Here’s a recipe I used for the meal share one week, when I needed something satisfying to offer for the kids who didn’t eat the spicy main dish. This was easy to put together and doesn’t require a dipping sauce. I skewered them in between raw veggies to make them look even more appetizing.
I’d make this even for a kids lunch or for a stir-fry or fried rice dish. Bake a bunch, double the recipe, and it will last in the fridge for several days.
The cooking video for this dish can be viewed on my website www.shefskitchen.com
Serves 4 as a snack
This is a very simply prepared dish that can be served as a snack or appetizer. The key is to have available the assortment of Asian ingredients to make the marinade. There are simpler marinades such as a combination of sesame oil mixed with soy sauce, but this one has a light flavor that’s not overpowering. To kick it up a notch, just serve with a savory spicy peanut sauce. The tofu keeps refrigerated for a few days.
1 block tofu, cut into ½ inch cubes
1 inch fresh ginger root, peeled
2 garlic cloves, peeled
2 tablespoons peanut oil
2 teaspoons honey
2 teaspoons rice vinegar
4 teaspoons rice cooking wine (also known as mirin)
2 teaspoons light soy sauce
2 tablespoons water
1) Preheat oven to 400 degrees.
2) Place tofu cubes into a glass baking dish, such as an 8” x 8” pan. Take care not to crowd the pieces of tofu. They should be single-layered in the dish. You may have a few extra pieces of tofu that may not fit in the pan. Set the baking dish with tofu aside.
3) Grate the ginger finely into a medium bowl so that you have about a packed ½ teaspoon of ginger root.
4) Grate the garlic also into the bowl.
5) Add the peanut oil, honey, rice vinegar, rice cooking wine, light soy sauce and water. Whisk well to combine all ingredients.
6) Pour the marinade over the tofu pieces. Turn tofu pieces to coat well. It will seem like not enough liquid but when it has baked the tofu will have absorbed all the marinade.
7) Bake in oven at 400 degrees F for about 15 minutes. Rotate pieces and bake again for about 15 minutes, checking periodically so that the liquid has not completely burned off.
8) If cooked properly in an appropriate-sized dish, the tofu should have absorbed mostly all the liquid.
9) Remove and eat alone with toothpicks, put into a stir fry, or serve with a dipping sauce!
© Shefaly Ravula/ Shef’s Kitchen