Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1 tablespoon of shichimi togarashi (Japanese seven-spice blend)
- 2 tablespoons of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 1 tablespoon of chopped scallions (optional)
Special Equipment Needed:
- Non-stick skillet or wok
- Spatula
Step-by-Step Instructions:
1. Drain the tofu and cut it into small cubes. Pat them dry with a paper towel.
2. In a small bowl, mix the shichimi togarashi, soy sauce, mirin, and sesame oil.
3. In another small bowl, mix the cornstarch and water to make a slurry.
4. Heat a non-stick skillet or wok over medium-high heat. Add the tofu and cook until lightly browned, stirring occasionally, for about 5 minutes.
5. Add the shichimi togarashi mixture to the skillet and stir to coat the tofu. Cook for another 2-3 minutes until the sauce thickens.
6. Add the cornstarch slurry to the skillet and stir until the sauce thickens and coats the tofu evenly.
7. Garnish with chopped scallions (optional) and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 180
- Fat: 11g
- Carbohydrates: 11g
- Protein: 12g
- Sodium: 920mg
- Fiber: 1g
- Sugar: 3g
Substitutions for ingredients:
- Shichimi togarashi can be substituted with red pepper flakes or cayenne pepper.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
Variations:
- Add vegetables such as bell peppers, mushrooms, or broccoli to the skillet.
- Use silken tofu instead of firm tofu for a softer texture.
- Add a tablespoon of honey or maple syrup to the shichimi togarashi mixture for a sweeter taste.
Tips and Tricks:
- Pat the tofu dry before cooking to prevent it from sticking to the skillet.
- Use a non-stick skillet or wok to prevent the tofu from sticking.
- Adjust the amount of shichimi togarashi to your taste preference.
Storage Instructions:
- Store leftover shichimi tofu in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the shichimi tofu in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the shichimi tofu on a bed of rice or noodles.
- Garnish with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Steamed rice
- Soba noodles
- Stir-fried vegetables
Suggested Side Dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting Advice:
- If the tofu sticks to the skillet, add more oil to the skillet before cooking.
- If the sauce is too thick, add a tablespoon of water to thin it out.
Food Safety Advice:
- Make sure to cook the tofu until it is heated through to prevent foodborne illness.
Food History:
- Shichimi togarashi is a popular Japanese spice blend that typically includes red chili pepper, black pepper, sesame seeds, dried orange peel, ginger, and nori.
Flavor Profiles:
- Spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve hot as a main dish or as a side dish.
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Region: Japanese