Thursday, April 28, 2005

Splish Splash Tofu Thursday

Once again we meet our friend Mr. Tofu. The first time you encounter him, he may seem a little bland, boring even. But upon closer acquaintance, you begin to realize that he is just very subtle and understated. In fact, underneath that smooth exterior, there is a party animal, a chameleon, really, just waiting to get out and take the world on.

Put any type of outfit on him and he is ready to go. He can be dressed up in a panko crust or tossed in teriyaki for some fun luau action.

Ginger and Spice Baked Tofu
1 cake firm tofu, pressed under a weight for 30 minutes

2/3 cup soy sauce
1/4 cup rice wine
2 Tbsp cider or rice wine vinegar
1 Tbsp maple syrup or honey
1 Tbsp molasses (if you don't have any, just use more maple syrup or honey)
1/4 tsp five-spice powder
1/4 tsp ground coriander
1/4 tsp chile powder (I used chipotle)
1 tsp toasted sesame oil
1 tsp Dijon mustard
2 tsp freshly grated ginger
1 clove garlic, minced or pressed
3 green onions, sliced

Mix marinade ingredients. Slice tofu in 1/2 inch slices and marinate in sauce, turning frequently, at least one hour. Remove from marinade.

Broil or put in toaster oven on hottest setting about 4 minutes on each side.

Serve atop a lovely bed of greens.


Stephanie said...

This sounds good, and I think I'll try it, but - can you get rice wine anywhere, or just an oriental market?

Suebob said...

Hi Most supermarket Asian sections have rice wine. If you can't find rice wine, you could use a white wine or even vermouth. Just something to cut the saltiness of the soy sauce.

Clare Eats said...

Oooh this looks really good!
I think I will have to make this, I am always on the lookout for nice tofu recipes :)

emily said...

I tried this recipe a couple days ago and it was wonderful! Tons of subtleties with all the ingredients blended together. Used sake and it worked fine.