💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › nigari-tof… captured on 2022-06-11 at 22:07:28.
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---------- Recipe via Meal-Master (tm) v8.02
Title: MARINATED NIGARI TOFU
Categories: Chinese, Vegetarian
Yield: 6 servings
2 Medium-sized cloves garlic,
-minced
2 tb Chinese sesame oil
2 tb Soy sauce
1 tb Mirin
1 To 2 teaspoons brown sugar
-(to taste)
1 tb Fresh lemon juice
1/4 ts Salt
Crushed red pepper, to taste
-(optional)
1 lb Nigari tofu
"Some people love their tofu plain. Others find it
dull unless it is marinated in strong delicious
flavors, as in this recipe. Firm tofu marinates
beautifully. (Softer varieties contain -- and thus
expel -- more water, causing the marinade to become
dilute.)
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 in a container of water. If you can't get tofu
labeled "nigari," just use the firmest you can find.
Mirin is Japanese cooking sake, available in most
Asian grocery stores. If you can't find it,
substitute a sweet wine or sherry. (my note: I use
regular "hard" tofu from the grocery store, slice it
and let it drain for a while. Also, I do not use the
mirin or any substitute with alcohol, and it all still
comes out great.)
1. Combine all ingredients except tofu in a shallow
pan or bowl. Whisk until well combined. (my note: I
use a 9x13 baking dish.)
2. Cut the tofu into 1/2 x 1 1/2-inch pieces. Lay
them out in the marinade in such a way as to allow
maximum contact with the sauce. Marinate at room
temperature for several hours (provided the room is
not too hot, in which case, cover them and let them
marinate in the refrigerator). Turn them and move
them around every 20 to 30 minutes or so, and tilt the
pan periodically, so the flavors of the marinade can
make the rounds and the tofu gets deeply an evenly
penetrated.
3. After the tofu has been marinating for several
hours you may either serve it at room temperature, or
cover it tightly, and refrigerate until serving time.
(It will keep for several days if it is fresh to begin
with.)
My Notes: I am the only one here that likes tofu, so
this is nice in that I don't have to eat it up all at
once! It is delicious, and I like the pieces in with
a salad, plopped onto noodles, or just by itself. If
you don't like tofu, Karin, I'm sure someone else will
enjoy the recipe ;-)
From Still Life With Menu by Mollie Katzen
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