Buckwheat-Crusted Tofu with Celery Root Rémoulade, Sour Cherry Jus and Tarragon Oil

01

Ingredients

• 600 g extra-firm tofu, drained and pressed for 20 minutes
• 3/4 teaspoon fine salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 cup all-purpose flour
• 1/3 cup aquafaba from canned chickpeas
• 1/2 cup toasted buckwheat groats, lightly crushed
• 1/2 cup panko breadcrumbs
• 3 tablespoons neutral oil, divided
• 450 g celery root, peeled and cut into fine matchsticks
• 1 tablespoon fresh lemon juice
• 1/3 cup vegan mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon finely chopped capers
• 2 tablespoons chopped flat-leaf parsley
• 200 g frozen pitted sour cherries, thawed with their juices
• 1/2 cup unsweetened tart cherry juice
• 1 tablespoon maple syrup
• 1 teaspoon balsamic vinegar
• 1 teaspoon cornstarch mixed with 2 teaspoons cold water
• 1/2 cup loosely packed fresh tarragon leaves, plus small leaves for garnish
• 1/3 cup extra-virgin olive oil

02

Prepare the dish

1. For the tarragon oil, bring a small saucepan of water to a boil and prepare a bowl of ice water. Blanch the tarragon leaves for 10 seconds, transfer them to the ice water, then squeeze completely dry. Blend with the extra-virgin olive oil for 1 minute. Strain through a fine sieve and set aside.
2. For the sour-cherry jus, combine the thawed cherries and their juices, tart cherry juice, maple syrup, balsamic vinegar, 1/8 teaspoon salt and 1/8 teaspoon pepper in a small saucepan. Simmer over medium-low heat for 10 minutes. Reserve eight cherry halves for plating.
3. Blend the remaining cherry mixture until smooth, return it to the saucepan and whisk in the cornstarch slurry. Simmer for 1 to 2 minutes, until glossy and lightly thickened. Keep warm over very low heat.
4. For the rémoulade, toss the celery-root matchsticks immediately with the lemon juice. Stir in the vegan mayonnaise, Dijon mustard, capers, parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate while the tofu cooks.
5. Cut the pressed tofu into eight equal rectangles. Season with 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper.
6. Place the flour, aquafaba, and the combined crushed buckwheat and panko in three shallow dishes. Coat each tofu rectangle in flour, dip it in aquafaba and press it firmly into the buckwheat mixture on every side.
7. Heat 2 tablespoons neutral oil in a large non-stick skillet over medium heat. Cook the tofu in two batches for 3 to 4 minutes per broad side and about 1 minute per narrow side, adding the remaining tablespoon of oil for the second batch. The crust should be deeply golden and crisp.
8. Rest the cooked tofu on a wire rack for 3 minutes so the crust stays crisp. Stir the rémoulade once and gently rewarm the cherry jus if needed.