Just
a couple of months ago, I finally decided to give it a try. I had it in a Thai
dish with stir-fried veggies and another Thai dish with peanut sauce. *Hmmm…
not as bad as I thought… pretty decent... I kinda like it!*
One
afternoon, I decided to cook with it and found out that it really is just an
edible sponge that absorbs whatever delightful sauces you make it with, and the
soft texture is actually quite pleasant. Tofu and I are starting to get to know
each other and I’m still embarrassed about my naiveté over my new friend’s
capabilities.
Today,
I’m going to share the first tofu recipe that I made… and I guarantee there
will be more to come!
I forgot to add the garlic and ginger to this ingredient photo op. |
Spicy
Braised Tofu with Ground Beef (Makes 4-6 servings)
(Adapted
from Williams-Sonoma, Essentials of Asian Cooking)Beef Marinade
4 tbsp dark soy sauce
3 tsp rice vinegar
2 tsp Asian sesame oil
1 lb ground beef
16
oz firm tofu
½
cup chicken broth1 tsp salt
Braising Sauce
½ cup
chicken broth1 ½ tbsp chili paste
1 tbsp soy sauce
1 tsp Asian sesame oil
1 tsp sugar
½ tsp cornstarch
dash of freshly ground pepper
1
tbsp olive oil
6
tbsp minced green onions, include white and pale green parts (you can use more
to your liking)1 ½ tbsp peeled and grated fresh ginger
3 cloves garlic, minced
Prepare the marinade in a large, glass or plastic bowl. Stir the soy sauce, rice vinegar, and sesame oil together. Add the ground beef. Mix well, making sure to coat the meat evenly. Set aside.
Put
1 teaspoon salt and ½ cup chicken broth in a small sauce pan. Add water until
the pan is ¾ full. Bring to a gentle boil over medium heat. After this mixture
starts boiling gently, turn the heat down to medium-low and bring to a simmer.
Add the tofu and reduce the heat to low and simmer for about 6 minutes. Using a
flat and wide slotted spatula, transfer the tofu to a plate. Press out the
excess liquid from the tofu by weighing it down with another plate. Set aside
for about 30 minutes to make sure most of the liquid comes out and pour off the
excess right before stir-frying. Then, cut the tofu into ½ inch cubes.
Prepare
the braising sauce in a small bowl, by whisking ½ cup chicken broth, chili
paste, soy sauce, sesame oil, sugar, cornstarch, and ground pepper. Set aside.
In a large frying
pan, warm the olive oil over medium-high heat. When the oil is hot, add the
ground beef and the rest of its marinade. Stir-fry until it just turns slightly
brown, about 4 minutes. Lower the heat to medium then add the garlic and stir
it well into the beef, add the green onions and ginger and stir-fry for another
minute. Stir in the sauce and simmer until it starts to thicken, about 5
minutes. Add the tofu, turn the heat down to medium-low, and simmer, uncovered.
Stir gently, occasionally, making sure not to break the tofu into small pieces.
The dish is ready when most of the sauce is absorbed, about 12 minutes. Turn the
heat off and serve immediately.
This is wonderful served over rice and a
side of steamed vegetables.
...with leftover potato masala (I overcooked the potatoes, so it was more like an Indian version of mashed potatoes)... |
...with delicious stir-fried veggies made by DFJ, basmati rice, and an old sourdough bread... DELISH! |
Do
you have any delicious tofu recipes to share? I would love to try it!
karabük
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