Lemongrass tofu
Chef
Justin Searle
Hospital
Sharp Chula Vista Medical Center
Cook time
1 hour
Yield
24 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
8 pounds organic tofu
7 1/2 ounces lemongrass, trimmed, chopped
3 3/4 ounces cilantro
2 1/4 ounces ginger, peeled, chopped
4 1/2 ounces garlic, peeled
4 1/2 ounces shallot, peeled, chopped
1 1/2 ounces jalapeño, stem removed, halved
12 ounces honey
12 ounces soy sauce
12 ounces rice vinegar
6 teaspoons fish sauce
6 tablespoons lemon juice
3/4 cup olive oil blend
6 cups quinoa
12 cups water
12 ounces miso paste
7 1/2 ounces scallion, sliced thin, green and white parts
6 ounces sesame oil
4 1/2 ounces sesame seed
9 ounces shallot, minced
1 1/2 ounces turmeric
4 1/2 pounds Lacinato kale, stems removed, chopped
18 3/4 ounces rainbow organic carrots, julienned
22 1/2 ounces edamame
15 ounces shallot, julienned
4 1/2 ounces garlic, minced
3 ounces olive oil
4 1/2 teaspoons sea salt
Avocado
Radish
Cucumber
Mint
Cilantro
Thai basil
7 1/2 ounces lemongrass, trimmed, chopped
3 3/4 ounces cilantro
2 1/4 ounces ginger, peeled, chopped
4 1/2 ounces garlic, peeled
4 1/2 ounces shallot, peeled, chopped
1 1/2 ounces jalapeño, stem removed, halved
12 ounces honey
12 ounces soy sauce
12 ounces rice vinegar
6 teaspoons fish sauce
6 tablespoons lemon juice
3/4 cup olive oil blend
6 cups quinoa
12 cups water
12 ounces miso paste
7 1/2 ounces scallion, sliced thin, green and white parts
6 ounces sesame oil
4 1/2 ounces sesame seed
9 ounces shallot, minced
1 1/2 ounces turmeric
4 1/2 pounds Lacinato kale, stems removed, chopped
18 3/4 ounces rainbow organic carrots, julienned
22 1/2 ounces edamame
15 ounces shallot, julienned
4 1/2 ounces garlic, minced
3 ounces olive oil
4 1/2 teaspoons sea salt
Avocado
Radish
Cucumber
Mint
Cilantro
Thai basil
preparation
Instructions
1. Place ingredients 2 to 13 into the blender and run until blended. The mixture will be slightly pulpy. Reserve half of the marinade. Marinate the tofu overnight. Remove tofu from the marinade when ready to cook. Mark the tofu on the grill to achieve a light char. Finish cooking in a convection oven at 325°F with the fan on high.
2. In a small bowl, combine the miso paste and water; set aside.In a pan, place the quinoa, scallions, shallots, turmeric, sesame oil, and sesame seeds. Add the miso-water mixture. Cover the pan and bring to a boil. Let it cook for 30 minutes. Once the quinoa has bloomed, it is ready.
3. Heat oil in a large sauté pan over medium-high heat. Sauté kale for 3 to 4 minutes, then add the remaining ingredients except for the salt. Continue cooking for 3 to 4 minutes or until the kale is tender. Season to taste with salt.
4. Heat 4 ounces of tofu in 1 ounce of sauce. Sauté kale, carrots, and edamame. Set aside. To serve, place a 4 ounce scoop of the quinoa on the plate, top with tofu, and place sautéed kale to the side of the tofu. Garnish the top of the dish with avocado, sesame seeds, herbs, radish, and cucumber.
2. In a small bowl, combine the miso paste and water; set aside.In a pan, place the quinoa, scallions, shallots, turmeric, sesame oil, and sesame seeds. Add the miso-water mixture. Cover the pan and bring to a boil. Let it cook for 30 minutes. Once the quinoa has bloomed, it is ready.
3. Heat oil in a large sauté pan over medium-high heat. Sauté kale for 3 to 4 minutes, then add the remaining ingredients except for the salt. Continue cooking for 3 to 4 minutes or until the kale is tender. Season to taste with salt.
4. Heat 4 ounces of tofu in 1 ounce of sauce. Sauté kale, carrots, and edamame. Set aside. To serve, place a 4 ounce scoop of the quinoa on the plate, top with tofu, and place sautéed kale to the side of the tofu. Garnish the top of the dish with avocado, sesame seeds, herbs, radish, and cucumber.
Notes
This recipe has been scaled for production.
