PLANTLAB by Matthew Kenney

Author:Matthew Kenney
Language: eng
Format: epub
Publisher: Regan Arts.

CHILI RAMEN.

Smoked Tofu. Red Pepper Purée. Charred Chilies. Miso Broth.

SERVES 5

SMOKED TOFU

1/2 cup tamari

1/2 cup rice wine vinegar

1/8 cup agave

1 teaspoon toasted sesame oil

1 pound firm organic tofu

Applewood chips

Whisk the tamari, rice wine vinegar, agave, and toasted sesame oil together to make a marinade. Line a baking sheet with a cooling rack and lay the tofu on the cooling rack. Cover the tofu with plastic wrap and place a rimmed baking pan on top of it. Add some weight to the pan and press the tofu for a few hours. Don’t put enough weight on it to crush the tofu, just enough to help it drain. Press up to 4 hours or overnight in the refrigerator. After pressing, cut into 4 pieces. Place the pieces in a flat, covered container and add a cup of the marinade. Marinate for at least 8 hours, or overnight, turning every so often throughout the process to make sure the tofu is evenly coated with marinade.

Preheat the oven to 400°F. Drain the marinade from the container, and reserve. Return the marinated tofu to the flat container. Wrap with plastic wrap and poke a small hole in the top to insert the smoking gun. Smoke with applewood chips. Let the smoke permeate the tofu for 15 minutes and then transfer to a baking sheet. Bake for 10–15 minutes.

RED PEPPER PURÉE

1 large red bell pepper

1/2 teaspoon salt

1 tablespoon sherry vinegar

2 tablespoons olive oil

1/4 cup water

Preheat an oven or grill to 500°F. Char the pepper on the grill or in the oven, about 15–20 minutes. Rotate with tongs so the pepper gets even charring. Once charred, put the pepper in a bowl and cover with plastic wrap. Let sit for 10 minutes. Peel the skin off the pepper. Discard the stem, skin, and seeds. Using a high-speed blender, blend the pepper with salt, sherry vinegar, olive oil, and water until smooth.

CHARRED CHILIES

2 poblano chilies

2 anaheim chilies

2 red bell peppers

Preheat an oven or grill to 500°F. Char the chilies and peppers on the grill or in the oven. Once charred, put them in a bowl and cover with plastic wrap. Let sit for 10 minutes. Peel the skin. Discard the stem, skin, and seeds, then julienne into thin strips.

MISO BROTH

0.7 ounces dried kombu

6 cups water

10 dried shiitakes

1 3/4 cups chickpea miso

Heat the kombu, water, and dried shiitakes in a large pot. Bring the water almost to a simmer, then turn it down to low. The water should have steam coming off the top, but not reach a simmer. Cook for 40 minutes, stirring occasionally. Pull from the heat and place in warm place. Cover pot and let the broth steep for an hour. Whisk in chickpea miso. Strain through a fine mesh strainer.

ASSEMBLY

3 ounces fresh ramen noodles

2 cups miso broth

2 tablespoons red pepper purée

2 tablespoons julienned chilies

3 ounces smoked tofu

Cook ramen noodles in unsalted boiling water for 3 minutes, or according to package instructions. Immediately remove the noodles from the water and distribute evenly among 5 bowls. Pour 2 cups of broth in each bowl.

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