Asian Tofu Steaks

Tofu's non-descript flavor takes on the flavor of whatever you cook it with. This recipe calls upon the seasonings of the east for a winning combination!

INGREDIENTS

1 package extra firm tofu, drained

MARINADE

1/2 cup mirin rice wine
1/2 cup vegetable broth or water
1 tablespoon shoyu soy sauce
2 cloves minced garlic
1 teaspoon minced ginger
Optional: dash red crushed pepper flakes (if you like it hot!)
2 tablespoons sesame oil

GARNISH

scallions, thinly sliced

Place tofu in a colander that fits inside a bowl. Put a small plate on top of tofu. Add heavy weight on top like a few stacked bowls to press the water from the tofu. Let sit for 10 minutes. Drain tofu and slice cross the length to create 4 thick slabs. Slice in half to make rectangle shaped steaks or on a diagonal to make 8 triangles.

In a small bowl, whisk together marinade ingredients. Arrange tofu steaks in a glass pyrex container, and pour marinade over them to evenly coat each piece. Refrigerate for 1-2 hours.

To bake steaks, arrange marinated tofu on a lightly oiled cookie sheet and bake at 350° F. for 30 minutes. To poach steaks, place tofu and marinade in a skillet. Simmer on medium heat about 10 minutes, or until liquid evaporates.

Serve on top of a bed of brown rice, with a side of leafy greens. Tofu steaks also make a great sandwich filling!

Serves 4

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