12 ounces extra-firm tofu
2 tablespoons tamari or soy sauce
2 tablespoons Maggi Seasoning* (or substitute soy sauce)
2 tablespoons mirin or apple juice
1 teaspoon chili-garlic paste or Sriracha
SWEET SESAME SAUCE
1 tablespoon toasted
1 large clove garlic, minced
. cup rice vinegar
. cup pure maple syrup
. cup tamari or soy sauce
2 tablespoons Cornstarch
1 Wrap the tofu in a clean towel or some paper towels and set something heavy like a pan on top to wick away any moisture. Let it get squashed there for about 10 minutes.
2 While the tofu is pressing, in a small glass, combine the tamari, Maggi, mirin, and chili-garlic paste to make a marinade.
3 When the tofu has released a lot of its water or when 10 minutes has passed, chop it up into cubes about the size of a quarter, place ’em in a bowl, and drown those bitches with the marinade. Let that sit, mixing them around occasionally, for at least 20 minutes and up to 2 hours.
4 When you’re ready to get this shit goin’, make the sesame sauce: Grab a small glass and mix the sesame oil, garlic, vinegar, maple syrup, tamari, and cornstarch, making sure there’s no clumps. Set that aside. That’s that sauce in the photo that made you wanna cook this shit in the first place.
5 **To finish, place the white rice flour in a wide bowl and drain the marinating tofu. Throw the tofu in the rice flour and toss to coat all the lil tofu pieces in the flour.
6 Heat a large skillet over medium heat with the oil. Use a slotted spoon to get the coated tofu out the extra flour and into the hot pan. Toss the tofu around in the pan until all the pieces have a coating of oil. Cook the pieces on as many sides as possible for at least 1 minute or till light golden brown. When most of the tofu looks good, toss in the shallot and ginger and cook for about 30 seconds. Stir the teriyaki sauce around to make sure everything is incorporated, then pour it over the tofu in the hot pan.
7 You’re almost done, so don’t get lost in the sauce now. Cook, stirring frequently, to coat the tofu as the sauce thickens up, 1 to 2 minutes. When the sauce looks nice and thick and all the tofu is coated, remove from the heat.
8 Serve just like this or top it with some cilantro, green onions, or sesame seeds to really flex on the terrible takeout you usually settle for.
. cup white rice flour or cornstarch
2 tablespoons neutral oil, such as peanut or safflower
1 shallot, diced
2 tablespoons minced fresh ginger
Chopped cilantro, chopped green onions, or sesame seeds
This sounds really good, Carol. But I have to say, what really got my attention was the title of the cookbook. I love it!
Its a very “down to earth” book