Top Chef, Season 5, Episode 10

3-4 Servings

TOFU MARINADE:

•     1/4 cup soy sauce
•     1/4 cup water
•     1 garlic clove, minced
•     2 teaspoons chili paste (sriracha)
•     1 orange, zest and juice (reserved 1/4 teaspoon zest for tofu crust)
•     1 lemon, zest and juice
•     1 lime, zest and juice
•     1 1/2 quarts vegetable stock
•     3 bay leaves
•     1 cup small red lentils
•     1 cup small black lentils
•     1 cup old-fashioned Quaker oats
•     1/2 red onion, small dice
•     2 garlic cloves, minced
•     1 teaspoon minced ginger
•     1/2 red, yellow or orange pepper, small dice
•     2 scallions, thinly sliced
•     3/4 cup pecans, toasted and chopped
•     Snow peas, julienned and blanched quickly
•     2 sprigs fresh thyme
•     2 teaspoons chopped parsley
•     1 teaspoon chopped oregano

TOFU CRUST:

•     1/4 cup oats, cooked and hand chopped
•     1/4 cup pecans, toasted and chopped
•     1/2 teaspoon orange zest
•     1 teaspoon minced ginger
•     1/2 teaspoon minced garlic
•     2 teaspoons herb oil

Combine all the ingredients for the Tofu Marinade and pour into a plastic Glad bag. Cut tofu into 6 equal-size pieces. Place in bag with marinade. Set aside for at least 30 minutes.

Place 3 small pots on stove with 2 cups of veggie stock in each. Place 1 bay leaf in each pot. Bring to a rolling boil. Pour black lentils, red lentils and oatmeal separately into each of the pots. Cook each grain until tender 10 - 20 minutes for the lentils and about 8 minutes for the oats (do not overcook!). If necessary, add more water to the lentils until done. Remove grains from heat when tender and drain. Spread each on a sheet pan to cool. Set aside cup of cooked oats for tofu crust.

Combine red onion, garlic, zest and juice of orange, lemon and lime. Season with salt and pepper. Allow mixture to macerate for 15 minutes. In a large bowl, toss together the cooked lentils & oats, peppers, scallions, pecans, snow peas, and fresh herbs. Combine onion mixture and grain and oat mixture. Adjust seasonings if necessary.

Remove tofu from marinade. Pat dry. Heat medium skillet to medium-high heat. Pour 2 teaspoon of herb oil into hot pan. Sear each piece of tofu on all sides until nicely browned. Remove from heat. Combine all tofu crust ingredients. Mixture should "stick" together. Keep tofu in pan and place 1 tablespoon of mixture on the top of each piece. Place pan in 375 degree oven for 10 minutes or until crust browns slightly.

Remove from oven. Enjoy pecan crusted tofu with the lentil and oat salad.