Corn Salad with Chile and Lime
Ginger Basked Tofu
1 pound extra-firm tofu, sliced into 1/2-inch thick rectangles
1/4 cup sesame oil
1 tablespoon garlic, minced (2-3 cloves)
2 tablespoons fresh ginger, peeled and minced (2-inch piece)
1/3 cup soy sauce
1/3 cup Mirin (sweet rice wine)
1/4 cup maple syrup
- Preheat oven to 400ºF.
- Pat the tofu rectangles dry with a paper towel, and place on a sheet pan with a rim. Brush the tofu with the sesame oil. Bake for 30 minutes, flipping each piece over after 15 minutes. Carefully drain most of the oil from the sheet pan. Mix together the ginger, garlic, tamari, Mirin and maple syrup, and pour it over the tofu. Bake for another 15 minutes until the tofu is firm and the sauce has reduced. Remove from heat and serve, drizzled with the sauce from the baking pan and garnished with fresh minced ginger, sesame seeds and scallions.
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