This is one of my favourite tofu dishes.
My dear friends and neighbours, Anna and Leon, introduced me to it. This dish is even better when you make your tofu, which involves soaking, blending, and cooking soybeans and mixing them with a natural solidifier (nigari or lemon juice).
The sauce is delicious served over an equal mash of potato and sweet potato, a crisp green salad, and brown rice.
TOFU WITH A SWEET TAMARI SAUCE
ingredients
1 block of homemade tofu, cut into 4cm squares
½ cup whole-spelt flour
1 Tbsp each white & black sesame seeds
peanut oil for frying
sauce
¼ cup tamari
4 Tbsp water
1 Tbsp finely grated ginger
2 Tbsp mirin
2 – 4 Tbsp maple syrup
prepare the sauce
- Pour the sauce ingredients into a small saucepan and simmer, uncovered, for 10 minutes. Set aside.
prepare the tofu
- Combine the flour and sesame seeds in a plastic bag. In stages, place the tofu into the bag and shake to cover it evenly in flour. Any leftover flour can be kept in a plastic bag and stored in the freezer for use next time.
- Heat a deep skillet and cover with oil—don’t use too much. Add the tofu when the oil is hot, leaving a space in between. This may have to be done in stages. Turn over, fry until golden, then remove and place on a paper towel.
- When ready to serve, place tofu in a serving dish and pour over a little sauce. Leave the remainder to use as a side serving.
Shared goodness from Stacey