Smoked Bean Curd Medallions Stuffing and Wine Reduction
Elevate your plant-based dining experience with these Smoked Bean Curd Medallions stuffed with a savory breadcrumb mixture and finished with a rich red wine reduction. This recipe transforms firm tofu into a gourmet centerpiece by infusing it with smoky flavors and pairing it with a fragrant stuffing made from sautéed onions, celery, garlic, and fresh parsley. The medallions are baked to perfection and served with a glossy red wine sauce enhanced with a touch of brown sugar and soy sauce for a perfectly balanced finish. Ideal for dinner parties or an indulgent vegan main course, this dish is as visually impressive as it is delicious. Plus, it’s ready in just an hour, making it accessible for weeknight dinners too!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Smoked bean curd (firm tofu)
- 1.5 cups Bread crumbs
- 1 medium, finely diced Onion
- 2 stalks, finely chopped Celery
- 3 cloves, minced Garlic
- 2 tablespoons, chopped Fresh parsley
- 0.5 cup Vegetable broth
- 3 tablespoons Olive oil
- 1 cup Dry red wine
- 2 tablespoons Unsalted butter
- 1 teaspoon Brown sugar
- 1 teaspoon Soy sauce
- to taste Salt
- to taste Black pepper
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Press the smoked bean curd (tofu) between two heavy plates for 15 minutes to remove excess moisture. Pat dry and slice into 1-inch thick medallions.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the bean curd medallions for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and sauté the onion, celery, and garlic for 5 minutes until softened and fragrant.
Transfer the sautéed mixture to a large mixing bowl. Add the bread crumbs, vegetable broth, parsley, salt, and pepper. Stir until fully combined to form the stuffing.
Using a small knife, carefully cut a slit into the side of each bean curd medallion, creating a pocket. Stuff each piece with 1-2 tablespoons of the prepared stuffing.
Preheat the oven to 180°C (350°F). Arrange the stuffed medallions on a baking tray lined with parchment paper. Bake for 20 minutes until heated through.
While the medallions bake, prepare the wine reduction. In a small saucepan, combine red wine, soy sauce, brown sugar, and a pinch of black pepper. Bring to a simmer over medium heat.
Reduce the wine mixture by half, stirring occasionally, about 10 minutes. Mix the cornstarch with 2 tablespoons of water to form a slurry. Slowly stir the slurry into the reduced wine and simmer for 2 minutes until the sauce thickens.
Remove the sauce from heat and whisk in the butter until glossy and smooth.
To serve, arrange the smoked bean curd medallions on a plate and drizzle with the wine reduction. Garnish with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4085 mg | 178% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 26.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1301 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
