Saturday, April 17, 2010
Tofu doesn't have to be a scary thing. I'm not afraid to admit that I like to eat it once in a while. It may taste bland to some people, but it all depends on how it's prepared. It's great paired with sauces, dips and veggie stir-fry. I purchased myself one package while at Whole Foods the other day. I remember in Trader Joe's, there's this ready to eat teriyaki flavored tofu that I would snack on sometimes. So I thought I make sometimes similar, but lightly pan-fried. I purchased myself the firm variety. Extra-firm works also as they keep their shape very well.
I used my usual Filipino BBQ sauce as a marinade, except instead of using yellow mustard, I used dijon mustard. One of the great things about tofu is that is absorbs flavors and marinades really really well. Marinated overnight, but you can make it the day of. The next day cook away. I lightly pan-fried these on my cast-iron skillet. A nice light crunch on the crust and soft BBQ flavor inside. Tofu is made soybeans, I served it with a handful of sliced mushrooms. See it doesn't look so scary. If I can cook with it, you can too.
I've got one other tofu recipe coming up, but that will have to wait as this weekend I'll be working on another production. Luckily, this one I don't have to worry about much.
Makes 4 tofu steaks.
1 14 oz package firm or extra firm tofu - water drained
1/2 c soy sauce
juice of half a lemon
3 Tbsp ketchup
2 Tbsp dijon mustard
1 tsp sugar
1 large garlic clove - fine chopped
Combine the ingredients for the marinade together in a shallow dish. Make sure the sugar has dissolved. Set aside.
Remove the tofu from the package and carefully pat dry with a paper towel. Slice them into 4 or 5 3/4-inch to 1 inch steaks. Places the slices into the marinade.
Marinate the tofu steaks for at least an hour before cooking. Even better is done the night before for better flavors absorption.
Prepare your grill or skillet. Heat a little olive oil. Just enough to lightly cover the bottom of the pan.
Place the tofu steak and cook each side until it gets a slight char on the edges. roughly 3-5 minutes -- on medium heat. Be careful of splatters.
Serve warm with some of the BBQ marinade.