Posts Tagged ‘tofu’

baked marinated tofu

June 1, 2010

This is a great addition to a vegetarian lunch; it makes a great sandwich with vinaigrette, lettuce, and tomatoes. It works in a bento style lunch as well (as seen above) thick sliced on a bed of vegetable fried rice with baked sweet potato rounds. Hot or cold this is filling and delicious.

My recipe has been an experimental process based on various versions from local markets. I can’t stand paying an arm and a leg for a healthy alternative which can so easily be done at home.

Ingredients:

1 or more blocks of extra firm Tofu.

cheese cloth or unbleached paper towel

1 tablespoon of light soy sauce

1 teaspoon of dark soy sauce (you can double up on the light if you do not have dark soy sauce)

2 cloves of minced garlic

small handful of minced onion

1 tablespoon of rice wine vinegar (or lemon juice and 2 tsp of sugar)

1 tablespoon good ketchup

1/3 cup water

Directions:

1. Drain and wrap tofu in cheese cloth or wrap in paper towels between some plates (for weight).

2. Set aside for about an hour.

3. Add all other ingredients to a gallon ziploc or other container and place tofu gently into container.

4. Make sure block(s) are well coated with marinade.

5. Place marinating tofu in fridge and proceed with your day (leave it in the fridge for at least 2-3 hours),

6. Turn tofu in marinade a few times if you remember.

7. Heat stove to 350 degrees and place tofu and sauce  in a lightly oiled and foiled baking pan (at least 2″ deep).

8. Place tofu in oven and bake for 30 minutes or until nice and brown. Remember to  turn the tofu in sauce to get a nice glaze.

9. Enjoy, and remember to experiment with whatever you can think of for a marinade.

The bento style lunch box reminds me of some amazing drawings my friend used to draw called KRUNK. Perhaps we will get lucky and he will read this and send me one from the archive to post.

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red cooked tofu

April 15, 2010

I initially found this in a 70’s Chinese cook book with instructions in both English and Chinese. It was originally a beef recipe (red cooked beef). About a month ago I was at a local restaurant where I ordered a Spicy Tofu dish which was very good. Anytime I have something I like at a restaurant I immediately try to hack it. I can’t help it. By blending the stolen recipe with my best attempt at a hack here is what I came up with. By way of review, my wife likes the dish and my son ate it without comment ( a clear sign of approval).

Ingredients:

1 Block of tofu drained, dried in paper towels for at least a half hour

1 can of fire roasted diced tomatoes (I use Muir Glen cause I am a sucker for a good story), or 3 real garden tomatoes grilled seeded and diced.

4 tablespoons of soy sauce

1 tablespoon of blackbean paste (you can get this at any asian grocery) I use Lee Kum Kee because they are good about the labels although it is in no way organic.

2 teaspoons of chili paste (you can get massive jars of this at any asian grocery), use less if you don’t like it spicy

1 tablespoon of wok or frying oil for stir frying the tofu

half an onion diced

2 cloves garlic diced

1 inch piece of fresh ginger skinned and diced fine

1 teaspoon of chinese 5 spice

3/4 of a cup of frozen green peas

1 wok or pan suitable for stir frying

1 large stew pot or electric crock pot (I like the crock pot which I have named my “soup robot”)

Directions:

1. Sir fry the tofu for a couple minutes until it is golden.

2. Add all other ingredients in the crock pot on high or stew pot on medium until it starts to bubble.

3. Add the tofu and reduce heat to low.

4. Cook on low for at least 2 hours; I leave mine in the soup robot on low for most of the day.

5. Serve on rice or rice noodles or whatever you like.

interesting link:

http://www.organicconsumers.org/organic/OrganicT30J09.pdf