View source for Herbed Stuffed Tofu With Garlic & Basil Mash

[[category:Peruvian Sky's Recipes]] [[category:Iron Chef SA 028:Balsamic Battle]] [[category:Balsamic Beetdown]] [[category:Balsamic]] [[category:Basil]] [[category:Garlic]] [[category:tofu]] [[category:Vegetarian]]
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Part of [[:category:Peruvian Sky's Recipes|Peruvian Sky's]] [[:category:Balsamic Beetdown|entry]] in [[:category:Iron Chef SA 028:Balsamic Battle|Iron Chef SA 028:Balsamic Battle]]

==Ingredients==


    * 2 large blocks of firm Tofu
    * Thyme
    * Basil
    * Rosemary
    * Garlic
    * 2 Brown onion
    * Dutch Cream Potatoes
    * Soy Sauce
    * Balsamic Vinegar
    * Olive Oil



==Instructions==

Peel and dice the potatoes and get them boiling in a pot of salted water

[[image:perutofu1.jpg]]

Drain any excess water off the tofu and cut into 1.5 inch thick slices (We didn't actually use the entire 2 blocks of tofu).
Quickly sear the tofu in oil and add a splash of soy sauce just before you take them out of the pan.
Cut a slit in each slice of tofu to make a convenient stuffing pouch. Stuff stuffing pouch generously with thyme, rosemary, finely diced onion and garlic, and throw in the oven for about 15mins.

[[image:perutofu2.jpg]]

When the tofu is nicely roasted, splash with balsamic vinegar and sear each side in the pan to form the glaze (about 1 minute per side).
Drain the potatoes after about 20mins and mash with olive oil, garlic, roughly shredded basil and onion.
Create a bed of mashed potato and perch the tofu on top.


[[image:perutofu3.jpg]]