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My colleague Jasmin sent this recipe over last week and said it had been a big hit at her dinner table, so I thought I would try it out. I mistakenly bought regular soy sauce rather than sodium reduced the last time I was at my Japanese market so dinner was a bit saltier than I'm used to, but I really liked this recipe.
I served the tofu over rice with some stir-fried bok choy as a side vegetable. Instead of using the sauce to dip the tofu I just drizzled it over the entire meal. With the cost of tofu at about $5.00 for two blocks, $1.99 for the bok choy, and 45 cents for a lemon, here is another quick, easy, nutritious and delicious dinner for about $2 per person.
The preparation time takes all of 10 minutes (if you are dawdling), and the cooking time takes about the same. This recipe suggests cutting the tofu before you weight it to remove the extra water, but I find it easier to do it while it is still in a block. I put the tofu between two plates and put a heavy can on top. You don't need the paper towels, you just hold the tofu between the two plates and pour off the water. I also marinated the tofu for about an hour, just to give it more depth of flavour, but you don't need to if you are in a hurry.
The recipe also calls for 1 1/2 blocks of firm tofu, but that seems silly to me. Cook the whole 2 packages and increase the marinade by a third. If you have any leftovers, you can toss them into some noodles, broth, and vegetables for lunch the next day. That's better than having a 1/2 block of unused tofu sitting in water in your refrigerator until it goes bad.Broiled Black-Pepper Tofu
Serves 4
1 1/2 blocks firm tofu, from two 14-ounce packages
2 tbs tamari soy sauce
1 tbs toasted sesame oil
3/4 tsp freshly ground pepper
1. Cut tofu crosswise into 6 slices (about 3/4-inch thick each). Cut each slice diagonally into 2 triangles. Line a rimmed baking sheet with a double layer of paper towels. Place tofu on top, and cover with another double layer of paper towels. Place another baking sheet or a large plate on top. Weigh down with heavy objects (such as large cans of food); let stand 20 minutes.
2. Preheat broiler with rack 6 inches from heat. Stir together tamari soy sauce, oil, and pepper in a 9x13-inch baking dish. Pat tofu dry with paper towels; transfer to baking dish. Turn to coat both sides with marinade. Broil, flipping once, until golden brown, about 4 minutes per side. Serve with dipping sauce.
Soy-Lemon Dipping Sauce
1/2 cup of dipping sauce
2 tbs minced and peeled fresh ginger
1/4 cup tamari soy sauce
1/2 teaspoon freshly grated lemon zest, plus 1 tbs plus 2 tps fresh lemon juice (1 lemon total)
1 teaspoon toasted sesame oil
1. Whisk together ginger, tamari soy sauce, lemon zest, lemon juice, and sesame oil in a small bowl. Set aside at room temperature until ready to serve. Just before serving, stir well.
From Martha Stewart Living by way of Jasmin. (Thanks, Jas!)
Difficulty level: Easy
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