Our winter issue is out now. Our good friends over at Cornucopia have provided us with a fantastic Tofu recipe that is sure to impress guests this festive season. This is a healthy and nourishing alternative to the traditional foods we see this time of year. Enjoy!

Christmas Cornucopia

A Festive Meal With A Difference

Marinated Tofu Fillet with Peanut Polenta and Miso Braised Onions

Recipe by Tony Keogh

Serves 4

For the tofu
500g block tofu cut into 4 lengths
15g miso
25ml rice vinegar
15ml tamari
10g maple, agave or golden syrup
10g toasted sesame oil
Good pinch of five spice

For the polenta
A little oil for frying
Tbsp minced ginger
2 cloves minced garlic
Shake chili flakes
1 tin coconut milk
600ml stock
170g coarse polenta
50g smooth peanut butter
Tbsp toasted sesame oil

For the onions
1 large or 2 medium onions, thinly
sliced
60ml mirin
150ml water [A]
10ml rice vinegar
15ml tamari
25g miso
50ml water [B]
Tbsp corn flour
Tbsp vegan Worcestershire sauce

2 tbsp toasted milled peanuts
Scallions and/or seaweed to garnish

Method;

1. First you will need to marinade the tofu. Cut it lengthways into 4 sections, make small incisions all the way down. In a blender or with a bowl and whisk combine all the other tofu ingredients. This will be your marinade. Pour the marinade into a tight-fitting Tupperware and coat the tofu with it. Store the tofu cut-side down in the marinade and leave it for at least 6 hours to absorb and soak up the flavours.

2. For the polenta, in a medium sized saucepan, sweat off the garlic and ginger in a little oil over a medium heat. Add the stock, coconut milk and chilli and bring to a rolling simmer, then rain in the polenta while whisking vigorously. Lower the heat as the polenta begins to thicken. Add the peanut butter and sesame oil, allow the polenta to cook for another couple of minutes over a low heat while stirring. Pour the polenta into a small parchment-lined tray and leave to sit for 4 to 6 hours to firm up fully.

3. In a medium saucepan, over a high heat quickly brown the onions, lower the heat to medium and add the mirin, water A, tamari and the vinegar. When the onions are soft, add the miso and stir to make sure it is fully dissolved. Make a slurry with the cornflour and the water B and add this to the pot, bring it to a low simmer and the sauce will thicken. You may need to add a little more water at this point to get a nice consistency. Add the Worcestershire sauce and remove the pot from the heat and set aside.

4. When the polenta is firm, tip it out and cut it into wedges. Bake in a preheated oven on a parchment-lined tray for about 30 minutes at 180 degrees. On another parchment-lined tray, turn out the tofu, cut-side up to bake. Spoon any remaining marinade over the incised tops and bake alongside the polenta for about 30 minutes.

5. Reheat the sauce and divide it between 4 bowls, add the polenta and top with the tofu followed by a sprinkling of peanuts and the scallions and/or seaweed.

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