Glazed Tofu With Cucumber Salad
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Tamari (high grade)1 tbsp
Raw Cane Sugar1 large
Cucumber (julienned)2 tbsps
Pickled Ginger (julienned)1 tsp
Lemon Juice (yuzu or)1 tbsp
Mirin1 tbsp
SakeDirections:
1
Place 2 1/2 cups of the tamari and the raw sugar in the insert of a non-reactive double boiler
2
Reserve the remaining 1/2-cup of tamari
3
Fill the bottom of the boiler with 3-inches of water
4
Assemble the boiler and place over a medium-low flame
5
Cook the tamari mixture until it reduces to make a light syrup
6
This should take 60 to 90 minutes and yield 1/4 cup of tamari syrup
7
Meanwhile, trim the tofu slices to make each a perfect rectangle
8
Pour 1/4 cup of the reserved tamari onto a plate
9
Place the tofu slices over the tamari, then pour the remaining 1/4-cup of tamari over the tofu
10
Be careful to pour the tamari so each slice is completely covered with tamari
11
Marinate 1 hour
12
Place the tofu slices onto a cookie sheet or baking pan and baste with a thin coating of the tamari syrup
13
Place under a preheated broiler 4-inches from the heat and broil 2 to 4 minutes, or until the tofu jiggles like hot custard
14
Use the leftover tamari marinade to baste the tofu as it cooks so the tofu doesn't dry out
15
Toss the cucumber and pickled ginger in a small mixing bowl with the yuzu and mirin
16
Arrange 2 tofu slices per plate and place the cucumber salad against the tofu slices
17
Sauce the tofu with the miso sauce and any remaining tamari syrup
18
Combine ingredients in the cup of an immersion blender and blend until smooth
19
Thin with water if desired