• Nat Soy Foods Month 2

    From Dave Drum@1:18/200 to All on Wed Apr 20 17:50:26 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Marinated Nigari Tofu
    Categories: Oriental, Vegetables, Sauces, Chilies, Citrus
    Yield: 6 Servings

    2 md Cloves garlic; minced
    2 tb Chinese sesame oil
    2 tb Soy sauce
    1 tb Mirin
    1 ts (to 2 ts) brown sugar
    1 tb Fresh lemon juice
    1/4 ts Salt
    Crushed red pepper
    1 lb Nigari tofu

    "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.)

    Combine all ingredients except tofu in a shallow pan or
    bowl. Whisk until well combined.

    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.

    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.)

    From Still Life With Menu by Mollie Katzen

    Uncle Dirty Dave's Archives

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