Braised Sesame-Ginger Tofu
Indio, California: Dang, I still
keep typing 2015!
First, a quick photo of those gorgeous snow-capped San Jacinto
mountains. Can't get enough of palm trees and snow. So pretty.
The other day I promised to share my recipe for Braised Tofu and I am keeping my
promise for once. The Lovely Lisa usually bakes her tofu and this method is a
mess-free way to enjoy this healthy food. If your family still is not a fan of
tofu, try cutting the tofu into little bite-sized cubes for this recipe. This
will give more crispy brown edges, which will help trick those not pleased with
the soft interior texture.
Trivia: in Chinese, tofu is pronounced doh-fu, and (I guess because we
lived in Taiwan for several years?) that is how we pronounce the word in our
1/3 cup soy sauce (I use low sodium)
1/2 teaspoon sugar
1 Tablespoon toasted sesame oil
1 Tablespoon dry sherry
1 teaspoon rice vinegar
1 Tablespoon freshly grated ginger root
14 ounce brick firm or extra-firm tofu
Fresh cilantro leaves or sliced green onion, as optional garnish
Mix the first six ingredients together in a small bowl or one-cup measuring
cup. This will make about 1/2 cup of sauce. Pour half of the sauce into a
8x8-inch baking dish (or similar pan), reserve the remaining sauce. Slice the brick of tofu
in half, through the side horizontaly, and then again across the top, widthwise, to form four steaks. (Alternatively,
cube or triangle the tofu into any size your little heart desires.) Place
the pieces of tofu in the baking dish and carefully turn to coat all sides.
Leave to marinate for an hour or so (or all day if that is more convenient),
remembering to turn a few times.
Heat oven to 400°, then bake the tofu for 15 minutes. Remove from oven,
carefully turn the steaks over, return to oven and braise for an additional
15 minutes, or until edges are browned and most of the sauce has been reduced. Serve, with remaining sauce drizzled over (or used as a dipping
sauce) and garnished with cilantro leaves or sliced green onions. Serves
NOTES: The tofu pictured above is served with steamed rice and
visit the recipe
We did not finish our tofu and rice, so the next day it made a
super delicious fried-rice lunch:
Waste not, want not.
Until my next update, I remain, your thrifty correspondent.
RV PARK: The
Motorcoach Country Club
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