Tofu Skewers with Cardinal Sauce
If you are in search of new culinary experiences, these skewers offer a perfect alchemy between health and pleasure, simplicity and elegance.
Equipment
- Wooden or metal skewers
- A large frying pan
Ingredients
For the skewers:
- 400 g of firm tofu
- 2 bell peppers (colors of choice)
- 1 red onion
- Button mushrooms (amount as desired)
For the red wine marinade:
- 250 ml of red wine
- 2 tablespoons of tamari or soy sauce
- 2 tablespoons of maple syrup
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of chili powder (adjust to taste)
- 2 cloves of garlic minced
- 1 teaspoon of cornstarch
For the Cardinal Sauce:
- 125 ml of red wine
- 125 ml of vegetable broth
- 2 tablespoons of tamari or soy sauce
- 2 tablespoons of maple syrup
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of chili powder (optional)
- 2 cloves of garlic minced
- 1 small shallot finely chopped
- 100 g of Paris mushrooms finely sliced
- 1 tablespoon of sesame seeds
- A handful of cashews roughly chopped
- 1 teaspoon of drained green peppercorns in brine
- 1 tablespoon of Dijon mustard
- 1 teaspoon of cornstarch
Instructions
Marinade Preparation:
- In a saucepan, combine the red wine, tamari or soy sauce, maple syrup, balsamic vinegar, smoked paprika, chili powder, and garlic.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until the marinade is reduced.
- Dissolve 1 teaspoon of cornstarch in a little cold water and incorporate it into the marinade to thicken.
Tofu Marinade:
- Cut the tofu into cubes and let it marinate in the marinade for at least 1 hour.
Skewers Preparation:
- After marinating (about 1 hour), remove the tofu cubes from the marinade. Reserve the marinade.
- Cut the bell peppers, red onion, and mushrooms into pieces similar in size to the tofu cubes.
- Assemble the skewers by alternating tofu cubes and vegetables. Reserve.
Cooking the Cardinal Sauce (Part 1):
- Heat a little oil in a saucepan and sauté the shallot until it becomes translucent.
- Then pour in the reserved marinade, add an additional 125 ml of red wine and 125 ml of vegetable broth, along with the aromatics: garlic, tamari, maple syrup, balsamic vinegar, smoked paprika, and chili powder.
- Reduce by half over medium heat for about 10 minutes.
- Add the sliced mushrooms, sesame seeds, cashews, green peppercorns, and Dijon mustard, and let simmer on low heat while you start grilling the skewers.
Grilling the Skewers:
- While the sauce is reducing, heat a frying pan over medium heat with a little oil.
- Place the skewers in the hot pan. Start cooking them, turning regularly until they are nicely browned, for about 7 to 8 minutes.
- Continue cooking and move on to the final step of the Cardinal Sauce.
Cooking the Cardinal Sauce (Continuation):
- In a small bowl, dissolve 1 teaspoon of cornstarch in a little cold water and add it to the sauce mixture.
- Continue simmering the sauce until it thickens to the desired consistency, stirring occasionally.
Finishing the Skewers with the Sauce:
- As soon as the skewers begin to turn golden, carefully pour some of the sauce into the pan. The heat will help caramelize the sauce, making it adhere to the tofu and vegetables, thus creating a flavorful layer.
- Continue cooking, turning the skewers regularly, to ensure each side is perfectly coated with sauce and caramelized to your liking.
- Keep basting the skewers with the sauce as they finish cooking, for consistent coating and a delicious finish.
Serve Immediately:
- Once the skewers are cooked and caramelized, serve them accompanied by the rest of the hot sauce.
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A recipe proposed by Maison Marmite