 |
Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
From the International Vegetarian Cookbook. Serve the tofu over steamed brown rice or use as a sandwich filling! Ingredients:
1/2 lb firm tofu, drained |
1 tablespoon vegetable oil |
1/2 teaspoon toasted sesame oil |
1 tablespoon tamari |
2 tablespoons rice vinegar |
1 teaspoon grated fresh ginger |
1/2 cup water or 1/2 cup vegetable broth |
1 teaspoon miso (i used yellow miso) |
1 scallion, sliced thinly |
2 tablespoons fresh watercress leaves or 2 tablespoons fresh daikon sprouts |
black sesame seed |
Directions:
1. Cut the tofu into 4 rectangular pieces and remove the excess moisture by placing heavy pans directly on top of the tofu. Let stand about 20 minutes.
2. Heat both oils up in a non-stick pan over medium heat. Fry the tofu on all sides to seal.
3. Place the tofu on a serving platter.
4. In a small saucepan over medium-high heat, combine the soy sauce, rice vinegar, ginger and water (or broth). Just before the mixture comes to a boil, whisk in the miso.
5. Pour the sauce over the cooked tofu. Garnish with scallions, watercress or daikon sprouts, and the black sesame seeds.
6. Can be served hot or at room temperature.
|
|