We served this skewer at Eat Real Oakland 2012. It was a hit! This is a multi-part recipe.
Spiced Firm Tofu:
24 oz Hodo firm tofu, sliced into 1 inch cubes slabs
1/4 cup EVOO
1/4 cup Aleppo spice rub
2 lbs yuba (previously frozen, thawed)
1 Tablespoon salt
3 Tablespoons ras-el-hanout
2 lbs Hodo Curry Nuggets
6 cups water
3/4 cup sugar
1 Star Anise
1 cinnamon stick
5 lbs or 8 quince
5 garlic cloves
1/4 cup capers, drained
3/4 preserved lemon, deseeded, whole
1 Tablespoon lemon juice brine – from preserved
1 bunch cilantro
1 bunch flat leaf parsley
1 cup EVOO
To marinade the firm tofu:
Drain tofu and pat dry. Mix together Aleppo-Spice rub ingredients and rub on tofu. Marinade overnight.
To make the poached yuba: Chop up yuba. Cover yuba with water, add salt and spice. Simmer 45 minutes. Drain thoroughly. Wrap with cheesecloth, steam loaves 45 minutes.
To poach the quince: Cut quince, or pre-poach before cutting to make it easier. Peeling optional. Core and cut into 1 inch cubes. Bring water, sugar and spices to boil. Poach quince about 30-60 mins – firm tender but not totally mushy, time depending on how ripe the fruit is.
To make the chermoula: Place garlic, capers, juice in food processor, pulse. Add preserved lemon, followed by herbs. Pulse till coarse paste forms. Fold in EVOO.
Assemble and grill skewers. Serve with chermoula.
Makes 40 servings
Credits: Flavor Explosions