Inga's Indulgence

Thursday, July 28, 2011

The Edgier Side of Tofu

I'm tired of feeling like a health nut every time I eat tofu. Yeah it's healthy, but it's a whole lot of other things good. 

Eat this --->

Grilled Tofu Salad with Pickled Carrots & Savoy Cabbage


(yield: 4 servings)

1 package firm tofu
1/4 cup Teriyaki Marinade
5 tbsp carrot pickling liquid (recipe follows)
2 tsp sugar
2 tsp salt
1 small head savoy cabbage (3 cups), shredded
1 oz red onion, thinly sliced
1 1/2 cups Pickled Carrots (recipe follows)
canola oil, as needed
1/4 cup roasted peanuts, chopped

Remove the block of tofu from the package, and slice length-wise into 1-inch thick strips. Keeping the block intact, place back into package and pour Teriyaki Marinade over. Cover and refrigerate for at least 1 hour.

In a large bowl, whisk together pickling liquid, sugar and salt. Add cabbage, onion, and pickled carrots to the bowl and toss to combine.

Brush a grill pan with oil and place over medium-high heat. Retrieve the tofu from the marinade, and dab off excess liquid. Once pan is hot, grill the tofu about 2 minutes per side, turning 90 degrees at the halfway point to achieve cross-hatch marks. Top salad with grilled tofu, and sprinkle with peanuts.

Pickled Carrots

3 cups hot water
3 tbsp sugar
2 tbsp salt
3 tbsp rice vinegar
1 large carrot, peeled into thin ribbons using a vegetable peeler

Place the water, sugar and salt into a glass mason jar, and stir until everything is dissolved. Stir in rice vinegar, and add carrots, making sure that they are all submerged in the liquid. Close jar with airtight lid and refrigerate for at least 2 days (the longer it sits the better). These keep for up to  month in the refrigerator.

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