I went to a great Japanese restaurant a few weeks ago and had a delish tofu and teriyaki dish. It was this soft tofu and mushroom patty with a crispy crust smothered in teriyaki sauce. It was this great blend of flavors and textures. Soft, crispy, sweet, salty.
So I decided to recreate it and of course put a little spin on it. For this recipe I mixed tofu and mushrooms with a little cumin then pan fried them to achieve a nice crunch on the outside. To go on top I created a fiery sweet chipotle and orange juice glaze. A little sweet and a little tangy mixed with some heat. All that served on top of sautéed spinach. Tastes as good as it sounds? Yes it does.
WHAT YOU NEED:
– 2 cups of orange juice;
– ½ to 1 chipotle pepper (½ a pepper for medium, a whole one for hot), chopped;
-1 teaspoon of adobo sauce from the chipotle peppers;
-2 tablespoons of brown sugar;
-1 teaspoon of corn starch;
– 2 cups of mushrooms, sliced;
– 1 16oz. silken tofu;
– ½ teaspoon of cumin;
– ¼ cup to 1 cup of bread crumbs;
-4-6 cups of spinach.
WHAT YOU DO:
Pour orange juice, chipotle, adobo sauce, brown sugar and salt in medium saucepan on medium heat.
Simmer until reduced by half. Meanwhile mix corn starch in water to dissolve. Pour corn starch mixture into orange juice reduction. Stir until mixture thickens. Meanwhile heat oil in a sauté pan on high. Sauté mushrooms till brown.
Let cool. Crumble the tofu into a mixing bowl. Toss in mushrooms, salt, pepper and cumin until combined (either using a spoon or your hands to create the tofu patty).
Sprinkle in bread crumbs, ¼ cup at a time, until a good, tight mixture is formed.
Form patties (size doesn’t matter but I made them about the size of a burger) and sauté in pan until brown on both sides. Set aside. Sauté spinach, salt and pepper until wilted. To serve place spinach on bottom of plate place tofu patties. Drizzle with orange and chipotle glaze.