Before the marathon last weekend, Kirk and I picked out a celebratory wine that we would open only after I broke the 4 hour barrier. If I didn’t make it this race, that bottle would remain unopened until I did (talk about motivation!). We chose a 2001 Pas Dose’ Extra Brut from Bisol – a sparkling wine from the Prosecco region of Italy, but made using the traditional Champagne method. This is a bottle we got at the winery during a trip a few years ago, which makes it even more special!
Lucky for us, I crushed that 4 hour barrier, so last night we cracked opened the bottle as part of a celebratory dinner at home!
If we’re going to drink good wine, we like to pair it with good food. After a quick mental survey of what we had in the house, I decided to remake a meal we had a few weeks ago and share the recipes with you!
The menu for the evening: Whiskey Marinated Tofu Steak, Mushroom Risotto, and sautéed Rainbow Chard.
Today I’m going to share the recipe for the Whiskey Marinated Tofu Steak – this is another recipe that Kirk created (I can’t take credit for it!). With a third of the ingredients list coming from the liquor cabinet, this is a great entrée to pull out for a nice meal at home.
Whisk(e)y Marinated Tofu Steak
by
Keywords: grill entree vegan vegetarian tofu
Ingredients (2-4 servings)
- 1 package extra firm tofu
- 3 teaspoons whisk(e)y (we used a Scotch whisky from the Highlands region)
- 1 teaspoon bourbon (we used Four Roses)
- 1 teaspoon chipotle chile powder
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 1/2 teaspoon fennel
Instructions
Press the tofu for at least 30 minutes, preferably an hour. If you don’t have a tofu press, place the tofu between two cutting boards lined with paper towels and stack books or cans on top.
Crush fennel seeds with a mortar and pestle (or use back end of spoon or other round heavy object). Combine crushed fennel and remaining ingredients in small bowl and stir to combine.
Cut the tofu in half lengthwise and place in a shallow dish (I used Tupperware). Pour half whiskey mixture over the top of the tofu and rub in to coat. Flip tofu and pour remaining whiskey mixture over tofu and rub in. Coat all sides of tofu with extra marinade in the dish. Allow to sit for at least 30 minutes, preferably an hour.
Optional step for smoky flavor: Add hickory chips to grill pan and place under grates before lighting grill – should be between the fire and grill grates, directly beneath where you will place the steaks.
Heat grill to 500 degrees. Spray grill grates with cooking spray and place tofu “steaks” on top. Cook for 5 minutes on each side.
Optional step for smoky flavor (continued): After cooking, turn off the grill and allow to sit for an additional 5 minutes with grill cover closed. Hickory chips should have ignited during cooking and will now smolder to produce the additional smoke flavor.
I love this tofu steak served over a bed of risotto, but it would also go nicely with rice or a bed of greens.
Next week I’ll share my recipe for the mushroom risotto, including a video for anyone who hasn’t cooked risotto at home before. It’s much easier than you’ve heard – it just takes some time and a LOT of stirring. =)
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Questions for you:
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Do you create your own rewards/incentives for reaching a goal?
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Do you enjoy cooking with spirits or do you prefer to save them for drinking?
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What is one goal you have accomplished this year or one goal you are working toward?
{ 12 comments… read them below or add one }
Oh wonderful, this looks fantastic. I love your husbands marinade recipe and am always excited to fine new veggie sites. Congrats on your 4 hour barrier (not sure what that is). Beautiful celebration dinner.
Suzi recently posted..Spiced Tofu Brochettes
Thanks Suzi! The 4 hour barrier is referring to my marathon last weekend, my goal was to complete the race in under 4 hours and I finished in 3:55! =)
Glad you found my site too!
This may be the most delicious-sounding thing I’ve ever read. Do you think it would work with tempeh?
Congrats again! That looks like the perfect bottle to celebrate with!
Now THAT’s a complement – thanks Laura! I think it would work on tempeh if you steamed it first, not sure how well the texture would absorb the flavors versus the tofu, but it seems like it would turn out well. Let me know if you try it – sounds like a nice variation!
ohmygoodness. that looks delish. i’m always looking for ways to spice up tofu that the hubs will dig. and using whiskey will definitely get him on board. lol
lauren recently posted..home sweet rental, part 1: the den
Oooh, good idea! Guys do typically like spirits, so it’s a great way to ease him in. If he’s not usually a tofu fan, make sure you press it for as long as possible – that will really help with the texture! Let me know how the taste test goes. :)
this looks delicious we will definitely give it a try
Let me know what you think – you can’t go wrong with spirits! :)
Excited for the risotto tutorial!! And so happy for you that you got to open your wine! Yay!
Carol @ Lucky Zucca recently posted..Homemade BBQ Tofu Flatbread
Oh good, I’m hoping it will be helpful for many people – videos help take the mystery out of the process sometimes. :)
Mmm, whiskey marinated anything is right up my alley. Nice that you got to open such a special bottle, we still have 2 bottles of cava in our fridge from our wedding that we can never find a reason to open.
Alayna @ Thyme Bombe recently posted..The race is (back) on!
That’s a good idea with the prosecco! I’ll have to borrow that one. I really don’t cook much with alcohol save for when a recipe calls for a little bit of wine and even in that case, I usually sub veggie broth (because then I don’t have to open a new bottle of wine).
My goal is work-related, but I want to have a deeper understanding of Google Analytics. How’s that for a nerdy goal?
Lee recently posted..Not My Last