Courtesy Mother Tongue, Los Angeles
Mother Tongue, the new L.A. restaurant from Chef Michael Mina’s MINA Group, features globally influenced dishes based around plants and unprocessed foods. Its bar program highlights natural wines as well as low- and no-ABV cocktails. All the ingredients here can be found in Asian groceries or large supermarkets.
How to Make Pressed Silken Tofu with Marinated Tomatoes and Nori Vinaigrette
Sprinkle tofu on all sides with yeast, pepper and salt. Place in a mesh strainer lined with cheesecloth set over a mixing bowl (it’s OK if some of the tofu falls apart). Top with a small plate or ramekin and place in refrigerator to drain for at least 6 hours.
To make vinaigrette, place tamari, vinegar, nori and ginger in a blender and purée until smooth. With blender running, add olive oil slowly. Taste and add more tamari or vinegar if desired.
Combine vinaigrette with tomatoes in a large bowl and let marinate for 15 to 30 minutes. While tomatoes are marinating, divide tofu among four plates. To serve, surround tofu with tomatoes, sprinkle with the furikake, and garnish with flaky salt, torn basil and purple shiso leaves. Serves 4.
Domaine de Kalathas 2017 Kaloriziko! Rosé (Cyclades). Given the neutrality of tofu, it’s better to pair with a recipe’s other ingredients, says Jeremy Shanker, wine director at Mother Tongue. “This is a deep, fleshy full-bodied rosé that is savory, salty and smoky—making it a great pairing for the nori-marinated tomatoes,” he says.
This article originally appeared in the May 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!