Tuesday, May 13, 2003

  I promised recipes, didn't I?
Keep in mind that cooking is an art, and that no techniques or amounts are exact (except in baking, which is a science as well as an art).

“Meaty” Grilled Tofu

Ingredients (amounts are approximate!):
-1 lb extra firm tofu (NOT silken tofu)
- olive oil, 1/4 cup
- 2-3 cloves fresh garlic
- 1/2 raw onion
- Italian seasoning, 2 tablespoons
- Kikkoman Teriyaki sauce (the kind with the orange label that looks watery like soy sauce), 1/4 cup

Also needed:
- paper towels and kitchen towels
- a HUGE fry pan

1. Slice the tofu into strips as wide and long as you want, but about 1/2 thick.

2. Drain the tofu of its water (this helps it absorb marinade better): wrap it in two layers of paper towels. Then wrap that in kitchen towels, and press around the tofu to soak water out. Be gentle so you don't break the tofu. Repeat until tofu is very dry. You can keep the tofu wrapped in the same paper towels but replace the cotton towels with dry ones once they get wet. You may want to lay your towel-wrapped tofu on the counter and put something flat and heavy on it, like a fry pan, and let it sit for 10 minutes so more water is drawn out.

3. Mix together everything else to your liking (I never measure, but start with the above amounts and add more stuff as you see fit. The mixture should be oily) and put in blender on lowest setting to emulsify oil and chop onions and garlic.

4. Marinate your dry tofu for at least an hour. Turn your tofu once during marinating to get all sides. Poking holes in tofu (gently) with fork will help marinade absorb.

5. Line broiler pan with foil, put it back in the broiler, and preheat broiler for five minutes. (Or preheat grill)

6. Broil (or grill) your tofu for five minutes on one side, five minutes on the other, and continue until tofu is browned and firm. A little burnt on the edges is okay.

Can be eaten hot or cold! Great on top of Caesar salad.

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