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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