Chef Brendon Doyle, who mans the stoves at Denver foodie-hipster hotspot City Oâ€™ City, looks to California for a golden ale that smoothes out his blood-orange bontemps sauce.
- 2 bricks extra-firm tofu
- 1 shallot, sliced thin
- 1 tablespoon olive oil
- 1 teaspoon tarragon, chopped and divided
- salt and pepper, to taste
- 1 bottle Russian River Damnation
- 1 cup blood orange juice
- 1 tablespoon whole-grain mustard
- 3 cups pretzels, crushed
- 1⁄2 cup Dijon mustard
- 1 cup soy, almond or rice milk
- 1 tablespoon vegetable oil
• Press tofu under a perforated pan topped with weight for 1 hour.
• To make the sauce, caramelize the shallot in the olive oil in a saucepan over medium-high heat. Add half of the tarragon and salt and pepper to taste. Deglaze the pan with the beer and bring to a boil. Let boil 2 minutes, add blood orange juice and let reduce and thicken for 3 to 4 minutes. Stir in the whole-grain mustard and remaining tarragon.
• Slice each tofu brick lengthwise into 3 pieces.
• Combine milk and Dijon mustard in a small mixing bowl; season with salt and pepper. Place pretzel crumbs in a separate bowl. Dredge a tofu slice in the milk mixture and press into pretzel crumbs until fully coated; repeat with remaining tofu.
• Heat the vegetable oil in a sauté pan over high heat until smoking. Sear both sides of the crusted tofu. Serve warm with bontemps sauce.