Now I doubt that you could put this 'Tofu Tower' on the table without a fair amount of oohs and aaahs from everyone gathered there. But maybe the only way to really find out is to give it a try.
This dazzling recipe was published on care2.com and came from Sara, from Institute of HeartMath.
(Note: Although any of the tofus made by Tofu Yu would work well for this recipe, I personally recommend the plain or the pepper, so that the surrounding flavors can dominate. - fs)
|photo via glutenfreewithjudee.blogspot.com|
1/2 cup brown rice
1 cup water
1 ½ lb. tofu, firm
3 ½ cup mushrooms, sliced
12 baby carrots, sliced lengthwise
1 bunch green onions, cut in 3” lengths
¾ cup soy sauce [you can use the low-sodium version and use less as well - fs]
3 tablespoons agave syrup, or sweetener of choice
3 tablespoons olive oil
How to make:
- Cook brown rice by adding water and rice to pot and bring to a boil. Reduce to very low simmer and cook covered until water evaporates, about 40-45 minutes. Remove from heat and let it come to room temperature.
- Sautee mushrooms on medium heat in 2 tablespoons olive oil until crisp tender, about 10 to fifteen minutes. Remove from pan and set aside.
- In same saucepan heat soy sauce and heat on medium low until it reduces to half, about 10 minutes. Add agave, then transfer sauce to small measuring cup or pitcher.
- Cut tofu in 8 to 10 ½ inch slabs. Bake in oiled or sprayed pans along with carrots and green onions (will most likely need two pans.) Bake at 350 degrees for 15 minutes.
- Assemble towers by first pressing brown rice into ½ cup round measuring cup (½ cup measurement gives you a wider base to stack upon.) Pop the rice out of the measuring cup and then place the baby carrots in a star pattern. Place a tofu slab on top of carrots, then one onion on each side. Place second tofu slab and top with a small mound of mushrooms. Repeat to make another three portions.
- Drizzle sauce on top of mushrooms and to the corners of the tofu allowing it to drizzle down the stack.
- Top with a sprig of cilantro.
Cooking time: 1 hour