Moosewood Restaurant Simple Suppers - Moosewood Collective [16]
SERVES 4
1 cake firm tofu (about 16 ounces)
BASIC MARINADE
1 tablespoon vegetable oil
1 tablespoon dark sesame oil
3 tablespoons soy sauce
2 teaspoons grated peeled ginger root (optional)
1 garlic clove, pressed (optional)
IN THE OVEN:
HANDS-ON TIME: 5 TO 10 MINUTES
BAKING TIME: 30 TO 40 MINUTES
Preheat the oven to 400°. Cut the tofu into slices, cubes, triangles, or sticks. Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or variation ingredients, if using) and drizzle over the tofu. Gently turn or toss to coat thoroughly. Bake uncovered, stirring once or twice, until the oil is sizzling and the tofu is firm and chewy, 30 to 40 minutes. Serve hot, at room temperature, or chilled.
ON THE STOVETOP:
TIME: 15 MINUTES
Cut the tofu into small cubes. Heat the vegetable oil and the sesame oil in a large skillet. Add the tofu and sauté, stirring often, for 4 or 5 minutes, until lightly golden. Add the soy sauce (and other marinade ingredients if you are using a variation), lower the heat, and simmer for 3 or 4 minutes longer. Done!
variations
SPICY TOFU Add 2 to 3 teaspoons of Chinese chili paste with garlic to the basic marinade and reduce the soy sauce to 2 tablespoons.
Serve with assorted steamed and raw vegetables and Spicy Peanut Sauce.
SWEET & SOUR TOFU Add 2 tablespoons of vinegar and 1 tablespoon of honey, maple syrup, or sugar to the basic marinade.
Serve with Lemongrass Rice and Sesame Broccoli.
CHIPOTLE TOFU Use 2 tablespoons vegetable oil, 2 tablespoons soy sauce, 2 tablespoons chopped chipotles in adobo sauce, and ¼ cup chopped fresh cilantro (optional) for the marinade.
Try with Yellow Rice and Quick Avocado & Corn Salsa.
BARBECUE TOFU Mix together 1 tablespoon vegetable oil, 1 tablespoon soy sauce, and ¾ cup of Barbecue Sauce.
Serve on rice, orzo, or mashed potatoes topped with sautéed onions and peppers. On the side, serve collards and/or Baked Acorn Squash Crescents.
SOUTHERN-STYLE TOFU Coat the tofu with a mixture of 1 tablespoon vegetable oil and 1 tablespoon Old Bay Seasoning.
Bring on the backyard picnic food—Chipotle Potato Salad, corn on the cob with one of our festive toppings, Broccoli Slaw, and Banana Cupcakes.
scrambled tofu with greens & raspberry chipotle sauce
You can make the sauce with other fruit spreads, such as peach, apricot, or strawberry. Make extra sauce—it will keep in the refrigerator for several weeks.
SERVES 3 OR 4
TIME: 30 MINUTES
2 tablespoons vegetable oil
1 cup chopped onions
3 garlic cloves, chopped
3 cups chopped kale, chard, or collards, rinsed and lightly drained
1 cake firm tofu (about 16 ounces)
3 tablespoons soy sauce
RASPBERRY CHIPOTLE SAUCE
⅓ cup raspberry fruit spread or jam
2 teaspoons minced canned chipotles in adobo sauce
1 to 3 teaspoons lemon juice
Heat the oil in a large skillet on medium heat. Sauté the onions in the oil for a couple of minutes, until they begin to soften. Add the garlic and cook for another minute. Stir in the greens, cover, and steam until the greens begin to wilt.
While the greens steam, in a bowl, use a fork to mash the tofu with the soy sauce. Uncover the skillet, increase the heat to high, and cook off any remaining water. Stir in the mashed tofu and cook for 3 or 4 minutes. With a spatula, turn over the tofu mixture and cook for another 3 or 4 minutes, until the tofu just begins to brown.
While the tofu cooks, make the Raspberry Chipotle Sauce. In a small saucepan, stir together the fruit spread, chipotles, and 2 tablespoons of water. Simmer on low heat for about 2 minutes, until hot and saucy. Stir in 1 teaspoon of lemon juice. Add more water if the sauce is too thick. Add more lemon juice to taste.
Serve the scrambled tofu topped with the sauce.
serving & menu ideas
Serve with toast or on plain rice, Yellow Rice, or Green Rice.
lemon