TOFU TASTE SENSATIONS
Contains the mellowed essence of all taste sensations in one healthy appetizer! Umami awaits your permission to indulge you!
Makes 6 appetizer plates
1 T. extra virgin olive oil
1 t. salt
1 T. Balsamic vinegar
1 t. mild curry powder
sev. twists black pepper grind
3 T. Grade A maple syrup
1/4 t. ground allspice
2 t. liquid smoke
12-16 oz. pkg. extra firm water packed tofu – rinse, wrap in cloth towel or several layers of paper towel, gently press all sides, then cut into 12 equal squares/rectangles (1/2 inch thick)
GARNISHES:
fresh blueberries
quartered lemon wedges, 1/2 inch thick
In large cool, dry skillet place oil, salt, vinegar, curry, black pepper, maple syrup, allspice and liquid smoke. Stir well to dissolve.
Now turn on low heat.
Place tofu pieces in skillet in one layer equidistant from each other. Let set in skillet for about 10 minutes to absorb some of the liquid.
Carefully turn each piece over and let set for about 5 minutes, still on low heat.
Now turn heat to medium low and cook till liquid almost evaporates, while leaving some syrup in the pan.
This is a ‘stay in the kitchen, preferably near the stove’ type of recipe. If you put the heat too high you’ll burn the maple syrup, set off the smoke alarm and destroy this delicate dish.
To garnish: Place about 1 teaspoon Smoky Nut Paste on top of each tofu piece once plated on an appetizer plate. Serve 2 tofu pieces per serving.
Gently roll fresh, washed, air-dried blueberries in syrup left in pan. Place 2 on a toothpick and lay 2 blueberry kebobs on each plate.
Place 2 thick quartered lemon wedges on each plate to squeeze as desired over tofu as you eat.
Notes: Serve hot, at room temperature, or cold.
If you don’t like curry (and not everybody does), then add 1/2 t. turmeric in its place (turmeric gives it a slight eggy flavor without the other flavors of curry).
CHEF DAVIES-TIGHT™ 
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