Marinated nigari tofu

Yield: 6 Servings

Ingredients:

2 Medium-sized cloves garlic -minced
2 tb Chinese sesame oil
2 tb Soy sauce
1 tb Mirin
1 To 2 teaspoons brown sugar -(to taste)
1 tb Fresh lemon juice
1/4 ts Salt Crushed red pepper to taste -(optional)
1 lb Nigari tofu

Instructions:

Some people love their tofu plain. Others find it dull unless it is

marinated in strong delicious flavors, as in this recipe. Firm tofu

marinates beautifully. (Softer varieties contain -- and thus expel --

more water, causing the marinade to become dilute.)

Nigari tofu is one of the firmest types available. You can find it in

some Asian groceries and in many natural food stores. It usually comes

vacuum-packed or in a container of water. If you can't get tofu

labeled nigari just use the firmest you can find. Mirin is

Japanese cooking sake, available in most Asian grocery stores. If you

can't find it, substitute a sweet wine or sherry. (my note: I use

regular hard" tofu from the grocery store slice it and let it drain for a while. Also I do not use the mirin or any substitute with alcohol and it all still comes out great.) 1. Combine all ingredients except tofu in a shallow pan or bowl. Whisk until well combined. (my note: I use a 9x13 baking dish.) 2. Cut the tofu into 1/2 x 1 1/2-inch pieces. Lay them out in the marinade in such a way as to allow maximum contact with the sauce. Marinate at room temperature for several hours (provided the room is not too hot in which case cover them and let them marinate in the refrigerator). Turn them and move them around every 20 to 30 minutes or so and tilt the pan periodically so the flavors of the marinade can make the rounds and the tofu gets deeply an evenly penetrated. 3. After the tofu has been marinating for several hours you may either serve it at room temperature or cover it tightly and refrigerate until serving time. (It will keep for several days if it is fresh to begin with.) My Notes: I am the only one here that likes tofu so this is nice in that I don't have to eat it up all at once! It is delicious and I like the pieces in with a salad plopped onto noodles or just by itself. If you don't like tofu Karin I'm sure someone else will enjoy the recipe ;-) From Still Life With Menu by Mollie Katzen