In a 2011 issue of Martha Stewart's Living magazine, there were recipes for an Asian-inspired meal including the herbed rice and steamed bok choy recipes I previously posted. The magazine's entrée was soy-and-ginger pork chops, but I was able to substitute tofu very well in the recipe, making it even more Asian-inspired and, of course, vegetarian. Here is a photo of the meal along with the entrée recipe as I made it:
Soy-and-Ginger-Marinated Tofu Steaks or Cubes
I made the recipe using tofu steaks, but I think cubes would have worked even better.
1/2 c. plus 1 T. soy sauce (tamari or shoyu may also be used)
1/4 c. plus 1.5 t. canola oil
1/4 c. finely grated fresh ginger (peel it before grating)
1/4 c. plus 1.5 t. light brown sugar
2 scallions, finely chopped
3/4 t. freshly ground pepper
1 lb. extra-firm tofu (not the silken kind - NOTE: Tofu's texture often is improved by freezing it, then thawing it. To do this process, plan ahead.)
1 T. canola oil (plus more, if needed)
1 scallion, thinly sliced, for garnish
Whisk together the soy sauce, 1/4 c. plus 1.5 t. canola oil, ginger, brown sugar, chopped scallion, and freshly ground black pepper.
Squeeze any excess water from the tofu. Cut the tofu into 4 steaks or into 1-inch cubes, as you wish. Arrange the tofu in a nonreactive baking dish, reserving 3 T. of the marinade. Pour the remainder over the tofu, and cover the dish with plastic wrap. Marinate the tofu for 45 minutes, flipping the steaks or tossing the cubes halfway through that time.
Heat the remaining 1 T. canola oil in a large skillet over medium-high heat. Remove the tofu from the marinade and sear the steaks or cubes for about 4 minutes. Reduce heat to medium. Flip the steaks or cubes and sear again until just cooked through (3 - 5 more minutes). Transfer the tofu to a platter and allow it to rest 5 minutes.
In the meantime, add the reserved marinade to the skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon this sauce over the tofu. Garnish with thinly sliced scallion. Serves 2 - 4 as an entrée.
I served the meal with iced green tea to complete the Asian theme.