Post by Aussie on Oct 10, 2004 13:02:50 GMT -5
This is a delicious vegetarian alternative that we use for the ever popular grillning parties. The marinade was from Lorna Sass's New Soy Cookbook. I serve this tofu on thick grilled pita bread with Turkish Salad.
500g tofu, drained
3 Tbsp. Dijon mustard
4 Tbsp. ketchup
2 Tbsp. soy sauce
3 cloves of fresh garlic, crushed
2 tsp. sugar or ljus sirap
2 tsp. sesame oil
2 tsp. cayenne pepper
2 Tbsp. sesame seeds
vegetable oil for frying
thick pita bread
Turkish Salad (recipe included here)
Wrap the tofu in several paper towels. Put a heavy pot on top while you prepare the marinade to press out the excess fluid.
Combine the mustard, ketchup, soy sauce, garlic, sugar (or sirap), sesame oil and cayenne in a shallow dish. Set aside.
Heat a clean, dry nonstick pan over medium heat for about 1 minute. Toss in sesame seeds and toast them, shaking pan occasionally, until they're a nice golden brown. Cook for a moment and add to the marinade.
Slice the pressed tofu into 1/4" (50cm) slices. Pat the excess moisture off the surface of the slices.
Add enough vegetable oil to cover the bottom of a frying pan. Heat the oil for about a minute over medium heat. Carefully add the slices of tofu to the pan (if it's not well-drained—or even if it is—it may splatter a bit, so be careful) and fry until golden (about 3 - 5 minutes on each side). Drain on kitchen paper. Repeat until all slices are fried.
Add the fried tofu slices to the marinade and turn to coat them evenly. Let them marinate for 30 minutes. Tofu doesn't really absorb marinade beyond the outside layer, so marinating longer won't add more flavour.
Grill the tofu slices over hot coals for a minute or two on each side. Be careful, because they burn quickly. Meanwhile, heat slices of thick pita bread on the grill as well. By the time the tofu is ready, the bread will be nice and hot. Serve tofu in the pita topped with Turkish Salad.
Any leftover barbequed tofu is terrific scrambled with eggs or crumbled into beans for tacos or burritos.
Turkish Salad
This is actually a hybrid recipe, combining both Turkish and Swedish flavours.
Salad:
3 tomatoes
1 cucumber
1 onion (I use red, but you can use yellow as well)
100g feta cheese
Dressing:
1 Tbsp. red wine vinegar
3 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 garlic clove
salt and pepper
Dice the tomatoes and onions. Cut the cucumber into strips, then into 5cm rectangular pieces.
In a small bowl, whisk together the vinegar and mustard. Crush the garlic clove and add to the mixture. Add the olive oil slowly, whisking constantly. You should have a yellow-coloured liquid, with a slightly creamy consistency. Season to taste with salt and pepper.
In a salad bowl, toss the cucumber, tomatoes and onion. Drizzle with the dressing and stir to coat. Top with crumbled or diced feta cheese. Refrigerate until you're ready to serve.
500g tofu, drained
3 Tbsp. Dijon mustard
4 Tbsp. ketchup
2 Tbsp. soy sauce
3 cloves of fresh garlic, crushed
2 tsp. sugar or ljus sirap
2 tsp. sesame oil
2 tsp. cayenne pepper
2 Tbsp. sesame seeds
vegetable oil for frying
thick pita bread
Turkish Salad (recipe included here)
Wrap the tofu in several paper towels. Put a heavy pot on top while you prepare the marinade to press out the excess fluid.
Combine the mustard, ketchup, soy sauce, garlic, sugar (or sirap), sesame oil and cayenne in a shallow dish. Set aside.
Heat a clean, dry nonstick pan over medium heat for about 1 minute. Toss in sesame seeds and toast them, shaking pan occasionally, until they're a nice golden brown. Cook for a moment and add to the marinade.
Slice the pressed tofu into 1/4" (50cm) slices. Pat the excess moisture off the surface of the slices.
Add enough vegetable oil to cover the bottom of a frying pan. Heat the oil for about a minute over medium heat. Carefully add the slices of tofu to the pan (if it's not well-drained—or even if it is—it may splatter a bit, so be careful) and fry until golden (about 3 - 5 minutes on each side). Drain on kitchen paper. Repeat until all slices are fried.
Add the fried tofu slices to the marinade and turn to coat them evenly. Let them marinate for 30 minutes. Tofu doesn't really absorb marinade beyond the outside layer, so marinating longer won't add more flavour.
Grill the tofu slices over hot coals for a minute or two on each side. Be careful, because they burn quickly. Meanwhile, heat slices of thick pita bread on the grill as well. By the time the tofu is ready, the bread will be nice and hot. Serve tofu in the pita topped with Turkish Salad.
Any leftover barbequed tofu is terrific scrambled with eggs or crumbled into beans for tacos or burritos.
Turkish Salad
This is actually a hybrid recipe, combining both Turkish and Swedish flavours.
Salad:
3 tomatoes
1 cucumber
1 onion (I use red, but you can use yellow as well)
100g feta cheese
Dressing:
1 Tbsp. red wine vinegar
3 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 garlic clove
salt and pepper
Dice the tomatoes and onions. Cut the cucumber into strips, then into 5cm rectangular pieces.
In a small bowl, whisk together the vinegar and mustard. Crush the garlic clove and add to the mixture. Add the olive oil slowly, whisking constantly. You should have a yellow-coloured liquid, with a slightly creamy consistency. Season to taste with salt and pepper.
In a salad bowl, toss the cucumber, tomatoes and onion. Drizzle with the dressing and stir to coat. Top with crumbled or diced feta cheese. Refrigerate until you're ready to serve.