Yield: 6 servings
|1 pounds||Tofu; extra firm|
|½ cup||Soy sauce|
|½ cup||Brown rice syrup|
|2 tablespoons||Brown rice vinegar|
|2||Cloves garlic; minced|
|2 teaspoons||Grated ginger|
|2 tablespoons||Toasted sesame oil|
|5 bunches||Scallions; sliced thinly|
|1 tablespoon||Toasted sesame oil|
|3 tablespoons||White miso|
|1 teaspoon||Mirin or white wine|
|1 teaspoon||Rice or maple syrup|
|10||Green scallion parts; blanched|
|Nori sheets; optional|
Preheat oven to 450 degrees.
Marinade: Slice tofu into ¼-inch thick slices. Places slices into a shallow baking dish with the above marinade ingredients. Be sure to coat each slice of tofu well. Marinate for at least 15 minutes or up to 1 hour.
Place the tofu slices on a lightly oiled baking sheet and bake 30 minutes or until deep golden brown and crispy on the outside. The marinade can be saved to use again. Be sure to boil the marinade before each additional use.
For the Filing: Heat the toasted sesame oil on a skillet and add the scallions. Saute for 3 to 5 minutes on medium heat until they become soft and becoming translucent. Turn the heat down to low and add the remaining ingredients except the blanched scallion greens) incorporating the scallions into the miso. Heat through for 2 minutes, adding a little water if necessary.
Make sandwiches with the tofu slices, slathering one piece of tofu with the miso scallion mixture and placing another piece of tofu on top. Cut the sandwiches in half for hors d=oeuvres size or leave whole for main course.
If desired, place a piece of nori on top of the tofu sandwich. Tie the piece together to form a package with the blanched scallion ribbons. Serve at room temperature.
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