This recipe was sent in by Paulina Ashkenazi, our culinary school student, whose family raves about this gourmet savory dish.

By Paulina Ashkenazi

For the marmalade:

• 2 pounds red onion thinly sliced (about 4 cups)
• 3 cups red wine
• 6 tablespoons red wine vinegar
• 4 table spoons balsamic vinegar
• 5 tablespoons honey
• 4 teaspoons whole black peppercorns
• 1 teaspoon kosher salt
• 4 whole cloves (optional)
• 1 sprig fresh rosemary finely chopped

In a deep sauté pan combine all the ingredients with 1 cup water, bring to a boil. Reduce heat to medium and simmer sturing a few times until liquid has reduced to a syrupy glaze (about 1 hour). Discard cloves.

For the tofu

1 pound extra firm tofu, sliced into 4 slabs

warm a large nonstick skillet over high heat. Add the tofu to the pan and sprinkle with salt. Cooked until browned on each side(about 3 minutes per side)

Spoon marmalade over the tofu and serve.

=