Tome? No man, Tofu!

First, I would like to say, "Hallo," to my reader from the Netherlands.  "Was het de Tiger Penis?"

Back to attack ya'll.  This one requires even more tofu.  And yes, there were sighs and shuttered eyes of disgust. But I can say it is some good business. It also requires overnight marination.  Why would I put myself through this madness?  Because it looked so nice in the picture.  I have never been one for presentation, but It doesn't hurt to make an effort.

Also, this recipe uses Bok Choy--one of the more expensive vegetables I could get a hold of.  And I wish I could take a picture of the smell from the carrot-ginger sauce--you'll find out.

What You Need:

20-24 oz. firm Tofu
1/2 C Orange Juice
1 Tbsp. brown Sugar
1 Tbsp. Soy sauce
2 Tbsp. cilantro, chopped
2 cloves Garlic, crush
1 tsp. grated ginger
2-3 Tbsp. Olive Oil
2 lb. baby bok choy

Carrot and Ginger Sauce:
10 oz. carrot
2 tsp. grated ginger
2/3 C orange juice
1/2 C vegetable stock


Tofu with Carrot and Ginger Sauce

Drain Tofu, then slice block into 1 by 3 rectangles.

Place in glass dish.

Mix juice, soy sauce, cilantro, garlic and ginger in a container and pour over Tofu.  Cover and refrigerate overnite.

The next day . . .

Remove Tofu.

*Keep marinade.

Heat oil in large frying pan and fry 2-4 minutes, every side.

Meanwhile . . .

Heat a wok.  Add bok choy and 1 Tbsp. water.  Cook, covered 2-4 minutes.


And . . .

Place all ingredients for sauce in pan and bring to a boil.  Then reduce and simmer, covered for 5-7 minutes until carrots are tender.  Transfer to a food processor and blend into a lovely sauce.

*  You can see the lovely presentation.  This meal works when all three elements (sauce, choy and tofu) are eaten in the same bite.  Bok choy is a little tough, so use a fork to cut it.  ---Out.

Total Time:  30 minutes plus marination
Music:  Yo la Tengo
Drink:  Pinot

Oh What the Hell? Tofu!

Why did the inaugural recipe have to be tofu? On top of the innocuous bean, ginger is added as well.  What a double kisser.  Ginger is quite a spice with a sharp flavor. It works really well with beef in Chinese meals.  In this meal it comes off a bit dry and soy sauce was needed to cut it.

I am not a vegetarian and this is not a vegetarian site. You've heard the question before: "Chicken, beef, seafood or vegetarian?"  I always choose vegetarian because you can eat a different meal every day for 365 days.  Now, I don't have fussy kids or a red-neck spouse to harp on me for trying tofu every now and then, but my wife is not a fan of the curd so I've found I have to go out of my way to really cook it so its texture is more firm.  This recipe sears the tofu in a pan and gives it a nice outer shell and flavor. 

photos by DMG

What you need:

Rice
1 pound extra firm tofu
1 Tbsp. bottled minced garlic
1 large Red Pepper, thinly sliced
1 Tbsp. sesame seeds
1 cup sliced green onions

Spices
Salt and Pepper
1 Tbsp. bottled ground ginger

Oils
1 Tbsp. sesame oil
2 Tbsp. rice vinegar
1 Tbsp. soy sauce
Cooking spray

Seared Tofu with Gingered Garlic
Important!!!   Cook the damn rice first.  Seriously, start it right now.

Place tofu on a clean towel for 10 minutes
to drain the liquid from it.  Then cut into
1" squares.

Heat 2 teaspoon sesame oil in medium
pan over medium heat. Add garlic, ginger
and red peppers. Saute 3 minutes.

Stir in 3/4 of green onions, vinegar and
soy sauce; cook 30 seconds.  Remove from
from pan.

Clean pan, spray with cooking spray.
Sprinkle salt and pepper over tofu and
add to pan.  Cook on all sides until nice and
golden.  Flip them like an omelet and don't
worry about searing every side.

Once brown, add bell pepper mixture and heat through, drizzle 1 teaspoon sesame oil over top.  Serve over rice, then sprinkle with sesame seed and green onions. 

* We added a touch of soy sauce to the final product for a shot of moisture.  Don't over do it with the sauce and don't let your guest do it either.  You should probably just do it for them or they'll just screw up the meal you just cooked for them.  In fact, tell them: "You just got served."

Total Time
Less than 30 minutes not counting damned rice

Music
The EELS

Drink
Rivertowne Babbling Blonde