Glazed tofu with prune and red wine sauce
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There are evenings when you want to bring a bit of theatre to the plate without adding any unnecessary complication. This glazed tofu, coated in a sauce with prunes and red wine, does exactly that: a dish that is simple in structure but intense in flavor, deep in color, almost like a candlelit dinner all by itself.
Soft sautéed shallots, chopped prunes, and cocoa slowly thicken the red wine like a secret left to reduce gently, until it becomes a dark, fruity sauce with a slight bitterness, lifted just enough by the miso and the balsamic vinegar. The tofu itself is simply perfectly seared, then glazed in this shiny lacquer that catches the light as much as it catches the fork.
On the side, a potato purée with olive oil and nutmeg plays the role of a soft refuge, welcoming the sauce and balancing the intensity of the wine. Nothing complicated, nothing pretentious, just a comforting, deep plate that feels like a restaurant dish while still being very accessible at home.
It is an evening dish, to be served without rushing, with a good glass of red wine, a few fried sage leaves for crunch and aroma, and the very pleasant feeling that you can still surprise yourself in the kitchen with just a few well-chosen ingredients.
Glazed tofu with prune and red wine sauce
Ingredients
For the tofu
- 400 g firm tofu
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- Salt, pepper
For the prune and red wine sauce
- You prepare a single sauce, then use part of it to glaze the tofu.
- 2 shallots finely chopped
- 1 garlic clove chopped
- 4 prunes finely chopped
- 1 teaspoon brown miso or white miso
- 1 teaspoon unsweetened cocoa powder
- 120 ml full-bodied red wine
- 120 ml vegetable broth
- 1 teaspoon soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon balsamic vinegar
- 1 small sprig thyme
- 1 small pinch salt
- Black pepper
- 1 teaspoon cornstarch diluted in 2 tablespoons cold water
- 1 small knob vegan margarine (to finish the sauce)
For the mashed potatoes with olive oil and nutmeg
- 500 g potatoes (floury variety)
- 2 to 3 tablespoons olive oil
- 60 to 80 ml hot plant-based milk
- 1 pinch freshly grated nutmeg
- Salt, pepper
For finishing
- A few sage leaves fried for a few seconds
- Black pepper
- A drizzle of very fruity olive oil
Instructions
Start cooking the potatoes
- Peel the potatoes and cut them into evenly sized pieces.
- Place them in a saucepan of cold salted water and bring to a boil.
- Cook for 15 to 20 minutes.
Prepare the prune and red wine sauce
- In a saucepan, sauté the shallots in a little oil until they become soft.
- Add the garlic, prunes and miso and stir for 1 minute.
- Then add the cocoa, red wine, broth, soy sauce, maple syrup, balsamic vinegar, thyme, salt and pepper.
- Let reduce for 6 to 8 minutes over medium heat, until reduced by about one third.
- Add the diluted cornstarch and let thicken for 1 minute.
- Remove the thyme.
- The sauce should be thick, glossy, fruity and aromatic. Keep it over very low heat or off the heat, covered.
Prepare the tofu
- Cut the tofu into 4 pieces. Pat them dry carefully.
- Coat them lightly with cornstarch, salt and pepper.
- In a frying pan, heat a drizzle of oil. Sear the tofu for 3 to 4 minutes on each side, until nicely golden and crisp.
Glaze the tofu
- Take 3 tablespoons of sauce. Pour them into the pan with the tofu.
- Let it thicken and coat the pieces until you get a nicely shiny glaze.
- Turn off the heat.
Finish the mashed potatoes
- Drain the potatoes. Put them back into the saucepan.
- Mash them with a potato masher.
- Add the olive oil, hot plant-based milk, nutmeg, salt and pepper.
- Mix until you obtain a smooth, soft mash. Keep warm.
Finish the sauce
- In the saucepan with the remaining sauce, add a knob of margarine.
- Whisk off the heat to obtain a smooth, glossy, velvety texture.
- Adjust if needed:
- If it is too thick, add a splash of broth.
- If it is too thin, let it reduce for 1 minute.
Serve
- Place a generous quenelle of mashed potatoes on each plate.
- Add the glazed tofu pieces.
- Spoon the sauce around.
- Add a few fried sage leaves.
- Finish with a drizzle of fruity olive oil and a twist of black pepper.
A recipe proposed by Maison Marmite
