Another lazy night dinner. Thogg’s throat is still a bit sore so I thought something with a soft texture would be appropriate. I also felt it was necessary to cook him a well balanced meal. The result was an Asian-marinated tofu with a soy sesame glaze, mixed brown rice, and a side of pan-seared broccoli rabe.
- 1 package of firm sprouted tofu (non-sprouted is fine but I find this has a better flavor)
- ginger – about a half a thumb’s worth, sliced into 1/8 inch thick coins
- 2 cloves of garlic – crushed
- 3 Tbs warm water
- juice of 1/2 a lemon
- 2 tsp evaporated cane sugar
- 1 Tbs soy sauce
- a few pinches of kosher salt (depends on how salty your soy sauce is)
- a few grinds of black pepper
- 1 tsp toasted sesame oil
- several dashes of ground cayenne or a squirt of sriracha
- 1 tsp corn starch
- Slice the tofu into 1/2 inch thick sheets, set aside to drain.
- Into a small zip lock bag (sandwich or quart size, whichever will hold all your tofu) add the ginger through cayenne. Mix it and give it a taste. You want it to be fairly salty. Add more salt, sugar or soy sauce to taste.
- Add your tofu to the bag, squeezing all the air out so the marinade surrounds every inch of tofu. Refrigerate and marinade for 1/2 hour or overnight. If you will be marinading for a short period of time, make sure your marinade liquid is a bit extra salty. If you will marinade overnight you can lower the salt level accordingly.
- Place a large non-stick or well-seasoned cast iron pan over medium heat. Add a few teaspoons of olive oil or un-toasted sesame oil. When the pan is hot add your tofu and let it cook on each side for 4 to 7 minutes. Flip it once the cooked side turns medium to dark golden brown. Do not over-crowd the pan. You may need to cook in two batches.
- In the mean time, drain the rest of the marinading liquid into a small bowl. Discard the garlic and ginger pieces. If it is really concentrated and salty you may wish to add a little extra water. Add the cornstarch and stir well. Once the tofu is done cooking, remove it from the pan and place it on a serving platter. Add the marinade liquid (with cornstarch) into the hot pan, stirring constantly. Once the sauce thickens and turns translucent it is done. Spoon it over the tofu.
- Serve with rice and some steamed veg. The glaze also makes a pretty good dipping sauce for your veg.