Galette of Smoked Trout with Asparagus & Herb Broth
This is a perfect spring dish because of the wonderful fresh asparagus only available at the time.
1 kg pack of super firm Tofu, drained, pressed and cut into 24 cubes
8 spring onions, cut into 1/2 inch pieces
3 1/2 Tbs brown sugar
16 skewer sticks, soaked in water overnight
Salt and pepper to taste
1/2 cup water
1/4 cup mirin (rice cooking wine)
1/4 cup tamari
2 Tbs sake
2 tsp brown sugar
1/4 tsp ground pepper
2 spring onions, roughly chopped
1 ginger, minced
1 clove garlic, roughly chopped
Combine all ingredients in a small sauce pan set to medium heat, stir to dissolve sugar. When sauce has reduced by half, remove from heat and set aside. Once sauce has cooled, strain and separate into two equal bowls.
In first bowl combine marinade with tofu, let sit for 15 minutes. In second bowl, mix 3 1/2 Tbs brown sugar and set aside (this will be your glaze). Once tofu has marinated, skewer 3 tofu and 4 spring onions by alternating on 2 skewers. Make 8 sets and set aside. Grill tofu skewers a minute on each side and glaze with marinade as you turn.
Credits: House Foods Tofu