I dreamed up this dish of fresh figs, topped with vegan ? porchetta, served with fig and red wine ? jus, and green beans. It tastes divine! Try it while figs are still in season ?
Serves 2-3 as starter
400g tofu cubed
1 tbsp of gochujang paste
Juice of I lime
1 tablespoon of tamari soy sauce
A pinch of black Himalayan salt
2-3 tsp full of smoked paprika
1 tablespoon of maple syrup
Method: mix the above in a bowl, coat the tofu cubes in the mix, then bake at 180c for 40 mins. The outside should be golden brown and inside should be moist. If the tofu is still wet, bake for another 10 mins till all the juices run dry.
Baked fig, balsamic and red wine jus:
1/2 cup red wine
1/2 cup balsamic vinegar
2-3 baked figs (you can bake the figs in the same tray as the vegan porchetta (above) and save time)
2 tsps of brown sugar
Pinch of sea salt
Method: in a small pan boil the ingredients. Mash up the fig while it cooks. Reduce the liquid, till it starts to caramelise, now add another 1/2 cup of water, bring it to boil. Now, blend everything to a smooth sauce. Place the blended sauce in the pan again, let it reduce and caramelise again to make it more jammy. Now put another 1/2 cup of water, let it reduce to the required consistency.
Green beans al dente: bring a pan of salted boiling water to boil, throw in couple of handfuls of trimmed green beans, boil for about 5 mins till tender- but still retains colour, and has some bite. Now wash beans immediately with ice cold water. Drain.
Prepare figs: take 6 fresh figs. Chop of the stem and make a “x” incision on top. Spread out the segments.
To serve: open up the figs, top with baked figs, drizzle with fig jus, serve with green beans.
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