As I promised last week, today I am posting an “East meets West” recipe with the wonderfully aromatic homemade tapenade. The spicy flavor of the tapenade totally reminds me of the black bean paste from my hometown, Sichuan.
This paste is made from fermented soy beans and has a very intense soy sauce-like flavor. By fermenting the beans it gets a pitch black color, hence the name. In Sichuan, the black bean paste is often used to flavor meat and gravy, for its spicy flavor gives the dish a special touch.
It is about the same with the tapenade. Especially ingredients with a more neutral taste like tofu harmonize best with such an intensely flavored paste. So I got the idea of a starter made from tofu and tapenade. The crunchy toast complements this tasty flavor-duo optimally.
If you already have the tapenade at home, this dish is so fast and easy to prepare. It is perfect for a lazy evening without great desire for elaborate cooking! 🙂
Ingredients (4 servings):
400g tofu in solid consistency
4 tablespoons homemade tapenade
8 slices of toast
1 sprig fresh rosemary
3 tablespoons olive oil in good quality
Salt and pepper
For the marinade:
2 tablespoons olive oil
1/2 tsp salt
1 tsp dried herbs of Provence
Freshly ground pepper
- Cut tofu into 4 square slices the size of the toast. Halve these again diagonally to get 8 triangular slices.
- Mix the ingredients for the marinade together. Marinate the tofu slices in the marinade for at least 30 minutes.
- Heat 3 tablespoons olive oil in a pan briefly and fry both sides of the marinated tofu slices in the pan until golden brown. Spread the rosemary leaves over the tofu slices and fry briefly, season with salt and pepper.
- During frying the tofu slices, toast the bread in the toaster until golden brown and then cut those into triangular slices as well.
- Take the crispy fried tofu slices from the pan and drain on kitchen paper.
- Generously spread the tapenade on the slices of toast and place one tofu slice on top of each toast.