Soy-Roasted Tofu with Asian Greens
By Chef John Ash
1 block Organic Tofu use Firm Tofu
1/4 cup Soy Sauce
1/4 cup Sake or Dry White Wine
1/4 cup Mirin (Sweet Rice Wine)
2 tablespoons Sugar
3 tablespoons Organic Green Onions (White and Green parts) chopped
3 tablespoons Ginger Root peeeld and chopped
1 small Organic Lemon thinly sliced
4 tablespoons Olive Oil
1 pound baby bok choy - wahsed and cut diagonally
1 cup Soybeans (Edamame) shelled and blanched
1 pound Pea Shoots or Pea Leaves washed
Garlic Stock (see recipe below)
Garnish if you like with toasted sesame seeds and fresh daikon radish sprouts or onion sprouts.
Wrap and press the tofu to remove excess water. Slice into 4 rectangles and set aside.
Combine the marinade ingredients, except the lemon slices, in a small saucepan and bring to a boil.
Remove from the heat and cool to room temperature.
Add the lemon slices, pour the cooled marinade over the tofu, and marinate in the refrigerator for at least 2 hours and up to 8, depending on your preference and schedule. (The longer it sits, the stronger the flavor will be.)
Turn the tofu occasionally so that the pieces absorb the marinade evenly.
When ready to serve, preheat the oven to 450 degrees.
Heat 2 tablespoons of the olive oil in an ovenproof sauté pan (preferably nonstick) over medium-high heat.
Remove the tofu from the marinade and quickly sauté the slices on one side until lightly browned and “lacquered” looking.
Turn the tofu over and place the pan in the oven for 3 to 4 minutes, or until the tofu is just warmed through and nicely colored. Be careful not to burn.
While the tofu is cooking, in another skillet, heat the remaining 2 tablespoons of oil over medium-high heat.
Add the bok choy and edamame and stir-fry for a minute or two. Add the pea shoots and stir-fry for a minute longer.
Add 1 cup of garlic stock and bring to a boil, stirring the whole time. Season the vegetables to taste with salt and a few drops of hot pepper sesame oil.
Place the vegetables and broth in the center of shallow, warm bowls and top with the tofu. Garnish with sesame seeds and sprouts, if desired, and serve immediately.
Squeeze out the garlic from two whole heads of roasted garlic and mash as well as you can.
Stir this into 1 quart of vegetable stock, along with a few coins of fresh ginger, if desired, and simmer for a few minutes to develop the flavor.