Gefilte Tofu

[Guest guest]

Gefilte fish is one of the quintessential Jewish foods. It comes to

us from many isolated villages and has as many variations. Chasidic

legend has it that eating fish on Shabbat redeems the souls of the

dear departed.

 

These fish dumplings are poached although I have seen recipes that

call for baking or even frying. This rendition is based on my mom's

who came from Czarnow, Poland meaning that it is at once both sweet

and peppery. Any ingredients listed under `Seasoning' can be omitted

as desired. A more popular version has pepper but no sugar. Another,

sugar but no pepper. Make sure to adjust the stock seasoning to match

the batter.

 

This recipe can possibly be made vegan by using egg substitute, but I

have not tried it.

 

PREPARING. This recipe is not that difficult but requires preparation

a few days before cooking. The primary ingredient is tofu and it must

be transformed before use. The magic occurs in the freezer: Freeze

the tofu until frozen solid and then defrost as needed. This

separates the liquid and leaves a texture much like flaked fish.

 

BASIC RECIPE

14 oz tub of firm tofu, frozen and defrosted (extra firm tofu works

fine for a firmer result)

1 egg

1/3 cup matzo meal

SEASONING

1 teaspoon salt or to taste

1/2 teaspoon pepper or to taste

1/4 cup sugar

1/4 cup grated carrot

1/4 cup grated onion

POACHING STOCK

2 quarts water

1 small onion, diced

1 medium carrot, sliced

1/4 cup sugar

1 teaspoon salt or to taste

1/2 teaspoon pepper or to taste

 

METHOD

Slice the tofu in half lengthwise into two thin fillets. Squeeze as

much liquid from each slice as possible by pressing between two

sturdy plates. Cut the tofu into one-inch cubes and process or grind

into crumbles about the size of a grain of rice or so. Reserve.

 

In a clean work bowl, briefly process the egg with salt, pepper and

sugar until combined. Add the tofu and process about 30 seconds. With

the processor running, slowly add the matzo meal through the feed

tube, then the carrots and onions. Process until mixed but not quite

smooth. Chill thoroughly, about an hour.

 

Prepare the stock. Combine all the poaching ingredients and bring to

a rolling boil, adjusting seasoning for taste. After ten minutes or

so, reduce heat to a gentle boil.

 

Divide the batter into six portions for appetizer size or more for a

smaller `kiddush' size. With moist but not wet hands, form into oval

shaped loaves and gently slip into the stock. Poach for 45 minutes.

Gently remove the gefilte tofu to a storage dish and place a

carrot `coin' on each one. Chill well before serving. They will firm

up a bit in the cooler.

 

Serve with prepared horseradish (chrain), preferably the red variety

that is infused with beets.

 

Don't forget to follow with your favorite cordial. L'Chaim!

 

© 2004, Lee Winer

[Guest guest]

Thank you very much for the recipe, Lee!

To be honest, before becoming vegetarian, we did eat rather a lot of

fish, but " gefilte fish " was always something I did not like at all.

However I am more than tempted to try this version of gefilte tofu

for once.

Gabriella

 

 

, " Lee Winer "

<leeslists@e...> wrote:

> Gefilte fish is one of the quintessential Jewish foods. It comes to

> us from many isolated villages and has as many variations. Chasidic

> legend has it that eating fish on Shabbat redeems the souls of the

> dear departed.