September 21, 2011

Masala Baked Tofu

 My first experience pressing and marinating extra-firm tofu.  I was surprised that this turned out like a "meat" dish.  I've been avoiding any "meat analogues" since learning so much about farming and slaughtering (just because of the ick factor.)  Many meat analogues (like Morningstar Farms Veggie Burgers) still contain animal products.  Anyway, after two months of nothing meat-like, this was pretty tasty.  I ate it with broccoli and basmati rice from a friend.  But I think it'd be excellent in a meal with other Indian dishes.


This recipe is from page 146 of Isa Chandra Moskowitz' Appetite for Reduction.


Getting ready to press some extra water out of the tofu.  Don't worry, the book was clean!  Pressing out extra water allows the tofu to soak up other flavors.

 I wrapped it in a clean kitchen towel on top of a tray, then put a heavy book and two heavy cans on top.  After 30 minutes, I flipped it, wrapped it in a dry towel, and pressed for 30  more minutes.

 The marinade called for mirin (I think rice vinegar is the same thing), soy sauce, vegetable broth (I used cooking liquid from greens), curry powder, garlic, and ginger.  I mixed the marinade in a rectangular Pyrex dish.

Slice the tofu and soak in the marinade for several hours (flipping once.)  In the recipe, Isa said I could try cutting the rectangles into triangles, but that looked weird.  I think cutting the tofu into smaller cubes would work, too.  Bake on a sprayed baking sheet for 20 minutes at 375.  Flip pieces, spoon more marinade on top, and bake another 10 minutes.  I spooned all the marinade on for baking.  It was so nice to deal with a marinade for once without worrying about Salmonella and meat slime.

And a few days later, I'm still enjoying the leftovers.  This day, I had it with veggies, beans, soba noodles, broccoli, sauteed mushrooms & shallots.  And Asahi beer!

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