black Black pepper
- 1 Tbsp crushed pink Peppercorns
- 3 Tbsps light soy sauce
- 4 tsps dark soy sauce
- 1 Tbsp light brown sugar
- To garnish
- Tarragon
Preparation steps
1.
For the vegetables: heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Place each corn cob on a large sheet of foil. Top each with 1/4 of the butter and season with salt and black pepper. Wrap the corn cobs in the foil to make 4 parcels and place on a baking tray.
3.
Put the pumpkin wedges in a baking dish and season with salt and black pepper. Sprinkle with the pumkin seeds and drizzle with the oil.
4.
Cook the corn cobs and pumpkin wedges in the oven for 30-35 minutes until tender.
5.
For the tofu: toss the tofu pieces in cornflour until lightly dusted, shaking off the excess.
6.
Pour in enough oil to come 0.5cm|1/4" up the sides of a large frying pan and heat. Fry the tofu in batches in the oil, turning the pieces until golden on both sides. Drain on absorbent kitchen paper.
7.
Pour off the oil and any sediment from the pan and add the butter to the pan. Heat over a low heat, then add add the chillies and garlic and cook for about 10 minutes, stirring occasionally, until soft.
8.
Add the soy sauces, sugar, crushed peppercorns and tofu to the pan and heat through for 1-2 minutes.
9.
Place the tofu, pan juices and vegetables on warm serving plates. Garnish with tarragon.
