Home Recipes Pretzel-Crusted Tofu with Blood Orange and Golden Ale Bontemps

Pretzel-Crusted Tofu with Blood Orange and Golden Ale Bontemps

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Chef Brendon Doyle, who mans the stoves at Denver foodie-hipster hotspot City O’ City, looks to California for a golden ale that smoothes out his blood-orange bontemps sauce.

Makes: 6

  • 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
  • 12 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.



Choose a Belgian Golden Strong Ale for this recipe

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