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Tofu steak crusted with crushed peppercorns, as in steak poivre

FoodFuser | May 19, 200808:42 PM

In the spirit of a steak lover exploring the beauties of Tofu, I'd love to present a 3/4" slab of tofu, marinated in miso, then pressed with peppercorns on both faces. Anyone have experience with this, and suggestions as to pan-searing versus the skewered grilled dengaku type of presentation?

Critical Q's: 1) what density tofu? 2) thickness? 3) method to imbed the peppercorns on the surface (pressing?).

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