Heres recipe for a dish I recreated after traveling to a small Tahitian island called Moorea. The location was as spectacular as the food. My recipe title is a little curious, and its a bit of work, but worth every bite. Jouir! (French for enjoy - Tahiti is French Polynesia) Mahana Tofahi Before I began eating guiltlessly I traveled to Tahiti where I ate Mahi Mahi at a tiny restaurant by the ocean. The fish was coated with an incredible crispy and nutty breading, topped with a lime-coconut sauce. After some experimentation I’ve recreated one of my all-time favorite island dishes using plants only. This recipe takes some time, but it’s well worth the effort. Serves 4 Tofahi: 1 large sweet potato (about 14 ounces) 1 14-ounce package extra firm tofu ½ cup finely ground dry breadcrumbs 1½ teaspoons paprika 1 teaspoon granulated garlic ½ teaspoon salt Ground black pepper Dredge: ½ cup pecans ¼ cup all-purpose flour or other flour of choice 1 teaspoon sea salt or kosher salt ½ teaspoon granulate garlic Fresh ground black pepper Coconut-Lime Sauce: 1 (13.5 ounce) can coconut milk 1 medium lime zested and juiced 4 cloves shallots, thinly sliced 1 tablespoon sugar 1 teaspoon fresh grated ginger 1 teaspoon salt Oil for frying Garnish: Two medium (about 1½ to 2 cups) diced tomatoes 4 medium scallions, finely chopped Cooked white or brown rice, at service 1. Peel and boil the sweet potato in medium pot of water until tender. Transfer to a medium bowl. 2. Squeeze the water out of the tofu using paper towels and mash with the sweet potato. Add the breadcrumbs, paprika, garlic, salt and pepper. Combine using your fingers until there is one uniform color and the mixture holds well together. Form into 8 patties of equal size. 3. Make the dredge by grinding the pecans to fine pieces. Transfer to a medium bowl and add the flour, salt, garlic and black pepper. Mix to combine and spread evenly on a large dinner plate or other flat surface. 4. To make the Coconut-Lime Sauce, combine the coconut milk, lime zest and juice, shallots, sugar and salt in a small saucepot, bring to a boil and turn off the heat. Cover and set aside. 5. Press four of the patties firmly into the dredge to coat. Flip and repeat to coat the other sides. 6. Heat the frying oil in a large skillet over medium heat. Fry the patties until deep golden brown, about 3 minutes each side. Transfer to a plate layered with paper towels. Repeat with the remaining 4 patties. 7. At service, scoop a serving of rice onto each dinner plate and lay two patties next to the rice. Top each pair of patties with ¼ of the diced tomatoes and scallions. Ladle ¼ of the sauce over the patties and partially onto the rice. Serve hot.
Posted on: Mon, 19 Jan 2015 16:31:58 +0000
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