Recipe by Kumquat the Cat's friend
Made this for my BF yesterday and he rated it 6 stars. The ingredients and instructions came from the chef at The Market at Newport, a popular cafeteria near where I work that serves excellent food. I supplied the amounts. Do not make this with silken tofu as it will just fall apart. Buy the type of tofu that's packed in water instead. Good as a meat substitute, or snack, or serve it on top of a bed of greens with a bit of rice vinegar or dressing of your choice. It's also really good with balsamic vinegar. *NOTE* - Use a non-stick frying pan, and don't peek at it otherwise it won't get crispy.
Top Review by jimnyo
OK, first of all make sure you read the directions (like I didn't) and KEEP THE TOFU IN ORIGINAL BLOCK while you fry it. I cut it into chunks beforehand and then of course had to sit their and turn them to get all the sides crispy b/c I'm anal like that. If I had just cut it afterwards, like it said to, I would've saved so much time. It tasted great...made a salad with romaine, shredded carrots, alfalfa sprouts, cold cooked three grain rice mix from Trader Joe's, a little sesame seed and furikake and the Asian Vinaigrette on this site (http://www.food.com/recipe/asian-vinaigrette-salad-dressing-114822) and added the tofu on top. OOOMMMGGG. Really, really good. The only reason I couldn't give it 5 stars was my husband STILL doesn't like it (but my 2 little picky kids DID!) and it seemed more work to fry it first than to just marinate it and then throw it in the oven. Next time I will try the latter and see if it still tastes as good. Oh, also, I didn't have green onions so I subbed chopped red onions.
Thanks for this!!
- 396.89 g organic extra firm tofu (Nasoya works great and low fat is also okay to use)
- 44.37 ml soy sauce
- 1-2 scallion, sliced thin (white and green parts)
- 2 garlic cloves (smashed with back of knife or garlic press)
- 1 inch fresh ginger, sliced
- 4.92 ml dried lemongrass (optional but recommended) or 14.79 ml fresh lemongrass (optional but recommended)
- 4.92 ml sesame oil
- salt and pepper, to taste
- Whisk all ingredients except for tofu in a 9x9 inch square baking dish.
- Drain and slice tofu in half lengthwise to make two thinner slabs. Blot with a paper towel.
- Preheat non-stick skillet over medium heat and spray with non-stick spray. Slide tofu slices onto skillet and grill for about 4-5 minutes per side, flipping carefully with a large spatula. Brown it nicely to give it color and texture.
- Slip tofu slices into marinade, and turn with spatula at least once. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab. Toss carefully.
- Let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm, at room temperature or chilled.