Vegan Mofo: Chopped

Determined not to break away from doing my theme for the entire duration of Mofo, I’m entering the Vegan Mofo Chopped competition as an extra post. Not heard about Chopped? Take a look here.

So this year, the 4 ingredients I have to play around with are

  • Jalapenos
  • Oolong Tea
  • Plums
  • Radishes
Luckily for me, the shop I work in had everything except the tea. I spent a lot of today looking for Oolong and couldn’t find it, so I had to sub it for Assam. Sorry folks! Not being that big on teas, I have no idea if they’re similar, I hope so.
I spent a while thinking about what I could make with these ingredients. I even tried to see if I could link it to my theme, but the weird cookbooks I’m using aren’t that fricking weird. So I came up with this
Assam Tofu, with braised radishes topped with Jalapeno, Assam, Plum sauce

For the tofu:
Marinating Tofu
  • 1 large block of tofu
  • 2 assam teabags
  • 3 cloves garlic, finely sliced
  • splash of tamari
  • boiling water
For the radishes:
  • 1 bunch of radishes
  • 1 tbsp soya butter
  • a sprinkling of brown sugar
  • salt and pepper
For the plum sauce:
  • 4 plums
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 jalapenos, finely chopped
  • 2 tbsp brown sugar
  • 1 assam teabag
  • 1 tbsp tamari
  • boiling water
  • oil for frying
  1. Firstly slice the tofu and pop all the ingredients for the marinade into a bowl. Cover with enough boiling water and leave to marinade for hours
  2. For the sauce, fry the onion, garlic and jalapeno until softened. Add the plums, brown sugar, tamari, tea bag and a little boiling water. Rapidly boil for around 10 minutes. The plums will fall apart and it’ll turn into a lovely thick, deep red sauce. Nom. Remember to remove the teabag!
  3. For the radishes, melt the soya butter in a pan. Add the radishes and a sprinkling of sugar and cook on a high heat for 10-15 minutes. They’ll caramelise and go a nice pink colour.
  4. Finally fry off the tofu in a little oil. Place the tofu on the serving plates, surround with the radishes and top with the plum sauce. Add a few fried jalapenos to the top.
Whilst the title of this dish is a mouthful, this was bloody tasty. The tea flavour went really well with the sweetness of the sauce and gave the tofu a lovely background flavour, the kick from the jalapeno was great too. I felt a bit of an arse placing it all so delicately on the plate but the flavours did work really well together.
I had a friend over to test some Mofo prep work I did today and this made a lovely starter! Keep your eye on the comments on that chopped post to see what everyone else is getting up to.

8 thoughts on “Vegan Mofo: Chopped

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s