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Receta Marinated Nigari Tofu
by Global Cookbook

Marinated Nigari Tofu
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Ingredientes

  • 2 med -sized cloves garlic, chopped
  • 2 Tbsp. Chinese sesame oil
  • 2 Tbsp. Soy sauce
  • 1 Tbsp. Mirin
  • 1 x To 2 tsp. brown sugar (to taste)
  • 1 Tbsp. Fresh lemon juice
  • 1/4 tsp Salt Crushed red pepper, to taste (optional)
  • 1 lb Nigari tofu

Direcciones

  1. "Some people love their tofu plain. Others find it dull unless it is marinated in strong delicious flavors, as in this recipe. Hard tofu marinates beautifully. (Softer varieties contain - and thus expel - more water, causing the marinade to become dilute.)
  2. Nigari tofu is one of the firmest types available. You can find it in some Asian groceries and in many natural food stores. It usually comes vacuum-packed or possibly in a container of water. If you cannot get tofu labeled
  3. "nigari," just use the firmest you can find. Mirin is Japanese cooking sake, available in most Asian grocery stores. If you cannot find it, substitute a sweet wine or possibly sherry. (my note: I use regular "hard" tofu from the grocery store, slice it and let it drain for a while. Also, I don't use the mirin or possibly any substitute with alcohol, and it all still comes out great.)
  4. Combine all ingredients except tofu in a shallow pan or possibly bowl. Whisk till well combined. (my note: I use a 9x13 baking dish.)
  5. Cut the tofu into 1/2 x 1 1/2-inch pcs. Lay them out in the marinade in such a way as to allow maximum contact with the sauce. Marinate at room temperature for several hrs (provided the room is not too warm, in that case, cover them and let them marinate in the refrigerator). Turn them and move them around every 20 to 30 min or possibly so, and tilt the pan periodically, so the flavors of the marinade can make the rounds and the tofu gets deeply an proportionately penetrated.
  6. After the tofu has been marinating for several hrs you may either serve it at room temperature, or possibly cover it tightly, and chill till serving time. (It will keep for several days if it is fresh to begin with.)
  7. My Notes: I am the only one here which likes tofu, so this is nice in which I do not have to eat it up all at once! It is delicious, and I like the pcs in with a salad, plopped onto noodles, or possibly just by itself. If you do not like tofu, Karin, I'm sure someone else will enjoy the recipe ;-)