Me & tofu: not a good match. That’s old news, since finding this recipe for what was once a food that I mostly tolerated. I could hardly believe it when I took the first bite. I actually said “Mmmmmm”, aloud. I mean, it was really good.
Just before writing this post, I tasted it again, just to make sure I still really liked it. The taste just explodes in your mouth and then stays there even after you swallow, teasing you into remembering how yummy the little cubes of deliciousness actually are.
This recipe has features that make it very much blog-worthy in my book.
- It’s made in a crockpot.
- It has Asian overtones (those of you who read my blog know my afinity for all foods Asian)
- It’s great cold, thus a perfect addition to salads, one of my favorite meals.
- It has great lasting power, thus you always have leftovers.
- It’s meatless & thus fits the bill since I’m trying to eat a much more vegetarian diet.
from The Healthy Slow Cooker by Judith Finlayson
1 lb firm tofu, drained and cut into 1″ cubes (see note below: very important)
1/4 cup San-J wheat-free tamari
1 tbsp gingerroot, minced (I use a microplaner)
1 tbsp maple syrup
1 tbsp toasted sesame oil
1 tbsp fresh lemon juice
1 tsp garlic, minced
1/2 tsp cracked black peppercorn
Place the tofu in a bowl.
In a measuring cup, combine tamari, gingerroot, maple syrup, toasted sesame oil, lemon juice, garlic, and cracked black peppercorn. Mix well then pour over the tofu. Toss well. Chill for one hour. Transfer entire mixture to a slow cooker (crockpot). Cover and cook on low for 5 hours or on high for 2 1/2 hours.
I chose to cook it on the low setting and then ended up leaving it in the cooker for another couple of hours. This turned out to be a good thing, as it actually began browning/crisping some of the tofu cubes.
Please note: I think this is a crucial step, even though the author didn’t include this step. Open the package of tofu, drain the water, place tofu on a flat dinner plate. Place another flat dinner plate on top of the tofu. Place something heavy, like a cast iron pot, on top of the second plate, making sure to balance it carefully so that the pot doesn’t fall off the plate. You’ll probably need to check it every once in awhile to make sure the heavy weight hasn’t shifted. This pushes extra water out of the tofu, making it drier, less soft and not as mushy, my preference. It takes about an hour or so.
I had a blog hiatus. Just been very busy. But I’ve missed this little outlet of mine. Glad to be back on the trail!