Simple vegetarian, high calcium snack or side dish or salad accompaniment or basis for a main course.
- ¼ cup soy sauce
- 2 Tablespoons mirin
- 1 Tablespoon rice vinegar
- 1 Tablespoon minced or grated fresh ginger
- ½ teaspoon sugar
- 1 Tablespoon sesame oil
- 1 pound firm tofu
- For best results and the fewest paper towels, start several days ahead of time by freezing the tofu, then thawing it and letting it drain. Most of the water will just fall off.
- Pat the tofu block dry with paper towels, then slice into ⅓-inch thick slabs and pat the slabs dry with more paper towels.
- Cut slabs in half lengthwise to get strips about ⅓ inch x ¾ inch, and pat those strips dry with even more paper towels.
- Arrange the strips in single layer in 9×13 pan.
- Mix soy sauce, mirin, rice vinegar, ginger and sugar together in a bowl, whisk in the sesame oil and mix well. Pour mixture over the strips.
- Delicately turn each strip over so both halves get coated, then cover and refrigerate for 15 minutes. Longer is OK, but not necessary.
- While tofu is marinating, preheat the oven to 375°F and line a baking sheet with parchment paper. Lift the tofu out of the marinade and arrange the pieces on the parchment-covered baking sheet.
- I’m still working out how long to bake the strips. The original recipe says “7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu.” My goal is to make them dryer and more solid, so I am baking them longer. 13 minutes. Next time try 15 minutes.
- Remove from heat and eat now or later. I’ve kept them for a week in the refrigerator and they were still good.
Adapted from a NY Times Cooking App recipe by Martha Rose Shulman