Teriyaki Tofu

We like Japanese-based dishes so much that we've stocked our larder with mirin and sesame oils (also for Chinese cooking). You can substitute sweet sherry for mirin, made a little denser with the addition of 2 teaspoons sugar. Sesame oils are available in supermarkets. Tamari may be harder to find. Don't fret - use regular soy sauce.

• 1 pound extra firm tofu, drained and rinsed
• 1/4 cup brown rice syrup
• 1/4 cup tamari soy sauce
• 1/4 cup mirin
• 1/4 cup apple cider
• 1 tablespoon toasted sesame oil
• 1 tablespoon peanut oil
• 1 tablespoon sesame seed
• 1 scallion, finely sliced

Method

Place tofu on a plate. Cover with second plate and place a weight on top. This will press out water. Let drain for about 15 minutes, then discard water.

Place tofu on its side. Cut in three large pieces. Stack the pieces together and cut from corner to corner on the diagonal to form triangles. Cut again across the opposite corners. Each slice will now have four triangles, or 12 in total. Pat dry. Set aside.

Mix together the rice syrup, tamari, mirin, cider and toasted sesame oil. Stir to combine well.

Heat a wok or large skillet until very heat. Swirl in the peanut oil and let the oil heat, but not to smoking. Put in tofu and cook each side to brown slightly, about 2 minutes per side. Pour the sauce over the tofu and cook, uncovered, until sauce thickens, about 10 - 12 minutes.

Garnish with sesame seed and scallion and serve immediately.

Serves: 4

Contributor: G. Suzuki

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