How many times have we heard of some Top Chef or Iron Chef describe his dish as an Escabeche? Doesn't it sound exotic and unattainable for us on the side-lines of the kitchen? As with most culinary terms, this too is deceptive in its simplicity. It is a fried or cooked meat or vegetable that is then marinated in a liquid containing such acids as citrus juice or vinegar. It is typically served cold, right from the marinade.
I used tofu in this dish, but seitan, eggplant or zucchini would be ideal choices as well. Although marinating helps tofu (and please correct me if I am wrong), I have never found it to be like the proverbial sponge. I have used the Tofu Express on a slab, cut it into cutlets and marinated it for days, and still the inside turned out just as white as the day it was first pressed. That isn't to say that it is all for naught, but I have personally given up on infusing the tofu completely. The tofu picks up enough of the soaking liquid to add the flavor dimension you are trying for, but for me at least, a day of marinating is all the time I am willing to devote to food down-time. Serve the darned thing already!
I did wind up reheating my Tofu Escabeche, mainly because David would have most likely asked me to, but this is totally optional. I served it over brown rice tossed with sauteed escarole and garlic. The escarole was nicely bitter, the brown rice delightfully sweet and the escabeche wonderfully acidic.
It was decidedly a grown-up meal.
Cost Breakdown
tofu: $4
escarole: $3
brown rice: $1
garlic, vinegar, wine, flour, olive oil: $2
garlic, herbs, stock: $2
garlic, herbs, stock: $2
Total to make 6 servings:
$12.00
$12.00
