25 February 2011

Tofu and Rice

Sautéed Tofu and Rice

Marinate the tofu:

  1. Cut a 1lb block of tofu into about 8 slices each about 3/4 - 1 inch thick
  2. Fold a CLEAN tea towel in half long ways and arrange the slices on the towel so that you can fold the towel into a "tofu sandwich"
  3. Squeeze the water out of the slices
  4. Arrange the tofu on a platter and slowly drizzle them with tamari so that it soaks in.  Turn the slices over and repeat.  Let them sit for a bit.

This is a good time to start the rice:

  1. Bring 4 cups of *salted* water to a boil in the rice pot.
  2. When the water is boiling add 2 cups of long grain rice
  3. Bring the water back to a boil.
  4. When it is boiling give the rice one good stir, turn down the heat to medium low (around 3 on the dial), and cover
  5. Adjust the lid of the pot a bit if it oozes too much.
  6. Cook until the rice is done - about 15-20 minutes.
  7. When the rice is done; turn of the heat and leave it covered. 

Saute the tofu:

  1. Now start a skillet heating on almost high.  Add a bit of sesame oil and a slug of olive oil to the pan.
  2. When the oil is hot, arrange the tofu slices in the pan and let them cook until the are browned on the bottom (5 minutes?)
  3. Turn the slices over and repeat the cooking
  4. Remove the tofu from the pan.

Of course there is nothing green here.  Steamed broccoli is good with this.  You can also nuke some frozen peas.

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