Perfect with produce in season late summer. Great as a bruschetta topping.
Serves 4 people
1 pkg Hodo Soy braised tofu – medium diced (halved block lengthwise and then into 4 strips and again the opposite direction)
4 poblano peppers – coat lightly in veg. oil and roast on open flame until skin is charred, peel off char and de-seed, chop flesh into small dice
6 plums – remove pit and dice into small dice
1 med. red onion – small dice
1 tsp of coriander
t.t. (to taste) salt and pepper
2 sprigs rosemary – washed and left whole
3 tbs. really nice olive oil, cold pressed, extra virgin if you got it – to finish dish chives, cut fine
Saute diced tofu until all sides are crisped and lightly browned, (preferably in a cast iron).
Lower heat to low-medium and add a little more oil (depending on how much you started with), add the poblanos, red onion, plums, coriander, rosemary, and simmer with braised until plums cook down and flavors are melded, it should be sweet, tart, and slightly roasted pepper flavor from the poblanos.
Once done, stir in nice olive oil and finish with chives – nice with lightly toasted ciabatta or sour bagette and castelventrano olives.
Credits: Jason DeGuzman