>> Wednesday, November 11, 2009
- 2 tablespoons light sesame oil
- 1 tablespoon dark sesame oil
- 1/4 cup soy sauce (I used low sodium)
- 5 teaspoons balsamic vinegar
- 1-1/2 tablespoons sugar, or to taste
- 1/2 teaspoon red pepper flakes
- 2 tablespoons chopped scallions (I used garlic instead)
- 1-1/2 tablespoons chopped cilantro (I omitted this -- our garden is sparce at the moment)
- I also added 1-1/2 tablespoons of sesame seeds
Method . . .
- Combine all ingredients together in a bowl and stir until the sugar is dissolved.
- Taste and adjust for sweetness if needed.
- Depending on the type of soy sauce you've used, you may need to add more sugar for balance.
While I was preparing all of this, I pressed a block of tofu -- for about half an hour. How? Put the tofu block on a plate, set a smaller plate on top of it, and set something heavy on top (I used our heavy teapot). Every 10 minutes (or so), drain the water from the plate, turn over the tofu, and repeat.Then, cut the tofu into triangular pieces, set in a container, and pour in the marinade. Let rest for about an hour -- moving the tofu around a bit after half an hour to ensure that every piece gets good and soaked with the stuff.
Then, just fry on medium-high heat and serve with steamed asparagus (or broccoli, etc.). My husband tells me it also makes a tasty salad dressing.
Source: Tassajara Cookbook
What's inside?Anything from dairy & vegan spreads (like Garlic, Cilantro, & Chipotle Hummus, Quinoa Caviar, Creamy Tofu Dip, etc.) to chutneys & sauces (like Pineapple-Papaya Chutney, Miso Sauce, Spicy Peanut Sambal, etc.) to sweets (like Chocolate-Peppermint Chocolate Chip Cookies, Almond-Sunflower Seed Granola, Mocha Shortbread Cookies, etc.).
That's just a random sampling. There's so much more in the 200+ pages -- and all with yummy photos. I've come to the realization that I buy many of my cookbooks based on the quality of the photography. And if there are no photos, I typically don't buy the book. Hmm.
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