dinner tonight
Korean Barbecued Tofu from Tofu Cookery
1 1/2 lbs. firm or extra-firm regular tofu
1/2 cup soy sauce
6 tablespoons sweetener of your choice
1 tablespoon grated onion, or 2 teaspoons onion powder
2 teaspoons dry mustard
4 cloves garlic, peeled and minced or pressed, or 2 teaspoons garlic powder
2 tablespoons vegetable or light olive oil
Cut the tofu into 1/4-inch slices and arrange in a single layer in a 9-by-13-inch glass or stainless steel pan.
Stir together the marinade ingredients (soy sauce through garlic). Pour over the tofu. Cover and let marinate in the refrigerator for 2 to 12 hours (the longer it marinates, the more flavor it will absorb). (Please Note that "the longer the better" does not mean "for several days, until you get around to cooking it." :p)
Heat the oil in a large skillet or saute pan over low heat. Add the tofu slices and brown them on both sides over medium heat. Serve over rice or rice noodles.
Yields: 6 servings
Good served with jasmine rice and Broccoli with Red Pepper Flakes and Toasted Garlic.
1 1/2 lbs. firm or extra-firm regular tofu
1/2 cup soy sauce
6 tablespoons sweetener of your choice
1 tablespoon grated onion, or 2 teaspoons onion powder
2 teaspoons dry mustard
4 cloves garlic, peeled and minced or pressed, or 2 teaspoons garlic powder
2 tablespoons vegetable or light olive oil
Cut the tofu into 1/4-inch slices and arrange in a single layer in a 9-by-13-inch glass or stainless steel pan.
Stir together the marinade ingredients (soy sauce through garlic). Pour over the tofu. Cover and let marinate in the refrigerator for 2 to 12 hours (the longer it marinates, the more flavor it will absorb). (Please Note that "the longer the better" does not mean "for several days, until you get around to cooking it." :p)
Heat the oil in a large skillet or saute pan over low heat. Add the tofu slices and brown them on both sides over medium heat. Serve over rice or rice noodles.
Yields: 6 servings
Good served with jasmine rice and Broccoli with Red Pepper Flakes and Toasted Garlic.