Tuesday, May 28, 2013

ginger garlic tofu & rice

I made this in remembering the meal I had at Momofuku. It's super easy and flavorful. While it's similar to a soba noodle dish I posted some time back, I think the flavors are a bit cleaner without the sesame. And it is definitely ginger filled, which I love.

1 cake of firm tofu
1 1/2 cups basmati rice
2 cloves garlic, chopped fine
2 nubs of ginger, chopped fine
1/4 cup soy sauce
1/4 cup agave
2/3 cup rice wine vinegar
2 TB oil
1/2 tsp coriander

4-5 scallions, white and part of the green only, chopped fine
handful of cilantro, chopped fine

Press the tofu while you get the marinade together in a shallow baking dish. Cut the tofu into cubes and marinate for about ten minutes. Turn the pieces over and bake at 375 for 20 minutes. This is enough time to cook the basmati rice. When the tofu and rice are done, remove the tofu from the pan and drizzle the remaining marinade into the rice. Toss into the rice the chopped green onion and cilantro. Serve with steamed snap peas and pickled shitake mushrooms.

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