Herb Crusted Tofu With Mustard Horseradish Sauce Recipes

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

HERB CRUSTED TOFU WITH MUSTARD HORSERADISH SAUCE

Steps:

• Cut the tofu into four lengthwise slices.
• In bowl whisk sauce ingredients together and set aside to let flavors blend.
• In second bowl combine coating and toss to mix. Spread evenly on small plate and set aside.
• In wide shallow bowl or a deep plate, combine eggs and water and beat well with fork.
• In large nonstick skillet heat oil over med heat. Arrange bowls of egg and coating nearby. Coat 1 slice tofu with egg then to crumb cover surface well then transfer to hot skillet. Repeat until finished.
• Cook tofu until crispy. about 2 minutes Flip and crisp other side. Drizzle with sauce at table.
• NOTE: To get this tofu to crisp you MUST, I repeat MUST drain. To do this place the tofu on a slant board and place a heavy weight such as a plate and a cookbook on top of the tofu. Let it sit until the water stops running.
• You can change the texture of this by freezing the tofu. After freezing drain as directed.
• IF you do NOT DRAIN? It will NOT brown or get crispy.

MUSTARD-HORSERADISH SAUCE

Steps:

• Mix all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)