Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1/4 cup of rice vinegar
- 1/4 cup of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of honey
- 1 tablespoon of grated ginger
- 1 tablespoon of toasted sesame seeds
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of sliced scallions
Special equipment needed:
- A large bowl
- A small saucepan
- A tofu press (optional)
Step-by-step instructions:
1. Drain the tofu and press it for 30 minutes to remove excess water. If you don't have a tofu press, wrap the tofu in paper towels and place a heavy object on top of it.
2. In a small saucepan, combine the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and red pepper flakes. Heat the mixture over medium heat until the honey is dissolved.
3. Cut the tofu into small cubes and place them in a large bowl.
4. Pour the hot marinade over the tofu and toss gently to coat.
5. Sprinkle the toasted sesame seeds and sliced scallions over the tofu.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
7. Serve the sesame pickled tofu cold as a snack or appetizer.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
- Marinating time: 2 hours or overnight
Temperature:
- Room temperature for pressing the tofu
- Medium heat for heating the marinade
Serving size:
- 4 servings
Nutritional information:
- Calories: 140
- Fat: 8g
- Carbohydrates: 8g
- Protein: 10g
- Sodium: 670mg
- Sugar: 5g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of rice vinegar.
- Tamari can be used instead of soy sauce.
- Maple syrup can be used instead of honey.
- White sesame seeds can be used instead of toasted sesame seeds.
Variations:
- Add sliced cucumbers or carrots to the marinade for extra crunch.
- Use black sesame seeds instead of toasted sesame seeds for a different look.
- Add a splash of lime juice for a tangy twist.
Tips and tricks:
- Use a tofu press to remove as much water as possible from the tofu, so it can absorb more flavor.
- Toast the sesame seeds in a dry pan over medium heat until golden brown and fragrant.
- Use a sharp knife to cut the tofu into small cubes, so it doesn't crumble.
Storage instructions:
- Store the sesame pickled tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The sesame pickled tofu is best served cold and doesn't need to be reheated.
Presentation ideas:
- Serve the sesame pickled tofu in a small bowl or on a plate.
- Garnish with extra sliced scallions and sesame seeds.
Garnishes:
- Sliced scallions
- Toasted sesame seeds
Pairings:
- Serve the sesame pickled tofu with steamed rice or noodles.
- Pair with a side of stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the tofu is too watery, press it for longer or use a tofu press.
- If the marinade is too salty, add a little more honey or water to balance the flavors.
Food safety advice:
- Make sure to use clean utensils and a clean bowl when preparing the tofu.
- Store the sesame pickled tofu in the refrigerator and discard any leftovers after 3 days.
Food history:
- Pickling is a traditional method of preserving food that has been used for thousands of years in many cultures around the world.
Flavor profiles:
- The sesame pickled tofu has a tangy, savory, and slightly sweet flavor, with a hint of spice from the red pepper flakes.
Serving suggestions:
- Serve the sesame pickled tofu as a snack or appetizer, or as a side dish with a meal.
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