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Categories:
soy sauce water brown rice syrup brown rice vinegar garlic ginger sesame oil bunches of scallions sesame oil white wine rice scallion
Viewed: 32 - Published at: 5 years agoIngredients
- 1 pound of tofu, extra firm
- 1/2 cup of soy sauce
- 1/4 cup of water
- 1/2 cup of brown rice syrup
- 2 tablespoons of brown rice vinegar
- 2 cloves of garlic, minced
- 2 teaspoons of grated ginger
- 2 tablespoons of toasted sesame oil
- 5 bunches of scallions, sliced thinly
- 1 tablespoon of toasted sesame oil
- 3 tablespoons of white miso
- 1 teaspoon of mirin or white wine
- 1 teaspoon of rice or maple syrup
- 10 green scallion parts, blanched
- Nori sheets, optional
Method
- Preheat oven to 450 degrees.
- Slice tofu into 1/4-inch thick slices.
- Places slices into a shallow baking dish with the above marinade ingredients.
- Be sure to coat each slice of tofu well.
- Marinate for at least 15 minutes or up to 1 hour.
- Place the tofu slices on a lightly oiled baking sheet and bake 30 minutes or until deep golden brown and crispy on the outside.
- The marinade can be saved to use again.
- Be sure to boil the marinade before each additional use.
- Heat the toasted sesame oil on a skillet and add the scallions.
- Saute for 3 to 5 minutes on medium heat until they become soft and becoming translucent.
- Turn the heat down to low and add the remaining ingredients except the blanched scallion greens) incorporating the scallions into the miso.
- Heat through for 2 minutes, adding a little water if necessary.
- Make Asandwiches@ with the tofu slices, slathering one piece of tofu with the miso scallion mixture and placing another piece of tofu on top.
- Cut the sandwiches in half for hors d=oeuvres size or leave whole for main course.
- If desired, place a piece of nori on top of the tofu Asandwich@.
- Tie the piece together to form a package with the blanched scallion ribbons.
- Serve at room temperature.
