Saturday, November 15, 2008

Szechwan Broiled Tofu

Seasonal Recipe of the Week
I think it's time for a vegetarian entrée. I get called to work with tofu from time to time and I was very happy to find this broiled tofu salad recipe in Pamela Morgan’s Flavor cookbook.

3 pieces firm tofu drained, patted dry, and cut into 1/2 inch slices
4 tablespoons peanut oil
Shredded Napa cabbage and a few sprigs of watercress
5 teaspoons Hoisin sauce
5 teaspoons Asian Red Chile garlic paste (Sambal)
4 teaspoons rice wine vinegar
4 teaspoons tamari
1 tablespoon toasted dark sesame oil
1 tablespoon sugar
1 teaspoon Chile oil
1/3 cup scallions, diced on the diagonal

Preheat your broiler and position oven rack about 3 inches below it. Take your cut tofu slices and lay them flat in a broiler pan, which you have covered with tin foil. Brush them on both sides with 1 tablespoon peanut oil. Broil till they are lightly browned on both sides carefully turning them over halfway through. This should take about 8 minutes total. Toss the cabbage and watercress together on a platter. Cool the tofu to room temperature and place on top of the greens. In a medium bowl, combine the remaining 3 tablespoons peanut oil with Hoisin sauce, chile garlic paste, vinegar, Tamari, sesame oil, hot Chile oil, and sugar. Adjust to match your desired hotness. Drizzle dressing over the tofu. Scatter green scallion over the top and serve at room temperature.