Coriander-Crusted Tofu with Sweet Corn Cream and Blackberry Gastrique

01

Ingredients

• 700 g extra-firm tofu, drained
• 2 tablespoons whole coriander seeds
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon fine sea salt, divided
• 2 tablespoons olive oil, divided
• 1 small shallot (about 40 g), finely chopped
• 600 g fresh or frozen corn kernels, divided
• 240 ml low-sodium vegetable stock
• 120 ml unsweetened oat cooking cream
• 225 g fresh blackberries, plus 8 berries for garnish
• 60 ml balsamic vinegar
• 2 tablespoons maple syrup
• 200 g sugar snap peas
• 1 tablespoon fresh lemon juice
• 12 small basil leaves

02

Prepare the dish

1. Wrap the tofu in a clean towel, set a cutting board and a light weight on top, and press for 15 minutes. Cut each block into four even rectangles, making eight pieces total.
2. Toast the coriander seeds in a dry skillet over medium heat for 2 minutes, until fragrant. Cool, then crush coarsely with a mortar or the bottom of a heavy pan. Mix with the black pepper and 1/2 teaspoon of the salt.
3. For the corn cream, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the shallot and cook for 3 minutes without browning. Add 500 g of the corn and the vegetable stock; simmer for 10 minutes.
4. Blend the corn mixture with the oat cream until very smooth. Pass it through a fine sieve into a clean saucepan, pressing firmly on the solids. Season with 1/8 teaspoon salt and keep warm over very low heat.
5. For the gastrique, combine 225 g blackberries, balsamic vinegar and maple syrup in a small saucepan. Simmer over medium-low heat for 8 to 10 minutes, crushing the berries, until glossy and lightly syrupy. Strain through a fine sieve and keep warm.
6. Pat the pressed tofu dry and coat the broad sides with the coriander mixture, pressing gently so it adheres. Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Sear the tofu for 3 to 4 minutes per broad side, then 30 seconds on the narrow edges, until golden and hot throughout.
7. Add the reserved 100 g corn to the tofu skillet and cook for 3 minutes until lightly blistered. Season with the remaining 1/8 teaspoon salt.
8. Slice the snap peas lengthwise into fine ribbons. Toss them with the lemon juice immediately before plating so they remain crisp.