It’s official. I’ve got the post holiday blues. With nothing else for it, I’ve retreated to the kitchen and attempted to console myself in a bit of cooking therapy…..it’s kinda working.
We had so much wonderful food in Santorini and it was surprisingly easy to stick to a plant based diet although I did unintentionally eat a little Greek yoghurt – these things happen.
I did happen to have the most incredible pasta dish of my life (and I’ve eaten A LOT of pasta) – linguine with Santorini cherry tomatoes and capers. I know that doesn’t sound very exciting but it was seriously ‘wow’ – Santorini is famed for both its cherry toms and capers and I for one couldn’t get enough. I will definitely be trying to recreate this in my own kitchen soon. I even managed to get my hands on some knobbly baby tomatoes similar to the Santorini beauties. Obviously they won’t be as delicious but it’s the best I can do in these climes – harumph.
Last night though was tofu night. I’m a huge tofu fan and I would suggest that if your impression is one of a bland, tasteless slab of nothing, this recipe might just be enough to change your mind. It’s got a wonderfully caramelised, charred outer and creamy but firm inner. No need to salt the tofu either, the marinade does all the hard work for you and the longer you leave it the more intense the flavours become. Be warned though, your frying pan will take a beating – elbow grease needed for the clean up for sure!
1/2 block firm tofu
2 tbsp miso paste
juice 1/2 lime
1 tbsp tamari
1 tbsp sesame oil
1 tbsp agave or maple syrup
1/4 cup of oil (coconut, sunflower or canola)
Drain the tofu, place it in a shallow bowl with a plate on top. Now put two cans on top of the plate and set aside for 15 minutes. Drain the excess liquid, pat dry and cut lengthways so you get two equal halves. Then slice into four triangles. Return to the shallow bowl – I use two at a time and keep the rest in the fridge for another night.
In another bowl whisk together the miso paste, lime juice, tamari, sesame oil and sweetener. Pour the marinade over the tofu and turn the tofu several times to ensure it is completely coated. Set aside for at least 20 minutes – the longer you leave it the better although if you are in a hurry 10 mins will suffice.
Heat a quarter cup of oil in a skillet and add the tofu. Fry until dark and caramelised on one side (about 10 minutes) before turning over and doing the same on the other side. The great thing about tofu is that it retains its heat for an age but equally, if you want to make this in advance and eat cold, it tastes just as good!