Sunday, 31 July 2016
But anyway, today I shall talk about the standard firm tofu block with a Japanese-inspired recipe.
Tofu is a sponge. Marinade it with lots of flavors. I can understand why people don't like tofu. I relate it to the time in university when I was young and stupid and I purchased a pack of soya mince which I then prepared by just sauteeing it in a bit of oil and I was so put off by that resulting mush that I spat it out.
I LOVE this recipe from the New York Times. Look at the ingredients, I mean this marinade would work well on anything, use it on a meat or just whisk it up as a sauce for your veg. Just imprint this marinade into your brain. This is about me trying to make you like tofu but if you're a stubborn tofu-hater, then use it to marinade a pork chop.
Recipe adapted from New York Times
For one big block of tofu
400g tofu, sliced in 1cm slices
2 tbsp miso
1 tbsp sesame oil
1 tbsp honey
3 tbsp soy sauce
2 tsp lemon juice
1 tbsp minced ginger
1 garlic clove, minced
3 tbsp vegetable oil
2 tbsp mirin
Pat the tofu pieces dry with paper towels.
Whisk the other ingredients together and pour into a baking dish that can fit in all the tofu slices. Put the tofu slices in to marinate for half an hour, turning every now and then.
Preheat oven to 180C
Bake for about 20 minutes until the edges of the tofu begin to color and the marinade sets on the surface