Goran Kosanovic for The Washington Post
WEEKNIGHT VEGETARIAN MAY 16, 2016
2023 update - wanted to prepare tofu while I was roasting green beans with cauliflower and shallots. So I used this marinade, cut the tofu horizontally, then each 1/2 into 3 rectangles, drizzled ~1/2 the marinade over it and baked for ~15 minutes at 400 and it was great. No cornstarch needed.
Maybe because we were preparing two dishes at the same time, this one seemed to take a lot of effort. The marinade tasted very good when drizzled over the tofu. It may need to be doubled to add enough taste to the whole veggie dish. Might be worth looking for Twin Oaks brand, or other that is not packed in water. Also need to figure out how to cook the tofu without it sticking to the pan despite lots of oil. Probably need to leave out or limit the corn starch.
This bright-tasting dish comes together in a flash. Marinating, coating and frying the tofu separately adds flavor and texture.
If you buy tofu that is not packed in water, such as Twin Oaks brand, you can skip the pressing step.
Make Ahead: If using tofu packed in water, you'll need to press it for about 20 minutes. The tofu then marinates for about 30 minutes or up to overnight.
SERVINGS:
Tested size: 4 servings
INGREDIENTS
12 ounces firm tofu
2 tablespoons low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
2 teaspoons toasted sesame oil
1 teaspoon hot chili sauce, such as Sriracha, gochujang or Chinese chili paste with garlic
2 tablespoons cornstarch
3 tablespoons canola, peanut or avocado oil
1 large red bell pepper, seeded and cut into 1/2-inch pieces (about 1 cup)
8 ounces oyster mushrooms, including stems, cut into 1/2-inch pieces
1 clove garlic, grated
1/2 teaspoon peeled, grated fresh ginger root
2 heads baby bok choy, trimmed and cut crosswise into 1/2-inch pieces
2 tablespoons thinly sliced scallions, cut on the diagonal
DIRECTIONS
Stand the block of tofu on one end and cut it into two equal slabs. Wrap the tofu in paper towels, set it on a plate and place another plate on top. Place a large can of tomatoes or other heavy object on the top plate (to press the tofu). Let it stand for about 20 minutes. Unwrap the pressed tofu and cut it into 3/4-inch squares.
Whisk together the soy sauce, rice vinegar, honey, toasted sesame oil and chili sauce in a large bowl. Add the tofu and gently turn to coat. Marinate at room temperature for about 30 minutes or up to overnight. (If longer than 2 hours, transfer the marinade and tofu to an airtight container and refrigerate.)
Place a strainer over a bowl and drain the tofu, reserving the marinade. Transfer the tofu to a clean bowl. Sift the cornstarch over the tofu, tossing to coat.
Line a plate with paper towels. Heat a large, heavy skillet or wok over high heat until it's hot enough to sizzle a drop of water. Add the canola, peanut or avocado oil and heat until shimmering. Working in batches to avoid overcrowding, add the tofu and cook, turning until evenly browned on all sides, for 2 to 3 minutes. Transfer to the paper-towel-lined plate as the tofu browns.
Once all the tofu has been fried, add the bell pepper to the skillet or wok; stir-fry just until the bell pepper starts to lose its crunch, about 1 minute. Add the mushrooms, garlic and ginger; stir-fry, adjusting the heat to maintain a steady sizzle, until the mushrooms start to collapse, about 1 minute. Add the bok choy; stir-fry just until crisp-tender, about 2 minutes.
Return the browned tofu to the skillet or wok, along with the reserved marinade. Stir once to incorporate, then remove from the heat.
Spoon into a serving bowl and top with the scallions.
Total Fat: 20g 31%
Saturated Fat: 2g 10%
Cholesterol: 0mg 0%
Sodium: 230mg 10%
Total Carbohydrates: 16g 5%
Dietary Fiber: 4g 16%
Sugar: 7g
Protein: 14g
This bright-tasting dish comes together in a flash. Marinating, coating and frying the tofu separately adds flavor and texture.
If you buy tofu that is not packed in water, such as Twin Oaks brand, you can skip the pressing step.
Make Ahead: If using tofu packed in water, you'll need to press it for about 20 minutes. The tofu then marinates for about 30 minutes or up to overnight.
SERVINGS:
Tested size: 4 servings
INGREDIENTS
12 ounces firm tofu
2 tablespoons low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
2 teaspoons toasted sesame oil
1 teaspoon hot chili sauce, such as Sriracha, gochujang or Chinese chili paste with garlic
2 tablespoons cornstarch
3 tablespoons canola, peanut or avocado oil
1 large red bell pepper, seeded and cut into 1/2-inch pieces (about 1 cup)
8 ounces oyster mushrooms, including stems, cut into 1/2-inch pieces
1 clove garlic, grated
1/2 teaspoon peeled, grated fresh ginger root
2 heads baby bok choy, trimmed and cut crosswise into 1/2-inch pieces
2 tablespoons thinly sliced scallions, cut on the diagonal
DIRECTIONS
Stand the block of tofu on one end and cut it into two equal slabs. Wrap the tofu in paper towels, set it on a plate and place another plate on top. Place a large can of tomatoes or other heavy object on the top plate (to press the tofu). Let it stand for about 20 minutes. Unwrap the pressed tofu and cut it into 3/4-inch squares.
Whisk together the soy sauce, rice vinegar, honey, toasted sesame oil and chili sauce in a large bowl. Add the tofu and gently turn to coat. Marinate at room temperature for about 30 minutes or up to overnight. (If longer than 2 hours, transfer the marinade and tofu to an airtight container and refrigerate.)
Place a strainer over a bowl and drain the tofu, reserving the marinade. Transfer the tofu to a clean bowl. Sift the cornstarch over the tofu, tossing to coat.
Line a plate with paper towels. Heat a large, heavy skillet or wok over high heat until it's hot enough to sizzle a drop of water. Add the canola, peanut or avocado oil and heat until shimmering. Working in batches to avoid overcrowding, add the tofu and cook, turning until evenly browned on all sides, for 2 to 3 minutes. Transfer to the paper-towel-lined plate as the tofu browns.
Once all the tofu has been fried, add the bell pepper to the skillet or wok; stir-fry just until the bell pepper starts to lose its crunch, about 1 minute. Add the mushrooms, garlic and ginger; stir-fry, adjusting the heat to maintain a steady sizzle, until the mushrooms start to collapse, about 1 minute. Add the bok choy; stir-fry just until crisp-tender, about 2 minutes.
Return the browned tofu to the skillet or wok, along with the reserved marinade. Stir once to incorporate, then remove from the heat.
Spoon into a serving bowl and top with the scallions.
Total Fat: 20g 31%
Saturated Fat: 2g 10%
Cholesterol: 0mg 0%
Sodium: 230mg 10%
Total Carbohydrates: 16g 5%
Dietary Fiber: 4g 16%
Sugar: 7g
Protein: 14g
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