Tofu Dengaku with Celery Root Puree

1. 1

   To make Celery Root Puree: Cover celery root chunks with water in large saucepan; bring to a boil.

2. 2

   Reduce heat to medium, and simmer 25 to 30 minutes, or until very tender.

3. 3

   Drain, and transfer to food processor.

4. 4

   Add margarine and rice milk; puree until smooth.

5. 5

   Season with salt and pepper, if desired.

6. 6

   To make Tofu Dengaku: Place tofu on plate lined with 3 layers of paper towels.

7. 7

   Top with 3 more paper towels and second plate, and weigh down with 3 or 4 canned goods to press out excess liquid.

8. 8

   Let stand 7 minutes.

9. 9

   Change paper towels, and let stand 8 minutes more to drain.

10. 10

    Cut tofu block in half crosswise to make 2 large slabs.

11. 11

    Halve each slab diagonally to make 4 triangles.

12. 12

    Preheat oven to broil.

13. 13

    Line baking sheet with foil (shiny side up), and spray with cooking spray.

14. 14

    Place tofu on prepared baking sheet.

15. 15

    Broil 5 to 7 minutes, or until tofu begins to brown.

16. 16

    Meanwhile, whisk together miso, agave, pepper, and 1 tsp.

17. 17

    warm water in small bowl.

18. 18

    Spread on tofu, and broil 3 minutes more, or until glaze is dark and bubbly.

19. 19

    Serve with Celery Root Puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.