KCB 8.5: Tofu 'Steaks'
Tofu 'Steaks'
Tofu "steaks" will vary in size according to the shape of the block of tofu. Generally, a 450 g (1-pound) block of tofu will make 4 good-sized tofu "steaks". Serve accompanied by Boiled Rice, vegetable dishes, and salad.
• PREPARATION & COOKING TIME: 10 minutes
• MARINATING TIME: 2 hours
• BAKING TIME: 20 minutes
• YIELD: Enough for 4 persons
• MARINATING TIME: 2 hours
• BAKING TIME: 20 minutes
• YIELD: Enough for 4 persons
• 2 tablespoons (40 ml) vegetable oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 450 g (1 pound) firm tofu, sliced into 4 rectangles
• 4 tablespoons (80 ml) Japanese tamari (if unavailable, substitute with high quality soy sauce)
• 1/2 cup (125 ml) apple juice
• 1/2 cup (125 ml) dry white grape juice
• 1 tablespoon (20 ml) ginger juice (shredded ginger squeezed through a cloth)
• 1 tablespoon (20 ml) lemon juice
• 1 tablespoon (20 ml) raw sugar
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 450 g (1 pound) firm tofu, sliced into 4 rectangles
• 4 tablespoons (80 ml) Japanese tamari (if unavailable, substitute with high quality soy sauce)
• 1/2 cup (125 ml) apple juice
• 1/2 cup (125 ml) dry white grape juice
• 1 tablespoon (20 ml) ginger juice (shredded ginger squeezed through a cloth)
• 1 tablespoon (20 ml) lemon juice
• 1 tablespoon (20 ml) raw sugar
1. Heat the vegetable oil over moderately low heat in a frying pan large enough to fit all 4 "steaks" at a time. Saute the asafoetida in the hot oil and add the tofu. Saute the tofu until golden brown on both sides, turning when required. Remove from the heat. Transfer the tofu, along with any remaining oil, into an ovenproof dish, laying the tofu "steaks" out flat.
2. Combine the tamari, apple juice, grape juice, ginger juice, lemon juice, and raw sugar in a bowl, stirring well to dissolve the sugar. Pour this mixture over the warm tofu "steaks". Leave to marinate for 2 hours.
3. Place the ovenproof dish in a preheated 200°C/390°F oven and bake for 20 minutes, uncovered. Serve hot.
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