Ingredients
-
2
-
3
-
3/4
-
1/4
-
2
-
1
-
-
-
-
-
-
-
-
-
Directions
5-Spice Tofu, Posted for ZWT6 for Asia leg of tour. From Sundays at Moosewood Restaurant. Directions do not include marinating time., You have to start with extra firm tofu, freeze it, thaw and then press it until it is dry as possible. THEN you can slow-simmer it for several hours until it takes in the flavor of the spices. You can also bake it afterwards for an even firmer texture. Wrap in paper towels and a textured kitchen towel. Press by using all your heaviest cast iron cooking gear piled on top. What, you don’t have any? Shame. You’ll figure something out. ;), I’m so sorry but no one cared for this at dinner tonight. It’s very easy to make and would probably be enjoyed by those who like their tofu uncooked and cold, perhaps as part of a salad. Made for ZWT6. Edited to add: This recipe has been corrected to include cooking the tofu. Please don’t let this review prevent you from giving it a try.
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Steps
|
1
Done
|
Cut Cakes in Half Horizontally. |
|
2
Done
|
Combine Rest of Ingredients in Pan Large Enough to Accommodate Slices of Tofu Flat and Bring to a Boil. |
|
3
Done
|
Add the Tofu Carefully and Lower Heat and Simmer For 10 Minutes, Uncovered. |
|
4
Done
|
Remove from Heat, Cover and Marinate 3 Hours, Turning Over Occasionally. |
|
5
Done
|
Drain and Use or Store Up to a Week, Wrapped in Plastic. |
