I don’t know about other bloggers of my ilk, but it’s a rare occasion that I have the interest to dine out and even rarer still that I get excited to try a place. It had been a long time since I’d been out to Ann Arbor and when I heard about eve, my interest was piqued.
So…how was it? This is where I’d go into the “Bon Appetite” like review and bust out a lovely entry about what the dining experience was like. Yeeeah, no. There are enough sites out there that give you reviews. Would I recommend eve to friends, yes but I’d tell them to not get the lamb loin and order the Moroccan scallops. I’d also suggest another dish, that we didn’t order, the Thai barbequed tofu napoleon. How can we suggest without trying? Well, I made a variation of it and loved it. I’d think eve’s would be much better.
Here’s my variation on the recipe with some liberties.
Serves: 6-8 depending on how high the stacks
2 14 oz. blocks of extra firm tofu
2 cups of Thai BBQ Marinade
2 mangoes peeled and sliced widthwise
1 squash zucchini cut in half and thinly sliced widthwise
1 cup of seaweed wakame salad
extra virgin olive oil
sea salt and freshly ground black pepper
Optional: 1/2 of coconut milk to taste for the bbq sauce
Served with cumin roasted baby carrots.
For the mangoes and zucchini:
1. Preheat the grill or grill pan. I like to grill the mangoes to get their sugars out and caramelized. Grill the mango slices about 2 minutes a side.
2. Season the zucchini slices with sea salt and freshly ground black pepper. Drizzle with olive oil and grill until tender about 6 minutes total. Cover to keep warm. Set aside.
For the tofu:
1. Preheat broiler. In a non-reactive saucepan, reduce the thai bbq sauce over low heat until thickened to consistency of peanut butter. I added additional coconut milk to this because I am a sucker for it and so are C and my sis. It’s optional though.
2. Season the tofu generously with sea salt and freshly ground black pepper.
3. Heat olive oil in a large sauté pan over medium high heat. Sauté the tofu until it’s lightly golden, but still tender inside. Remove from pan and place onto a baking sheet greased with olive oil.
4. Brush tofu with BBQ sauce and broil the tofu until the BBQ starts to bubble.
1. Place one slice of tofu down, add some seaweed salad to cover the tofu.
2. Add a grilled zucchini slice and then mango slice. Repeat until desired stack height.