Tofu has actually never been my favourite thing, but now, that my girlfriend started to complain about us eating too much meat (especially pork, the fatty kind), I thought I’d start trying out some things with it again. Previous attempts were not as satisfying as I hoped they would be, but this turned out great! It’s just not as… well… boring, as I experienced the tofu to be in those former attempts. I just made a bit of it but I’ll be making more for tonight’s dinner.
You can serve the tofu, prepared in this way, as an appetizer, using the remaining marinade as dipping sauce or use it in spring rolls, like i will do it tonight for a couple of friends (Recipe follows).
Ingredients:
for about half a pound of tofu
thumb size piece of fresh ginger, minced
juice of half a lime
2 tbsp. scallion (white parts), minced
1 clove of garlic
2 tbsp. sherry
1 tbsp. mirin
2 tbsp. light soy sauce
1 tsp. dark soy sauce
1 tsp. sesame oil
1/2 tsp. brown sugar
Mix all ingredients and marinate tofu for about 30 minutes to 2 hours. Pan fry in sesame oil for best results and use remaining marinade as dipping sauce or serve in spring rolls with vegetables.
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