- It's easy to store - an unopened package will last in your fridge for well over a week so you can buy it in advance.
- It's easy to cook - throw in the holy trinity of SE Asian cooking (soy sauce, sesame oil and ginger) and you have some seriously tasty potential whether you bake, stir fry or marinate it. The stuff is a sponge for flavour, the trick is to rinse it well to get rid of the "beany" taste then press it to remove the water prior to cooking with it.
One of the simplest recipes I make is marinated tofu. It's easy to prepare and gives me enough left overs for two or three lunches. It's my go-to meal for busy weeks, I always have the marinade ingredients and uncooked rice on hand so all I need is a brick of tofu and some sort of veggie for a complete meal.
The recipe as per the cook book is as follows, my variations are at the end.
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tsp grated fresh ginger
1 Package of tofu (~375g)
Slice tofu into approx 1/4 inch slices then press to remove water. Combine the soy sauce, sesame oil and ginger in a small bowl.
Place the pressed tofu in a flat bottomed glass or ceramic baking dish and pour the marinade over it. Let sit for 30-45 minutes, turning the tofu slices at least once.
Preheat the oven to 375. Cook the tofu for 20 minutes, turning after 10.
Serve on rice, brown is best.
My variations:
I usually double the marinade, use 3/4 for the tofu and the rest on steamed broccoli, carrots or other veggies to accompany the meal.
I love ginger so usually put in at least three times as much.
Sprinkle sesame seeds on the tofu prior to cooking - they're healthy (iron and calcium) and they'll roast a bit while the tofu cooks, adding more flavour.
A minced/pressed clove of garlic is a tasty addition.
Throw in some green onion bulbs in the dish with the tofu - they're yummy roasted.
No comments:
Post a Comment