Stuffed Tofu With Gobetti Pasta
Orange, Fennel and Radish Salad
(with sherry vinaigrette)
The tofu was cut into six pieces (rather than the usual eight), and we cut a small slit across the side of it. It was then smoked with alder wood for 25 minutes. The tofu was stuffed with a mixture of roasted garlic, a single basil leaf, and a tiny bit of Sheese Mozzarella -- which, in an effort to use it up, we also (gently) smoked, which greatly improved the flavor profile. In a sense, the Sheese's lack of melting action actually worked in its favor here allowing it to withstand the heat of smoker box, making it softer/smokier...
The tofu was pan-fried in canola oil until golden brown, then splashed with a tablespoon of tamari and cooked for an additional minute per side. Served over gobetti pasta along with homemade tomato sauce.