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Braised Sesame-Ginger Tofu

Indio, California:  Dang, I still keep typing 2015!

First, a quick photo of those gorgeous snow-capped San Jacinto mountains. Can't get enough of palm trees and snow. So pretty.

The other day I promised to share my recipe for Braised Tofu and I am keeping my promise for once. The Lovely Lisa usually bakes her tofu and this method is a mess-free way to enjoy this healthy food. If your family still is not a fan of tofu, try cutting the tofu into little bite-sized cubes for this recipe. This will give more crispy brown edges, which will help trick those not pleased with the soft interior texture.

Trivia: in Chinese, tofu is pronounced doh-fu, and (I guess because we lived in Taiwan for several years?) that is how we pronounce the word in our family.

1/3 cup soy sauce (I use low sodium)
1/2 teaspoon sugar
1 Tablespoon toasted sesame oil
1 Tablespoon dry sherry
1 teaspoon rice vinegar
1 Tablespoon freshly grated ginger root
14 ounce brick firm or extra-firm tofu
Fresh cilantro leaves or sliced green onion, as optional garnish

Mix the first six ingredients together in a small bowl or one-cup measuring cup. This will make about 1/2 cup of sauce. Pour half of the sauce into a 8x8-inch baking dish (or similar pan), reserve the remaining sauce. Slice the brick of tofu in half, through the side horizontaly, and then again across the top, widthwise, to form four steaks. (Alternatively, cube or triangle the tofu into any size your little heart desires.) Place the pieces of tofu in the baking dish and carefully turn to coat all sides. Leave to marinate for an hour or so (or all day if that is more convenient), remembering to turn a few times.

Heat oven to 400°, then bake the tofu for 15 minutes. Remove from oven, carefully turn the steaks over, return to oven and braise for an additional 15 minutes, or until edges are browned and most of the sauce has been reduced. Serve, with remaining sauce drizzled over (or used as a dipping sauce) and garnished with cilantro leaves or sliced green onions. Serves 2-4.

NOTES: The tofu pictured above is served with steamed rice and Taiwan Pickle.

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We did not finish our tofu and rice, so the next day it made a super delicious fried-rice lunch:

Waste not, want not.

Until my next update, I remain, your thrifty correspondent.

RV PARK:  The Motorcoach Country Club