Sunday, March 16, 2008
nori-wrapped tofu
The fishy nori and chewy tofu come together in a dish that has not yet received a clever name. My friend Daisie suggested that naming meatless food with meat-inspired names is strange (and makes people think vegans are crazy). I am refraining from such naming for a while to see if it makes any impact on me.
1 one pound block of firm tofu
1 sheet nori
soy sauce
sesame seeds
Freeze the block of tofu (I didn't remove it from the package) overnight and then defrost completely. This will make the texture chewier. Drain the water, squeeze most of the water from the tofu, it's spongier now. Cut it in half (crosswise) and drizzle on some soy sauce and let it marinate for a little bit.
Cut a sheet of nori in half (longwise) and wrap each half around each half of the tofu block. Repeat. With a sharp knife, slice the wrapped tofu.
Spread some oil on a hot skillet, just a thin layer. Place some of the slices on the skillet, sprinkle with sesame seeds and let them grill. Leave them alone so they develop a nice crust. Turn and cook the other side. Cook them in batches so you don't crowd the pan and reapply oil when the pan looks dry.
Serve as finger food or as part of a meal with veggies and rice or noodles. Pictured here are soba noodles, kale and raw ribbons of carrot and green onions. I have also heard of them cooked in a curry.
1 one pound block of firm tofu
1 sheet nori
soy sauce
sesame seeds
Freeze the block of tofu (I didn't remove it from the package) overnight and then defrost completely. This will make the texture chewier. Drain the water, squeeze most of the water from the tofu, it's spongier now. Cut it in half (crosswise) and drizzle on some soy sauce and let it marinate for a little bit.
Cut a sheet of nori in half (longwise) and wrap each half around each half of the tofu block. Repeat. With a sharp knife, slice the wrapped tofu.
Spread some oil on a hot skillet, just a thin layer. Place some of the slices on the skillet, sprinkle with sesame seeds and let them grill. Leave them alone so they develop a nice crust. Turn and cook the other side. Cook them in batches so you don't crowd the pan and reapply oil when the pan looks dry.
Serve as finger food or as part of a meal with veggies and rice or noodles. Pictured here are soba noodles, kale and raw ribbons of carrot and green onions. I have also heard of them cooked in a curry.
