This Can't be Tofu!: Glazed Tofu

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* Exported from MasterCook *

 

Glazed Tofu

 

Recipe By : This Can't be Tofu! by Deborah Madison, page 17

Serving Size : 3 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Sauces And Marinades

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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1 carton firm or extra-firm -- tofu

2 large garlic cloves -- coarsely chopped

2 tablespoons fresh lime or lemon juice

1/2 cup soy sauce

1 tablespoon molasses

2 teaspoons roasted peanut or dark sesame oil

2 tablespoons chopped cilantro

Salt and freshly ground black pepper

1 tablespoon vegetable oil -- up to 2

 

Serves 3 to 4

 

This is a basic technique you can use with any marinade. Glazing is much

more effective than marinating; it couldn't be easier, plus there's a lot

you can do with this recipe. You can cut the tofu into strips or small

cubes, then toss them into hot or cold Chinese noodles. Cut the tofu into

1-inch cubes, skewer them and serve as an appetizer with the Peanut Sauce

(see separate recipe). You can also cut the tofu into larger triangles and

serve them as a main course, again with peanut sauce, a scattering of lemon

thyme leaves or slivered scallions.

 

1. Drain the tofu, cut it into the shapes and sizes you desire, and set on

paper toweling to drain. Blot well.

 

2. While the tofu is draining, combine the next 6 ingredients in a small

bowl. Season with a few pinches of salt and plenty of pepper.

 

3. Heat a large cast-iron skillet or nonstick pan and film with a

tablespoon of oil. When hot, add the tofu and cook over medium-high heat,

with out disturbing, until crisp and golden, about 7 minutes. Turn and

cook on the other side, adding more, oil if necessary.

 

4. Pour in the marinade and shuffle the pan back and forth to coat the

tofu. Reduce the heat to medium and cook until the sauce is syrupy and the

tofu is glazed. Don't let it cook so long that it gets sticky.

 

 

 

 

 

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