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| 18 | <h1>Basic Sauteed Tofu</h1> |
| 19 | <div class="contents"> |
| 20 | <dl> |
| 21 | <dt> |
| 22 | <a href="#sec1">Ingredients</a> |
| 23 | </dt> |
| 24 | <dd> |
| 25 | <dl> |
| 26 | <dt> |
| 27 | <a href="#sec2">Marinade</a> |
| 28 | </dt> |
| 29 | <dt> |
| 30 | <a href="#sec3">Sauteed Vegetables</a> |
| 31 | </dt> |
| 32 | <dt> |
| 33 | <a href="#sec4">Rice</a> |
| 34 | </dt> |
| 35 | </dl> |
| 36 | </dd> |
| 37 | <dt> |
| 38 | <a href="#sec5">Directions</a> |
| 39 | </dt> |
| 40 | <dt> |
| 41 | <a href="#sec6">TODO</a> |
| 42 | </dt> |
| 43 | </dl> |
| 44 | </div> |
| 45 | |
| 46 | |
| 47 | <!-- Page published by Emacs Muse begins here --> |
| 48 | <p>Just a basic recipe for moderately spicy sauteed tofu, quick and easy |
| 49 | and not too unhealthy. Goes well with steamed broccoli and rice.</p> |
| 50 | |
| 51 | <p>I don't press the tofu as I find when it does it absorbs too much of |
| 52 | the marinade and the inside of the cubes just become vaguely vinegary.</p> |
| 53 | |
| 54 | <h2><a name="sec1" id="sec1"></a> |
| 55 | Ingredients</h2> |
| 56 | |
| 57 | <ul> |
| 58 | <li>14oz (397g) Firm Tofu</li> |
| 59 | <li>Oil for sauteeing. Recommend a few tbsp of plain sesame oil with a |
| 60 | small amount of toasted sesame oil added near the end.</li> |
| 61 | </ul> |
| 62 | |
| 63 | <h3><a name="sec2" id="sec2"></a> |
| 64 | Marinade</h3> |
| 65 | |
| 66 | <ul> |
| 67 | <li>1/2 cup water</li> |
| 68 | <li>2.5 tbsp low sodium soy sauce</li> |
| 69 | <li>2 tbsp apple cider vinegar</li> |
| 70 | <li>2 tbsp pomegranate molasses |
| 71 | |
| 72 | <ul> |
| 73 | <li>Try to find some with no added sugar (hard |
| 74 | nowadays!). <a href="http://www.alwadi-alakhdar.com/products/molasses/natural-pomegranate-molasses/">Al Wadi pomegranate molasses</a> is available on Amazon |
| 75 | (Bezos wins this round...) if your local market doesn't have any |
| 76 | pure pomegranate molasses.</li> |
| 77 | </ul></li> |
| 78 | <li>4 cloves garlic, minced</li> |
| 79 | <li>1/2 tbsp onion powder</li> |
| 80 | <li>1/2 tbsp garlic powder</li> |
| 81 | <li>1 small serrano or habanero pepper, minced</li> |
| 82 | <li>2 tsp corn starch</li> |
| 83 | </ul> |
| 84 | |
| 85 | |
| 86 | <h3><a name="sec3" id="sec3"></a> |
| 87 | Sauteed Vegetables</h3> |
| 88 | |
| 89 | <p class="first">Can really be anything, sautee separately for a few minutes. I like:</p> |
| 90 | |
| 91 | <ul> |
| 92 | <li>1 Sweet bell pepper (red, yellow, or orange)</li> |
| 93 | <li>1 bunch green onions</li> |
| 94 | <li>Baby Corn</li> |
| 95 | <li>Snap peas</li> |
| 96 | <li>1/2 medium white onion (cut into 1/2 inch thick slices parallel |
| 97 | with rings, then cut each slice in half)</li> |
| 98 | <li>1 tbsp chili paste</li> |
| 99 | </ul> |
| 100 | |
| 101 | |
| 102 | <h3><a name="sec4" id="sec4"></a> |
| 103 | Rice</h3> |
| 104 | |
| 105 | <ul> |
| 106 | <li>1 cup rice</li> |
| 107 | <li>2 whole cloves garlic</li> |
| 108 | <li>1/4 tsp tumeric</li> |
| 109 | <li>1 tsp paprika</li> |
| 110 | <li>1 tsp olive oil</li> |
| 111 | </ul> |
| 112 | |
| 113 | <p>Cook rice on side, using whatever rice you like. Remove garlic before |
| 114 | serving.</p> |
| 115 | |
| 116 | |
| 117 | |
| 118 | <h2><a name="sec5" id="sec5"></a> |
| 119 | Directions</h2> |
| 120 | |
| 121 | <ol> |
| 122 | <li>Drain tofu and cut tofu into cubes of desired size (1/2 inch suggested)</li> |
| 123 | <li>Combine marinade ingredients except for corn starch and freshly minced garlic</li> |
| 124 | <li>Cover tofu with marinade, marinate for ~30 minutes, refrigerated</li> |
| 125 | <li>Strain tofu, retain marinade!</li> |
| 126 | <li>Prepare cornstarch by dissolving in a few tbsp of water</li> |
| 127 | <li>Mix retained marinade, cornstarch, and minced garlic well</li> |
| 128 | <li>Preheat pan over medium-high heat</li> |
| 129 | <li>Add oil and sautee tofu for ~12 minutes, tossing every three or |
| 130 | four minutes</li> |
| 131 | <li>Lower heat to medium, add sauce, and simmer until sauce |
| 132 | thickens (~8 minutes).</li> |
| 133 | </ol> |
| 134 | |
| 135 | |
| 136 | <h2><a name="sec6" id="sec6"></a> |
| 137 | TODO</h2> |
| 138 | |
| 139 | <p class="first">bird's eye peppers instead of serrano/habanero</p> |
| 140 | |
| 141 | <p>pressing tofu seems to have made it worse; outside of tofu isn't as |
| 142 | "chewy" and inside just tasted like marinade and was a bit chewier |
| 143 | than I wanted. Skip.</p> |
| 144 | |
| 145 | <p>In the batch where the tofu was pressed (and I first increased the |
| 146 | cornstarch), the sauce thickened in under four minutes and scorched a |
| 147 | bit from the heat. Sauce did not thicken quickly in next batch (did |
| 148 | not press tofu) — it looks like pressing the tofu caused the tofu to |
| 149 | absorb more of the marinade so there was less sauce.</p> |
| 150 | |
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| 178 | <p class="cke-footer">Leebert: You don't listen to music. |
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| 181 | <p class="cke-timestamp">Last Modified: |
| 182 | May 9, 2019</p> |
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