This recipe from the Vegetable Kingdom cookbook highlights the marginally bitter-earthy style and chewy texture of collard leaves, together with the tofu soaked in a peppery Jamaican-inspired marinade.
What you want:
For the jerk marinade:
1 cup diced yellow onion
3 scallions, thinly sliced
1 tablespoon minced contemporary ginger
1 tablespoon minced garlic
2 tablespoons sugar
1 tablespoon floor allspice
1 teaspoon nutmeg
1 tablespoon black pepper
¼ teaspoon cayenne pepper
2 habanero chiles, stemmed, seeded, and minced
2 tablespoons lime juice
2 tablespoons apple cider vinegar
6 tablespoons shoyu
¼ cup coconut oil
2 tablespoons minced contemporary thyme
¼ teaspoon salt
For the garlic chips:
¾ cup olive oil
16 massive garlic cloves, thinly sliced
For the cilantro sauce:
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
¼ teaspoon floor coriander
¼ teaspoon salt, plus extra as wanted
1 cup tightly packed contemporary cilantro leaves
2 tablespoons contemporary lemon juice
½ jalapeño
For the tofu:
2 (16-ounce) blocks extra-firm tofu, pressed and patted dry
2 cups Jerk marinade
1 tablespoon plus 2 teaspoons salt, plus extra as wanted
16 massive collard leaves, powerful a part of the stem eliminated
1 cup arrowroot powder
Peanut oil, for frying
For serving:
¼ cup garlic chips
Cilantro sauce
¼ cup cilantro leaves, for garnish
¼ cup crushed peanuts, for garnish
What you do:
- For the jerk marinade, mix all substances in a meals processor, add ¼ cup water, and purée till mixed. Retailer in an hermetic container in fridge till prepared to make use of, as much as 1 week.
- For the garlic chips, in a medium skillet over low warmth, heat oil. Add garlic and cook dinner, stirring often, till crispy and golden brown, 8 to 10 minutes. Pressure oil by way of fine-mesh sieve right into a bowl, reserving garlic chips. Use instantly or retailer in separate hermetic containers in fridge for as much as 1 week.
- For the cilantro sauce, in a small skillet over medium warmth, add garlic, oil, coriander, and salt. Deliver to a simmer and cook dinner simply till garlic is aromatic, about 1½ minutes. Take away from warmth and let cool. Switch to blender. Add cilantro, lemon juice, jalapeño, and ¼ cup water and mix till clean. Use instantly or retailer in hermetic container in fridge for as much as 1 week.
- For the tofu, on a reducing board, place one block. Minimize in half horizontally, then reduce vertically down heart to yield 4 items. Repeat with second block of tofu. Into a big baking dish, pour jerk marinade, including simply sufficient water to make sure that it’s runny, if crucial. Place tofu in marinade in a single even layer. Cowl and refrigerate for 8 hours or in a single day, flipping tofu each half-hour for first 2 hours. Take away tofu from marinade, eradicating any extra, and switch to a big plate. Pressure marinade by way of a fine-mesh sieve and put aside.
- In a big pot over excessive warmth, carry 2 quarts water to a boil. Add 1 tablespoon salt. Blanch collard leaves, one by one, for 30 seconds every, then lay flat on clear kitchen towels to dry.
- On a big plate, mix arrowroot powder and remaining 2 teaspoons salt. Combine effectively. Coat all sides of tofu items with arrowroot, shaking off any extra arrowroot, and switch to a second massive plate.
- Flippantly coat the underside of a big cast-iron skillet with peanut oil and warmth over medium-high warmth till shimmering. Add half of tofu and fry till golden brown, 2 to three minutes. Gently flip each bit and fry till golden-brown on second aspect. Flippantly sprinkle each side of tofu with salt and switch to a rack. Repeat to fry remaining tofu. Wipe skillet clear for subsequent step.
- On a clear work floor, prepare two collard leaves lengthwise, overlapping one another by an inch, and place one piece of tofu in heart of leaves. Smear 2 heaping tablespoons of reserved marinade on high of tofu, sprinkle a heaping teaspoon of garlic chips on high of tofu, then fold leaves round tofu to create a packet. Repeat with remaining collard leaves and tofu.
- In the identical skillet over medium-high warmth, heat 2 tablespoons peanut oil, tilting pan to coat evenly. Place packets in skillet, folded-side up, and cook dinner for about 1 minute. Gently flip every packet, cowl skillet with a lid, and cook dinner for five minutes to heat by way of.
- To serve, unfold 2 tablespoons cilantro sauce every onto 4 plates and place two tofu packets on every plate. Garnish with cilantro leaves and peanuts and serve.
