Tofu Dengaku with Celery Root Puree
In Japanese cooking, dengaku refers to anything grilled with a miso glaze. As an introduction to tofu, it can’t be beat. We’ve paired it with a celery root purée for a veg variation on steak and potatoes.
Celery Root Purée
- 2 large celery roots (celeriac), peeled and cut into 1-inch chunks (3 lb.)
- 2 Tbs. soy margarine
- ¼ cup plain rice milk or soymilk
- 1 16-oz. pkg. firm or extra-firm tofu, drained
- 1 Tbs. white miso paste
- ½ tsp. agave nectar
- ¼ tsp. cracked or ground black pepper
1. To make Celery Root Purée: Cover celery root chunks with water in large saucepan; bring to a boil. Reduce heat to medium, and simmer 25 to 30 minutes, or until very tender. Drain, and transfer to food processor. Add margarine and rice milk; purée until smooth. Season with salt and pepper, if desired.
2. To make Tofu Dengaku: Place tofu
on plate lined with 3 layers of paper towels. Top with 3 more paper towels and second plate, and weigh down with 3 or 4 canned goods to press out excess liquid. Let stand 7 minutes. Change paper towels, and let stand 8 minutes more to drain. Cut tofu block in half crosswise to make 2 large slabs. Halve each slab diagonally to make 4 triangles.
3. Preheat oven to broil. Line baking sheet with foil (shiny side up), and spray with cooking spray. Place tofu on prepared baking sheet. Broil 5 to 7 minutes, or until tofu begins to brown.
4. Meanwhile, whisk together miso, agave, pepper, and 1 tsp. warm water in small bowl. Spread on tofu, and broil 3 minutes more, or until glaze is dark and bubbly. Serve with Celery Root Purée.
June 2011 p.75