Hacked Tofu in Sesame Sauce
1 pound extra-firm tofu, packed in
water
¼ cup tamari soy sauce
1 tablespoon canola oil for greasing ¼ cup plus 2 tablespoons vegetable
stock
2 tablespoons peanut butter 2 tablespoons tahini
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon rice
wine vinegar
2 teaspoons chili oil
2 teaspoons minced fresh ginger 2 teaspoons shaoxing rice wine or
dry sherry
2 teaspoons organic granulated
sugar
2 medium carrots, peeled and
julienned
1 cup julienned jicama
½ medium cucumber, peeled,
seeded, and sliced Cooked rice or noodles for serving 1 green onion, finely sliced, for
garnish
Instructions: Drain the tofu and press all of the moisture out of it by wrapping it in a towel and placing a weight on top of it.
Cut the pressed tofu into 1⁄3-inch strips and place them in a freezer-safe storage container with a tight lid. Sprinkle half of the tamari over the strips, tightly cover and then gently turn the container until the tofu is coated. Freeze for at least 24 hours.
Thaw the tofu by placing it in the refrigerator for 1 day or floating the container in a bowl of cool water for 2 to 3 hours.
Preheat the oven to 400 degrees. Ready a baking sheet by greasing it with the canola oil.
Carefully place the tofu on the prepared baking sheet in a single layer. Bake for 15 minutes. Remove from the oven.
Using a spatula, turn each of the tofu pieces over and bake for 15 minutes, or until the tofu is crispy and browned. Remove from the oven. Transfer the tofu to a serving bowl with a lid, cover, and set it on the back of the stove to keep warm.
Place the vegetable stock in a 1-quart pot and whisk in the peanut butter and tahini until smooth. Add the garlic, vinegar, chili oil, ginger, wine, reserved tamari and sugar and whisk until smooth.
Place the pot over medium-high heat and bring to a boil. Add the carrots and jicama and cook, stirring constantly, for 1 minute, or just until the vegetables are slightly softened and warmed. Stir in the cucumber. Remove from the heat.
Pour the contents of the pot over the tofu and toss until well combined.
Serve hot over the rice garnished with the green onion.
Makes 4 to 6 servings (4 cups)
From “Plant Based Meats” by Robin Asbell