Basic Sauteed Tofu.html

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