Tofu with ginger and sesame seeds
4 - 8 folks
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm tofu; (2 square pieces) (about 1/2 each) |
| 1 | small | Clove garlic; finely minced |
| 2 | teaspoons | Ginger; finely sliced |
| 3 | tablespoons | Light soy sauce; |
| 2 | tablespoons | Rice vinegar; |
| ¼ | cup | Cold water; |
| 2 | teaspoons | Oriental sesame oil; |
| ½ | teaspoon | Hot chili oil; |
| ½ | teaspoon | Light mild honey; |
| 1 | small | Scallion; cut on the diagonal green part only thinly sliced |
| ⅛ | teaspoon | Freshly ground black pepper; |
| ½ | teaspoon | Seasame seeds; |
Drain and blot the tofu with paper towels. Cut each square block into quarters, then cut into each quarter into triangles. You will have sixteen triangular pieces. Arrange them in an attractive pattern in a shallow dish with sides, such as a gratin dish. In a small bowl, whisk together the garlic, ginger, soy sauce, rice vinegar, water, sesame oil, chili oil and honey. Spoon the mixture over the tofu.
Scatter the scatter the scallions over all, then sprinkle with pepper and @seasame seeds. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 days. Tilt the dish occasionally and spoon some of the sauce over the surface of the tofu. Serve chilled or at room temperature.
Source: The San Diego Union-Tribune, Food Section, 8/31/95 + Recipe of the Week + The Versatile Grain and The Elegant Bean by Sheryl and Mel London.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 09-05-95