Sunday, June 28, 2009

Mustard Glazed Tofu with Daikon and Shiso, Bok Choy, Jasmine Rice, Ramen

Dinner 6/28

Mustard Glazed Tofu with Daikon and Shiso

Bok Choy

Jasmine Rice


Now that the Kent Farmers Market is in full swing, we've been getting some great produce from the vendors -- in this case, the bok choy, which was steamed, seared in a wok and topped with sesame seeds.

We dug deep into the cookbook library for the mustard glaze (adapted from "Japanese Cuisine" John D. Keys / 1965)

Mustard Glazed Tofu with Daikon and Shiso

Mustard Sauce

3 tbs. sherry
2 tbs. tamari
1 tbs. agave
1 tbs. mustard*

Whisk together, reserve.

* We used mustard seeds, ground with a mortar and pestle. But if you want to use Dijon mustard out of a jar, we won't tell anyone. ;)

Shredded Daikon

1 small daikon, shredded on a box grater (yields about 1/2 cup)

1 tsp. mirin
2 tbs. rice vinegar
1 1/2 tsp. tamari
2 tbs. water

Whisk together the mirin, rice vinegar, tamari and water. Add the daikon to a small bowl and pour the mixture over the shredded daikon. Stir to incorporate and let sit for 30 minutes. Reserve.

Tea-Smoked Tofu

16oz. of tofu cut into 8 squares
1 tbs. oolong tea

1 tbs. canola oil
1 tbs. tamari

Add the oolong tea to the bottom of the prepared smoker box. Alternately, use a foil lined wok with chopsticks inside, used as grates. Here's an old shot before we had the smoker box to demonstrate.

Smoke the tofu squares with oolong tea for 25 minutes.

In a wok, add the canola oil on medium-high heat and fry the tofu until golden brown on both sides. Add the tamari and toss the tofu to coat evenly.

Pour the reserved mustard sauce over the tofu, and continue to cook and turn the tofu until the sauce reduces to a glaze.

Plate the tofu and garnish with grated daikon and shiso leaves.

Still working on the ramen -- Liz scored some water chestnuts to add, and the broth inched closer to our son's ideal version. ;)

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