The Breakaway Cook by Eric Gower

Author:Eric Gower
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2007-06-01T16:00:00+00:00

TOFU

1 tablespoon unsalted butter, plus butter for the ramekins

1 tablespoon extra virgin olive oil

1 medium red onion, minced

3 garlic cloves, crushed

1 heaping teaspoon ground ancho chile

1 tablespoon marmalade of choice

1 large egg

1 block tofu, drained well and cut into 4 equal pieces

Generous pinch of coarse sea salt

CRUST

3 star anise, ground (about 1 teaspoon)

¼ cup diced stale crusty bread

Preheat the oven to 400°F. Melt the butter with the olive oil in a small skillet over medium-low heat. Add the onion, garlic, and ancho powder and sauté until the onion is soft, about 5 minutes. Transfer to a blender and add the marmalade, egg, one piece of the tofu, and the salt. Puree.

Pour the mixture into a mixing bowl. Add the remaining tofu and, using a fork, blend the tofu into the mixture. Butter a clay pot or four 4-ounce ramekins and spoon in the mixture. Bake for 30 minutes.

Meanwhile, make the crust: combine the freshly ground star anise and the bread in a coffee or spice grinder and grind until you have finely ground bread crumbs. When the tofu has baked for 20 minutes, remove it from the oven, sprinkle on the bread crumbs, and return to the oven for 10 minutes, until the crust becomes brown and crispy. Serve very hot.

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