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Restaurants›The Alchemist New York Street›Plant-based Smoked Tofu & Broth Recipe

Plant-based Smoked Tofu & Broth Recipe

Name: The Alchemist New York Streets PLANT-BASED SMOKED TOFU & BROTH Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 14 oz firm tofu; 2 tbs light soy sauce (or tamari); 1 tbs maple syrup; 1 tsp liquid smoke; 1 tsp rice vinegar; 1 tsp sesame oil; 1 tsp garlic powder; 1 tbs neutral oil (for searing); 6 cups vegetable broth or water; 1.5 oz fresh ginger (smashed, 1/8-inch slices); 3 cloves garlic cloves (smashed); 4 each dried shiitake mushrooms; 3 inch kombu (dried kelp), optional; 2 tbs light soy sauce; 1 tbs mirin or dry sherry; 2 tbs white miso paste; 1 tsp toasted sesame oil; 0.5 tsp salt; 0.25 tsp cracked black pepper; 12 oz udon noodles (fresh or frozen); 8 oz baby bok choy (halved lengthwise); 1 each carrot (julienned); 4 each shiitake mushrooms (fresh, sliced); 3 each scallions (thinly sliced); 1 cup bean sprouts; 4 sheets nori strips or toasted seaweed; 1 tbs sesame seeds (toasted); 1 tsp chili oil or chili crisp; 2 each lime wedges; 0.25 cup fresh cilantro or mitsuba (optional)

Inspired by The Alchemist New York Street

Time50m

Serves4

Aromatic broth, udon noodles, veggies, smoke & theatre

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Ingredients

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Smoked Tofu

14 oz firm tofu

2 tbs light soy sauce (or tamari)

1 tbs maple syrup

1 tsp liquid smoke

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Watkins garlic powder

1 tbs neutral oil (for searing)

Aromatic Broth

6 cups vegetable broth or water

1 1/2 oz fresh ginger (smashed, 1/8-inch slices)

3 cloves garlic cloves (smashed)

4 each dried shiitake mushrooms

3 inch kombu (dried kelp), optional

2 tbs light soy sauce

1 tbs mirin or dry sherry

2 tbs white miso paste

1 tsp toasted sesame oil

1/2 tsp Celtic sea salt

1/4 tsp Cracked black pepper

Noodles & Vegetables

12 oz udon noodles (fresh or frozen)

8 oz baby bok choy (halved lengthwise)

1 each carrot (julienned)

4 each shiitake mushrooms (fresh, sliced)

3 each scallions (thinly sliced)

1 cup Bean sprouts

Finishes & Garnish

4 sheets nori strips or toasted seaweed

1 tbs sesame seeds (toasted)

1 tsp chili oil or chili crisp

2 each Lime wedges

1/4 cup fresh cilantro or mitsuba (optional)

Method

Smoked Tofu

Press and slice tofu

Wrap the tofu block in a clean towel or paper towels and press with a heavy pan for 15–20 minutes to remove excess water. Slice the pressed tofu into 8–10 slabs about 1/2-inch thick.

Marinate

Whisk together soy sauce, maple syrup, liquid smoke, rice vinegar, sesame oil and garlic powder. Place tofu slabs in a shallow dish or zipper bag and pour marinade over, turning to coat. Marinate at least 20 minutes (up to 2 hours) in the refrigerator.

Sear and finish

Heat neutral oil in a nonstick or cast-iron skillet over medium-high heat. Remove tofu from marinade (reserve marinade). Sear tofu 3–4 minutes per side until golden and slightly crisp. Optionally brush with reserved marinade during searing. Remove from pan and keep warm. For more smoke aroma, brush lightly with an additional drop of liquid smoke just before serving (do not overuse).

Aromatic Broth

Soak aromatics

Place dried shiitake mushrooms and kombu (if using) in the vegetable broth. Add smashed ginger and garlic. Let sit 10 minutes to begin rehydrating while you prepare other components.

Simmer

Bring the broth mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low and simmer 12–15 minutes, uncovered, to extract flavor from mushrooms, kombu, ginger and garlic. Do not boil vigorously.

Season and finish

Remove kombu and discard (or slice thin and reserve). Remove shiitakes, slice if desired and return to pot. Whisk miso into a ladleful of hot broth until smooth, then stir back into pot (do not boil after adding miso). Add soy sauce, mirin, toasted sesame oil, salt and pepper. Taste and adjust seasoning. Keep broth hot on the lowest setting while assembling bowls.

Noodles & Vegetables

Cook udon

Cook udon noodles according to package instructions in a separate pot of boiling water until just tender. If using fresh or frozen, typically 2–4 minutes. Drain and rinse briefly under warm water to loosen noodles. Toss with a tiny drizzle of oil to prevent sticking.

Blanch vegetables

Bring a small pot of water to a boil. Add halved baby bok choy and blanch 30–45 seconds until bright green and slightly tender. Remove and plunge into cold water if you want them crisp. Quickly sauté sliced fresh shiitakes and julienned carrot in a tablespoon of oil over medium-high heat for 1–2 minutes to soften and develop flavor, or add them to the broth to cook briefly.

Assembly & Garnish

Divide cooked udon noodles between 4 bowls (approximately 3 oz noodles per serving).

Ladle hot aromatic broth over noodles, dividing evenly.

Arrange seared smoked tofu slabs on top of each bowl (2–3 slabs per serving).

Add blanched baby bok choy, sautéed shiitake slices, julienned carrot and a small handful of bean sprouts to each bowl.

Garnish with sliced scallions, torn nori strips, toasted sesame seeds, a drizzle of chili oil (to taste), fresh cilantro and a lime wedge.

Serve immediately while broth is hot. Encourage guests to squeeze lime and stir so flavors marry; the contrast of smoky tofu, aromatic broth and fresh garnishes provides the theatre.