Seared Tofu in “Crazy Water”

seared tofu in crazy water

Have you ever heard of  Acqua Pazza or “crazy water”? It’s an Italian tomato broth infused with olive oil, chills, and fresh parsley. Traditionally, its used to poach fish, but I made this version using local, organic tofu “steaks” cut on an angle.  I carefully poked a few holes in the tofu and marinated it in sesame oil, tamari, a bit of powered ginger and garlic, and a pinch of chili for a few hours. Then I heated a generous amount of safflower oil in a cast iron skillet and seared the tofu slowly, turning it with tongs until each side was nicely browned.

Placed in a bowl, surrounded by “crazy water” and served with bread that had been brushed with crushed garlic and olive oil and grilled, the presentation is simple and beautiful. If served with a nice salad and some fresh fruit to finish, it can also be an easy and impressive dinner-party dish — especially if you make the crazy water the day before (like I did). The whole meal comes together beautifully, and easily. And what a wonderful way to use the last of the summer tomatoes!  I’ve included a link to the Food and Wine recipe from Marcella Hazan for tomato water, which I used (more or less) below.

Marcella’s Hazan’s “Fish in Crazy Water” 

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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