Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 umeboshi plums, pitted and mashed
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 teaspoon of grated ginger
- 1 teaspoon of honey
- 1 clove of garlic, minced
- 1 green onion, thinly sliced
- 1 tablespoon of sesame seeds, toasted
Special equipment needed:
- None
Step-by-step instructions:
1. Drain the tofu and press it gently with paper towels to remove excess water. Cut the tofu into 1-inch cubes and set aside.
2. In a small bowl, combine the mashed umeboshi plums, soy sauce, mirin, sesame oil, rice vinegar, grated ginger, honey, and minced garlic. Whisk until well combined.
3. Place the tofu cubes in a shallow dish and pour the umeboshi marinade over them. Toss gently to coat the tofu evenly.
4. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or overnight for a stronger flavor.
5. When ready to serve, transfer the marinated tofu to a serving platter and sprinkle with sliced green onions and toasted sesame seeds.
- Time:
Preparation time: 10 minutes
- Marinating time: 1 hour or overnight
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 130
- Total fat: 9g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 350mg
- Total carbohydrates: 6g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 8g
Substitutions for ingredients:
- Instead of umeboshi plums, you can use 1 tablespoon of miso paste.
- Instead of mirin, you can use 1 tablespoon of sake or white wine.
- Instead of rice vinegar, you can use apple cider vinegar or white vinegar.
- Instead of honey, you can use agave nectar or maple syrup.
Variations:
- Add sliced shiitake mushrooms to the marinade for extra flavor and texture.
- Use the marinated tofu as a filling for sushi rolls or as a topping for salads.
- Grill or pan-fry the marinated tofu for a crispy exterior.
Tips and tricks:
- Use a tofu press to remove excess water from the tofu for a firmer texture.
- Toast the sesame seeds in a dry skillet over medium heat until golden brown and fragrant.
- For a spicier marinade, add a pinch of red pepper flakes or a dash of hot sauce.
Storage instructions:
- Store the leftover marinated tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the marinated tofu cold or at room temperature.
Presentation ideas:
- Arrange the marinated tofu cubes on a bed of lettuce or cabbage leaves for a colorful presentation.
- Garnish the platter with fresh herbs, such as cilantro or parsley.
Garnishes:
- Sliced green onions and toasted sesame seeds
Pairings:
- Serve the umeboshi-marinated tofu with steamed rice and stir-fried vegetables for a complete meal.
- Pair with a chilled glass of sake or green tea.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the tofu is too soft or crumbly, it may not have been pressed enough before marinating.
- If the marinade is too salty, reduce the amount of soy sauce or add more honey or mirin to balance the flavors.
Food safety advice:
- Use clean utensils and a clean dish to marinate the tofu.
- Store the leftover tofu in the refrigerator and discard any that has been left at room temperature for more than 2 hours.
Food history:
- Umeboshi plums are a traditional Japanese ingredient that have been used for centuries in cooking and medicine. They are made by pickling Japanese apricots in salt and red shiso leaves.
Flavor profiles:
- The umeboshi marinade is salty, tangy, and slightly sweet, with a hint of umami from the soy sauce and sesame oil.
Serving suggestions:
- Serve the umeboshi-marinated tofu as a vegan or vegetarian main dish or as a side dish for a Japanese-inspired meal.
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Region: Japanese