Tofu and Olive Tapas
Tofu and Olive Tapas offer a delightful fusion of flavors, combining the earthy richness of tofu with the briny tanginess of olives. Infused with subtle hints of anise and a touch of black pepper, each bite is a symphony for the taste buds. This tapas dish is a testament to the art of simplicity, offering a satisfyingly savory experience that is both unexpected and utterly delicious.
Equipment
- 1 bowl
Ingredients
For the Marinade
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 teaspoon paprika
For the Dish
- 50 g Kalamata olives
- Small bunch of parsley
- 3 tablespoon vegetable stock
- 4 large plum tomatoes
- 4 tablespoon olive oil
- 1- star anise
- 3 tablespoon sherry
- 1/2 teaspoon chili flakes
- 3 cloves of garlic
Instructions
- Combine all of the components in a bowl or bag and stir well to combine the marinade.
- Toss in the tofu and mix well. Cover and set aside for thirty minutes to marinate.
- Cook the tofu parts in 2 tablespoons olive oil for 3-4 minutes, then set aside to keep warm.
- In the cooking liquid, softly fry the garlic for 1-2 minutes.
- Combine the chili flakes, chipotle powder, red wine, and vegetable stock in a large mixing bowl.
- Cook, occasionally stirring, until the fluid has been reduced by half.
- Medium heat for 2-3 minutes after adding the tofu, peppers, olives, and tarragon.
- Serve with toasted bread right away.