Seared Tofu Carpaccio with Roasted Zucchini & Grand Marnier Toasted Almonds
Block of tofu
3 green zucchini
Salt (kosher) and fresh pepper
Extra virgin olive oil
1 cup of Grand Marnier
1 cup of toasted almonds
3 handfuls of arugula salad
3 cloves of garlic
1 cup of dark or light corn syrup
Slice the tofu thin, but not too thin, marinate with a little minced garlic and mint, extra virgin olive oil, salt and fresh black pepper, reduce the balsamic vinegar to 1/2 and mix with the corn syrup. Keep reducing it and then set aside and cool it down.
Slice the zucchini pretty thin and season with olive oil salt and pepper, let them cook in a hot sauté pan until they are nice and caramelized, take the zucchini out and sear the tofu until it gets a little brown on the sides
Roughly slice the almonds and let them toast in an aluminum pan, add about a tablespoon of the balsamic glaze using a squeeze bottle, flambé it with the Grand Marnier. Now you have a kind of little thick sauce with the balsamic and Grand Marnier sliced almond, season the arugula with lemon juice, olive oil, salt and pepper.
Place the zucchini on a plate, topped with the sliced tofu and add the salad on top, drizzle with the balsamic almond sauce and serve it.