Kogori-dofu Teriyaki (Frozen tofu teriyaki) Picture heavy

[politicat]

Tonight's project involved the camera, since I a) knew where the camera was, b) had enough space on the memory card, c) had the kitchen clean, and d) wanted to post a tofu article.

Let me get this out in the open: I'm not very fond of tofu, unless it's frozen. I don't like the taste much unless it's seriously marinated, I find the texture odd unless it's been frozen, and I find it soaks up sauces really fast. But Kogori-dofu is something I do like.

Freezing tofu changes the texture from something rather slippery and slimy to something more spongy and chewy. So tonight's main event involved:

1 lb tofu, extra firm, frozen
2 ounces prepared teriyaki sauce (mine is mirin, shoyu, chili oil, palm sugar, ginger; commercial is fine; Yoshida and East-West are both good brands)
2 ounces shoyu/tamari/soy sauce
1 tsp chili oil
1 tsp grated ginger
1 ounce rice vinegar
2 c frozen broccoli (since our local stuff is not yet in season)
1.5 cups other vegetables (and since Mr. P chomped his way through the carrots and sugar snap peas this afternoon while playing Neverwinter Nights, I got to use frozen mixed veggies rather than go out in the rain)
4 ounces jicama or water chestnuts (we liked the jicama idea!)
6-8 green onions, scallions
2 tsp sesame oil plus cooking spray
4 servings steamed rice (preferably a short-grain, japanese type rice, soaked and rinsed.)

Step one: remove the tofu from the freezer, remove from package, place in a deep bowl and cover with boiling water to defrost. Repeat until the tofu is defrosted.

If not sliced, cut slices about a half inch thick. Lay on a cutting board covered with a clean towel or paper towels. Slant the cutting board into the sink, cover the tofu with another cloth or more paper towels, place another board on top of the tofu, and weight to press out the extra liquid.



Let the tofu sit under weight for about 30-45 minutes. (Longer won't hurt, but shorter will.) The tofu will look creamy and slightly spongy.


Meanwhile, make the marinade: mix teriyaki sauce, shoyu/tamari/soy sauce, chili oil, grated ginger, rice vinegar with enough water to make 1 cup. Other spices and herbs should be added here. (I added some sichuan pepper blend for heat.) Put in a bowl deep enough to hold the tofu; a covered large Gladware container is what I prefer, since I can then shake the tofu and the marinade.



Start the rice cooker, or start the rice.

Brush lightly with either tamari (REALLY lightly) or with teriyaki sauce. Note that I got it a bit heavy on a couple of pieces and had to press it out using paper towel.


Heat 1 tsp sesame oil and enough cooking spray to coat the wok or skillet over medium high flame. Put the tofu in the skillet and fry quickly until the tofu is browned on both sides.

Remove tofu from pan, cut into cubes. Mix with the marinade. Cover and let sit.


Chop the onions and the jicama or water chestnuts into 1 inch slivers.


Measure out the broccoli and other vegetables. Originally, I had planned to use snow peas, sugar snap peas, broccoli and carrots, but I had to improvise at the last minute. Thus, I used commercial, frozen mixed vegetables.



Wait for the rice cooker to click off or for the rice to be done. (If you've timed this right, you'll have just enough time to set the table and wipe down the counters.)

Heat the other teaspoon of oil and spray in the wok.


(Yes, I know I don't have a traditional wok. The problem I have is that my burners are the wrong shape to get the proper hotspot, and so I have found the next best thing. I really want a Bunsen burner on my stove.)

When the oil is hot, add the tofu, the scallions and the jicama/chestnuts.


Stir, then add the non-broccoli veggies. Enjoy the sublimation if you use frozen vegetables:


Stir, then add the broccoli. More sublimation!!


Don't add the broccoli at the same time as the other veggies because I find that broccoli is far more delicate and turns into nasty goo much easier and faster than other veggies.

Stirfry until the broccoli passes out of frozen, out of defrosted, through hot, but still green and crisp. (Or to your taste.)

Finished:


Put 116 grams (about 2/3 cup unpacked) rice in a bowl, add 1/4 of the above over top, enjoy. Serve with sencha green tea.

380 calories, 4 g fat, 0 mg cholesterol.

[Stinky The Clown]

1. Very nice work .... and looks good, too.

Will this work with a protein other than tofu? I can imagine the tofu being either pork, chicken, or a shellfish. Infact, I may try this with scallops. What do you think?

[politicat]

2. It should....

What are you doing awake?? It's like 2 am where you are!

I've made it with chicken and shrimp. Obviously, the pressing is not necessary.

[Stinky The Clown]

3. 2.17 am .... chronic insomnia ........

what I lack in sleep I make up for in food :)

[politicat]

4. You too? Ick.

Same boat, here... and it's a boat I dearly want to sell.

[livetohike]

5. Thanks for the recipe

Great pictures too! I'm going to make this for dinner this week :-).

[politicat]

6. You're welcome!

One note: check the marinade to make sure it's not too salty. It's really easy to turn this into a salt laden dish, when that's absolutely not what you want.

[Cobalt Violet]

7. Yummy! My favorite is frozen tofu!

:hi: I'll have to give this recipe a try. Thanks for posting it.