Not to toot my own horn, but I've heard more than one person say this is the best tofu they've ever had. Only 3 people, but I think that's significant, and I'm posting at the request of Tien. It's roughly based off a recipe from Lorna Sass's the New Soy Cookbook, which my mom gave me. The recipe says to cook under the broiler, I've only done it on the grill. Also, I never measure the ingredients for this. You'll notice that all the measurements are 2 T. or 1 T. So when I'm making it, I say it's 2 parts ketchup and mustard to 1 part everything else, and just make it by eye. The 2 cloves garlic is about 1 T. too.
Serves 2 as a main course.
1 12 oz. block of extra firm tofu, drained and press (see here for more on how (and why) to press tofu)
2 T. dijon mustard
2 T. ketchup
1 T. tablespoons soy sauce
2 cloves garlic, minced or put through a garlic press (it's important to get the pieces small)
1 T. molasses
1 T. sesame oil
1 T. minced, canned chipotle pepper in adobo (with the sauce from the can)
1. Drain and press the tofu as described previously.
2. Mix all the other ingredients together.
3. Slice the tofu into about 6 slices. Combine with BBQ sauce, and make sure all sides are sauced. Let marinate for a while, if desired. The longer the marinade time, the longer the flavors will have to permeate the tofu.
4. Oil the grill grates. The tofu definitely wants to stick to the grill, so this is key.
5. Cook on the grill for about 5 minutes/side, but keep a close eye out for burnage, cause of course grill temps can vary. If it's a gas grill, I would recommend medium.
6. Serve! I usually serve with a bunch of grilled veggies and a nice loaf of bread and salad.
Leftovers make awesome sandwiches, but there usually aren't any. When I'm cooking this for just me and Andy, I usually double it so there at least some leftovers. I've definitely tripled and quadrupled it for when we have BBQs at our house.
Showing posts with label tofu. Show all posts
Showing posts with label tofu. Show all posts
Friday, January 22, 2010
Friday, August 14, 2009
Japanese-style Carrot Slaw
Dinner, 8/13/09. Context: back home from a mountain bike ride at 7:30, hungry, and wanted a quick salad with some protein. We ate this with some left over homemade whole wheat bread, and a poached egg each.
I only call this "Japanese style" because I use mirin, an ingredient in Japanese cooking. Mirin is a sweetened rice wine. It definitely makes the salad. I almost always cook tofu before using it, but here it's raw so it imparts a nice coolness to temper the dressing. With a food processor, this is a really quick salad.
Dressing
1/3 bunch of parsley
1-2 cloves garlic
3/4 inch piece of ginger, peeled
2 t. soy sauce
2 t. mirin
2 t. rice wine vinegar
1 T. hot chili flavored oil (this oil is a mixture and contains some sesame oil, you could substitute sesame oil, but I like the hotness of the chili)
Juice of 1/2 lime
1 lb carrots
1/3 lb radishes
1 12 oz block of firm or extra firm tofu, pressed**
Black pepper, to taste
1. While the tofu is being pressed, blend all ingredients listed under dressing in food processor (or blender). Transfer dressing to bowl.
2. Replace food processor blade with grating disc (don't clean the workbowl). Grate the carrots and radishes, in two batches, then transfer to the dressing bowl.
3. Dice tofu into 1/3 inch cubes and transfer to bowl. Toss well, add pepper to taste. Like many slaws, it'll get better with time.
**Pressing tofu. I am convinced pressing tofu is essential to almost any tofu dish. It removes some of the water so that your sauce or dressing can get at the tofu, and so that the water doesn't leave the tofu and make for a watery sauce or dressing. Directions: drain tofu. Wrap block of tofu in a clean kitchen towel. Place something heavy on the block of tofu, such as a cast iron skillet, for at least 10 minutes.
Modifications
This recipe is very adaptable to other veggies: turnips, kohlrabi, cucumbers, cabbage, broccoli would all be welcome at the party. Cilantro instead of parsley might make it even better, but parsley was what the CSA gave us!
I only call this "Japanese style" because I use mirin, an ingredient in Japanese cooking. Mirin is a sweetened rice wine. It definitely makes the salad. I almost always cook tofu before using it, but here it's raw so it imparts a nice coolness to temper the dressing. With a food processor, this is a really quick salad.
Dressing
1/3 bunch of parsley
1-2 cloves garlic
3/4 inch piece of ginger, peeled
2 t. soy sauce
2 t. mirin
2 t. rice wine vinegar
1 T. hot chili flavored oil (this oil is a mixture and contains some sesame oil, you could substitute sesame oil, but I like the hotness of the chili)
Juice of 1/2 lime
1 lb carrots
1/3 lb radishes
1 12 oz block of firm or extra firm tofu, pressed**
Black pepper, to taste
1. While the tofu is being pressed, blend all ingredients listed under dressing in food processor (or blender). Transfer dressing to bowl.
2. Replace food processor blade with grating disc (don't clean the workbowl). Grate the carrots and radishes, in two batches, then transfer to the dressing bowl.
3. Dice tofu into 1/3 inch cubes and transfer to bowl. Toss well, add pepper to taste. Like many slaws, it'll get better with time.
**Pressing tofu. I am convinced pressing tofu is essential to almost any tofu dish. It removes some of the water so that your sauce or dressing can get at the tofu, and so that the water doesn't leave the tofu and make for a watery sauce or dressing. Directions: drain tofu. Wrap block of tofu in a clean kitchen towel. Place something heavy on the block of tofu, such as a cast iron skillet, for at least 10 minutes.
Modifications
This recipe is very adaptable to other veggies: turnips, kohlrabi, cucumbers, cabbage, broccoli would all be welcome at the party. Cilantro instead of parsley might make it even better, but parsley was what the CSA gave us!
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