Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1 piece of kombu (4x4 inches)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 green onion, thinly sliced
- 1 tbsp sesame seeds, toasted
Special equipment needed:
- A container with a lid for marinating
Step-by-step instructions:
1. Drain the tofu and pat it dry with paper towels. Cut it into 1-inch cubes and set aside.
2. In a small saucepan, combine soy sauce, mirin, rice vinegar, sugar, garlic, and ginger. Heat over medium heat until the sugar dissolves.
3. Add the kombu to the saucepan and let it simmer for 5 minutes. Remove from heat and let it cool.
4. Place the tofu cubes in the container and pour the cooled marinade over them. Make sure the tofu is fully covered with the marinade.
5. Cover the container with a lid and refrigerate for at least 2 hours, or overnight for a stronger flavor.
6. When ready to serve, remove the tofu from the marinade and discard the kombu. Sprinkle with green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 5 minutes
Temperature:
Marinate in the refrigerator at 40°F or below.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 130
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 9g
Dietary fiber: 1g
Total sugars: 5g
Protein: 9g
Substitutions for ingredients:
- Tamari can be used instead of soy sauce.
- Sake can be used instead of mirin.
- Apple cider vinegar can be used instead of rice vinegar.
- Brown sugar can be used instead of white sugar.
Variations:
- Add sliced shiitake mushrooms to the marinade for extra flavor.
- Use this tofu as a topping for salads or rice bowls.
- Grill the marinated tofu for a smoky flavor.
Tips and tricks:
- Use a firm tofu to prevent it from falling apart during marinating.
- Toast the sesame seeds in a dry pan over medium heat until golden brown.
- Use the leftover marinade as a dressing for salads or stir-fries.
Storage instructions:
Store the marinated tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The tofu can be eaten cold or reheated in a pan over medium heat until heated through.
Presentation ideas:
Serve the tofu on a bed of greens or rice, garnished with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and toasted sesame seeds.
Pairings:
This tofu goes well with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Miso soup
- Edamame
- Pickled vegetables
Troubleshooting advice:
- If the tofu is too salty, rinse it with cold water before serving.
- If the tofu is too bland, marinate it for a longer time or add more garlic and ginger to the marinade.
Food safety advice:
- Make sure to marinate the tofu in the refrigerator to prevent bacterial growth.
- Discard the marinade after use to prevent cross-contamination.
Food history:
Kombu is a type of seaweed commonly used in Japanese cuisine. It is rich in umami flavor and is often used as a natural flavor enhancer.
Flavor profiles:
Salty, sweet, savory, umami.
Serving suggestions:
Serve this tofu as a main dish or as a side dish to a Japanese-inspired meal.
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Region: Japanese