Side Pannel
Marinated Nigari Tofu
Marinated Nigari Tofu
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Chinese
Ingredients List
- 2 Medium-sized cloves garlic,
- -minced
- 2 tb Chinese sesame oil
- 2 tb Soy sauce
- 1 tb Mirin
- 1 To 2 teaspoons brown sugar
- -(to taste)
- 1 tb Fresh lemon juice
- 1/4 ts Salt
- Crushed red pepper, to taste
- -(optional)
- 1 lb Nigari tofu
Directions
"Some people love their tofu plain. Others find it dull unless it is
marinated in strong delicious flavors, as in this recipe. Firm tofu
marinates beautifully. (Softer varieties contain and thus expel more
water, causing the marinade to become dilute.)
Nigari tofu is one of the firmest types available. You can find it in some
Asian groceries and in many natural food stores. It usually comes
vacuum-packed or in a container of water. If you can't get tofu labeled
"nigari," just use the firmest you can find. Mirin is Japanese cooking
sake, available in most Asian grocery stores. If you can't find it,
substitute a sweet wine or sherry. (my note: I use regular "hard" tofu
from the grocery store, slice it and let it drain for a while. Also, I do
not use the mirin or any substitute with alcohol, and it all still comes
out great.)
1. Combine all ingredients except tofu in a shallow pan or bowl. Whisk
until well combined. (my note: I use a 9x13 baking dish.)
2. Cut the tofu into 1/2 x 1 1/2-inch pieces. Lay them out in the marinade
in such a way as to allow maximum contact with the sauce. Marinate at room
temperature for several hours (provided the room is not too hot, in which
case, cover them and let them marinate in the refrigerator). Turn them and
move them around every 20 to 30 minutes or so, and tilt the pan
periodically, so the flavors of the marinade can make the rounds and the
tofu gets deeply an evenly penetrated.
3. After the tofu has been marinating for several hours you may either
serve it at room temperature, or cover it tightly, and refrigerate until
serving time. (It will keep for several days if it is fresh to begin with.)
My Notes: I am the only one here that likes tofu, so this is nice in that
I don't have to eat it up all at once! It is delicious, and I like the
pieces in with a salad, plopped onto noodles, or just by itself. If you
don't like tofu, Karin, I'm sure someone else will enjoy the recipe ;-)
From Still Life With Menu by Mollie Katzen
marinated in strong delicious flavors, as in this recipe. Firm tofu
marinates beautifully. (Softer varieties contain and thus expel more
water, causing the marinade to become dilute.)
Nigari tofu is one of the firmest types available. You can find it in some
Asian groceries and in many natural food stores. It usually comes
vacuum-packed or in a container of water. If you can't get tofu labeled
"nigari," just use the firmest you can find. Mirin is Japanese cooking
sake, available in most Asian grocery stores. If you can't find it,
substitute a sweet wine or sherry. (my note: I use regular "hard" tofu
from the grocery store, slice it and let it drain for a while. Also, I do
not use the mirin or any substitute with alcohol, and it all still comes
out great.)
1. Combine all ingredients except tofu in a shallow pan or bowl. Whisk
until well combined. (my note: I use a 9x13 baking dish.)
2. Cut the tofu into 1/2 x 1 1/2-inch pieces. Lay them out in the marinade
in such a way as to allow maximum contact with the sauce. Marinate at room
temperature for several hours (provided the room is not too hot, in which
case, cover them and let them marinate in the refrigerator). Turn them and
move them around every 20 to 30 minutes or so, and tilt the pan
periodically, so the flavors of the marinade can make the rounds and the
tofu gets deeply an evenly penetrated.
3. After the tofu has been marinating for several hours you may either
serve it at room temperature, or cover it tightly, and refrigerate until
serving time. (It will keep for several days if it is fresh to begin with.)
My Notes: I am the only one here that likes tofu, so this is nice in that
I don't have to eat it up all at once! It is delicious, and I like the
pieces in with a salad, plopped onto noodles, or just by itself. If you
don't like tofu, Karin, I'm sure someone else will enjoy the recipe ;-)
From Still Life With Menu by Mollie Katzen
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