Glazed Tofu with Cucumber Salad
- 3 cups high quality tamari
- 1 tablespoon raw cane sugar
- 1 package silken tofu, cut into 8 slices
- 1/4 cup miso sauce
- 1 large cucumber, julienned
- 2 tablespoons pickled ginger, julienned
- 1 teaspoon yuzu or lemon juice
- 2 teaspoons mirin
- Miso sauce, recipe follows
- 1/4 cup light miso
- 1/3 cup high grade tamari
- 1 tablespoon mirin
- 1 tablespoon sake
- Place 2 1/2 cups of the tamari and the raw sugar in the insert of a non-reactive double boiler.
- Reserve the remaining 1/2-cup of tamari.
- Fill the bottom of the boiler with 3-inches of water.
- Assemble the boiler and place over a medium-low flame.
- Cook the tamari mixture until it reduces to make a light syrup.
- This should take 60 to 90 minutes and yield 1/4 cup of tamari syrup.
- Meanwhile, trim the tofu slices to make each a perfect rectangle.
- Pour 1/4 cup of the reserved tamari onto a plate.
- Place the tofu slices over the tamari, then pour the remaining 1/4-cup of tamari over the tofu.
- Be careful to pour the tamari so each slice is completely covered with tamari.
- Marinate 1 hour.
- Place the tofu slices onto a cookie sheet or baking pan and baste with a thin coating of the tamari syrup.
- Place under a preheated broiler 4-inches from the heat and broil 2 to 4 minutes, or until the tofu jiggles like hot custard.
- Use the leftover tamari marinade to baste the tofu as it cooks so the tofu doesn't dry out.
- Toss the cucumber and pickled ginger in a small mixing bowl with the yuzu and mirin.
- Arrange 2 tofu slices per plate and place the cucumber salad against the tofu slices.
- Sauce the tofu with the miso sauce and any remaining tamari syrup.
- Combine ingredients in the cup of an immersion blender and blend until smooth.
- Thin with water if desired.
tamari, cane sugar, silken, miso sauce, cucumber, pickled ginger, yuzu, mirin, sauce, light miso, tamari, mirin, sake
Taken from www.foodnetwork.com/recipes/glazed-tofu-with-cucumber-salad-recipe.html (may not work)