Follow by Email

Tuesday, September 15, 2015

Tofu Steak

Grilling/BBQ season is coming up in few months, and this recipe is sure to please your taste buds whether you grill on a grill or on a pan on a stove. I marinade Tofu in soy sauce, sesame seeds oil, few asian spices, and one special ingredient - Liquid smoke. It gives not just flavor but that amazing barbecue aroma to the dish. I serve this tofu steak with arugula and fresh orange segments in one perfect marriage of sweet, sour, and a little bitter tastes. It also goes well with grilled vegetables. One thing to keep in mind is to use extra firm tofu as it stays intact on grill unlike their soft, and medium firm counterparts. Also marinated tofu should be cooled in refrigerator for around 15-20 minutes.

Ingredients :-

1. 1lb Extra Firm Tofu, 
1 tsp Smoked Paprika
1-1/2 tsp Cumin Powder
1 tsp Chines Five Spice
1-1/2 tsp Oregano
6-7 Garlic Cloves, finely chopped
1 tsp Sambal (or to taste)
1-1/2 tbsp Schezwan Sauce (or to taste)
1-1/2 tbsp Plum Sauce
1-1/2 tbsp Lite Soy Sauce
1-1/2 tsp Liquid Smoke
1 tsp White Vinegar
1 tsp Sesame Seeds Oil
1-1/2 tbsp Olive Oil
Salt to taste

2. Drain off the water from Tofu,

3. cut in half lengthways and sideways to make 4-5 ‘steaks’ and let them on paper towel for 15 minutes.

4. In bowl, mix sesame seeds oil, olive oil,

5. add chopped garlic, smoked paprika, cumin powder, oregano, Chinese five spice, mix.

6. Next goes in sambal, schezwan sauce, plum sauce, soy sauce, liquid smoke, and salt.

7. Whisk this marinade for 2 minutes.

8. Now take deep dish, pour some marinade first,

9. arrange tofu steaks in it. Spread sauce on top of tofu, cover with cling wrap, and refrigerate for 15 minutes.

10. Pre heat grill pan for 4-5 minutes on medium-high heat.

11. Grease grill pan with cooking spray.

12. Sear tofu each side for 3 minutes.

13. Spread little more marinade on steaks.

14. Flip the tofu steak, apply little more sauce, and sear on other side for 3 more minutes.

Serve hot on bed of baby arugula and fresh orange segments.


No comments: