Tofu with ginger and sesame seeds

4 - 8 folks

Ingredients

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;

Directions

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

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