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