Navarin Printanier with Tofu
| Preparation: | 1 h 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 2 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Tofu |
| Source: | Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010 |
Recipe ingredients
- 12 carrots, cut into cocottes (5-cm long ovals)
- 12 yellow potatoes, cut into cocottes (5-cm long ovals)
- 12 turnips, cut into cocottes (5-cm long ovals)
- 20 green beans, cut in 1½-in. (4-cm) pieces
- 3 oz. (90 g) green peas
- 3 oz. (90 g) pearl onions
- 2 Tbsp. (30 mL) butter*
- 2 Tbsp. (30 mL) sugar*
- Salt and freshly ground black pepper to taste
- 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
- 2 garlic cloves
- 1 lb. (450 g) semi-firm tofu, cut into 1-in. (2.5-cm) cubes
- 3/4 cup (175 mL) vegetable broth*
- 4 Tbsp. (60 mL) hoisin sauce*
- Juice of 1 orange
- Grated zest of 1 orange
- Small bunch of flat-leaf parsley, chopped
Preparation
Blanch all vegetables according to their individual cooking times.
Put carrots, turnips and pearl onions in a skillet. Add butter and sugar. Salt sparingly and pepper generously.
Cook over high heat until well-browned. (Sugar will caramelize around the vegetables which will be glazed and browned or “glacés à brun”.)
In a large skillet, brown the garlic in olive oil. Remove the garlic and add the tofu. Sauté in olive oil until nicely browned.
Thin hoisin sauce with vegetable broth. Add potatoes, green beans and peas to the skillet with the tofu and heat through.
Add orange juice and zest, pour in hoisin sauce and bring to a boil. Add glazed vegetables and parsley. Adjust seasoning and serve.
l’assaisonnement et servir.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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