every once in a while i come across a recipe that is simple but intimidates me.
this was one of those for me, because…well, i’ll admit it…i’ve never cooked tofu before. eaten it? plenty of times. in my travel heyday i would gladly order lo mein with some tofu from a greasy chinese restaurant and get it delivered to my hotel room by the airport. that may, perhaps, be a guilty pleasure. my mother would so not approve.
i’ve read several different tofu recipes, and none of them ever had broiling as the method for cooking the tofu. but the rest sounded so good, and even though the reviews were mixed, i decided it was time to give it a try.
i added mushrooms to add an extra layer of flavor and changed around some of the proportions, but other than that, it’s pretty much dead on. the result was perfect, and i think i’ve conquered my fear.
- 24 oz extra-firm tofu
- 3 tablespoons vegetable oil
- 4 tablespoons soy sauce
- ½ teaspoon sea salt
- 4 large carrots, cut in half lengthwise and then cut into 2 inch pieces
- 1 lb mushrooms, halved
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 scallions, chopped
- Drain and press tofu to remove liquid. I put the tofu between two plates and put a heavy teapot full of water on top for about 20 minutes. Cut into 1-1½ inch pieces (about 32 pieces total).
- Set broiler on high with a rack about 4 inches from the broiler.
- Combine vegetable oil, soy sauce, and sea salt. In small batches, dredge carrots, mushrooms, and tofu in the mixture.
- Place vegetables and tofu in a single layer on a baking sheet. Broil for 15 minutes, stir vegetables and turn tofu.
- Remove mushrooms if they seem like they're done. Cook for an additional 10 minutes on other side. Transfer to a large bowl.
- Mix together rice vinegar and sesame oil. Dress tofu mixture and top with scallions.
recipe adapted from everyday food.
recipe rephotographed May 2014.
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