Dec 312011
 
Sorry I’ve been so MIA this week. I’ve been enjoying a long, belated Christmukkah/New Years weekend with my family in Chicago (and many of you know how I can go off the grid when in Lubin lockdown). I have a few recipes from our holiday dinner that I can’t wait to share (an amazing broccoli and a chicken marsala) but of course I left my camera cord back in nyc. But, I wanted to share at least one more recipe before 2011 has said see ya. So while we’re all thinking about our resolutions, one of yours might to be cut back on animal proteins. If so, here’s a crispy asian tofu I made a few weeks back in my food science class.
This method can work with essentially any marinade an flavor profile you want for your tofu. Step 1: drain the liquid out of the tofu. Step 2: create a kick butt (or should I say tush) marinade with lots of flavor for the tofu to soak up. Step 3: Thinly slice tofu and let soak in the marinade for at least 30 minutes. Step 4: Cook under the broiler (not too close so it doesn’t burn) for about 10 minutes or until brown and crispy, flipping the pieces half way through. This version would be perfect thrown in an asian salad or served with some brown rice.
A rough recipe for my favorite asian marinade: 
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon fresh minced ginger
  • 2 cloves of garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • top with toasted sesame seeds and scallions

Hope everyone has a happy and healthy new year! And don’t worry, I’m going to get off my tush and give you plenty of New Years resolution recipes in the upcoming weeks!

  One Response to “Crispy asian tofu”

  1. Sounds delicious. I love tofu. Will have to try this.

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)