Smoked Bean Curd Medallions/Stuffing and Wine Reduction.

Recipe by Chef #208121
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • medallions:
  • Preheat oven to 400F while greasing 12 ramekins.
  • Heat oil in frying pan and sauté onion, garlic and celery, until soft then add basil, thyme, turmeric and tamari and stir well.
  • Place in a food processor together with the tofu and cashew and 2 tbsp water and process until all the ingredients are thoroughly mixed.
  • Season to taste. Divide evenly between the 12 ramekins and press down well.
  • Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
  • Turn out onto 6 individual serving plates.
  • Stuffing:
  • Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
  • Remove shittake stalks discard. Finely chop the shiitakes and add the shallots, yeast extract and oregano.
  • Cook gently for 5 – 10 minutes allowing much of the moisture to evaporate.
  • Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
  • Wine Reduction:
  • Place all the ingredients in a pan, gently bring to the boil and simmer for 5 minutes then remove the cinnamon stick. Continue to simmer for 40 -45 minutes.
  • When desired consistency, remove the cloves and the peel. Piping hot, spoon a small amount onto or around the Smoked Bean Curd Medallions and serve immediately.
  • Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Wine Reduction.
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