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

Marinade
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.

4 comments:

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 Stephanie...hm. 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.