Friday, July 22, 2011

Tasty Thai Tofu

All I can say is WOW.  Given the fact that I had little else in the house but a brick of tofu that needed to be used this dinner was amazing.  Heck, even if I had to go shop for all the ingredients in order to make this it would have been well worth it.

If you have friends or family who either have not had or are on the fence with, or even, God forbid, convinced they do not like tofu this is the way to serve it.  I cannot imagine any self respecting food lover would turn their nose up at this. Provided, of course, you can get them to take the first bite!

I served mine over a bed of wilted spinach and arugula that I did in a bit more sesame oil, garlic and a little bit more of the miso mixture but you could certainly serve this over noodles or rice.

Tasty Thai Tofu

1 brick extra firm tofu, pressed and cut into 1/2 inch slices
2 cloves garlic rough chopped
1 stalk lemon grass, outer leaves removed, white part only, minced
1/3 cup white miso
3 1/2 tbsp brown rice syrup
1 tsp fresh, peeled and grated ginger
3 tbsp water
2 tbsp organic reduced sodium tamari sauce
2 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
2 tbsp toasted sesame seed oil
2 tbsp rice wine vinegar
1/4 tsp cayenne pepper (optional)
1 tbsp sesame seeds

Preheat oven to highest temperature or broil (about 500 degrees).

In a blender or food processor mix all ingredients except the tofu and sesame seeds. Set aside.

Line a baking sheet with aluminum foil.  Place tofu slices on the foil.  brush each slice with the miso mixture.  Flip the tofu pieces gently and coat the other side.  Place in the oven and broil for about 10 minutes.  (Note, I leave the oven door cracked open slightly while broiling).  Remove from the heat, gently turn the tofu slices and brush on more miso mixture.  Return to the oven and continue to broil another ten minutes or until nicely browned.

Plate, sprinkle with sesame seeds and serve.