Best Tofu Simmered In Hoisin Sauce By Deborah Madison Recipes

SEARED TOFU WITH MISO SAUCE

Seared Tofu with Miso Sauce image

This basic tofu is delicious alone and with the miso sauce. But you have a host of other options as well: you can smother it with sautéed mushrooms or onions, you can put it in a sandwich with the works, or you can even slice it thinly then toss it with skinny udon noodles and peanut sauce. There are endless possibilities.

Provided by Deborah Madison

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound tofu, drained
Freshly ground black pepper, to taste
Sea salt, to taste
Soy sauce, to taste, Worcestershire sauce, steak sauce, or tamari will work
Miso Sauce, recipe follows
Scallions, slivered
Black sesame seeds, toasted, Several pinches
6 tablespoons white miso
2 teaspoons sugar, Or coconut sugar
1 tablespoon lemon, fresh, Meyer lemon, or Yuzu juice (or more to taste) work as well
2 tablespoons rice wine vinegar, Mirin

Steps:

Drain the tofu then slice it crosswise into 6 pieces. Heat a cast iron or non-stick skillet. Add the tofu, sprinkle with salt and pepper, and cook over medium-high heat until golden. At first it will twitch around as the water in the tofu turns to steam, but then it will settle down. (Note: Tofu has fat in it so it will brown without adding more oil.) Once the first side is browned, turn and cook the second side, around 10 minutes in all. Shake over a tablespoon or two of your sauce of choice (soy, tamari, Worcestershire), season with salt and pepper to taste, and immediately turn off the heat. You can move to Step 2 while the tofu cooks.
While the tofu is cooking, using a small saucepan, mix the miso with the sugar and lemon juice. Cook over low heat and cook while stirring until the sugar is dissolved and the mixture is bubbly, about a minute. Let it cook, then stir in the lemon zest and vinegar. Taste to make sure the mixture has enough lemon (if using Meyer lemon, you might want to add a little more juice).
Place the tofu on a plate. Spoon the sauce over the finished tofu and garnish with the scallions and sesame seeds.

GINGER-SESAME TOFU SAUCE BY DEBORAH MADISON

Ginger-Sesame Tofu Sauce by Deborah Madison image

Entered for safe-keeping, requesting my vegetarian friends to test this for me. From "This Can't Be Tofu!" by Deborah Madison. This has the texture of a thin mayonnaise, and can be drizzled on cubes of fresh tofu, over romaine salad or cole slaw, or over grilled fish or chicken (if you aren't vegetarian). Over sauteed vegetables this can add an unexpected accent.

Provided by KateL

Categories Sauces

Time 10m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon fresh ginger, chopped
1 tablespoon jalapeno chile, seeded and chopped
1 garlic clove
1/4 cup fresh cilantro, chopped
1 tablespoon tahini or 1 tablespoon sesame paste
1 teaspoon dark sesame oil
3 tablespoons fresh lime juice
4 ounces silken tofu
1/4 teaspoon salt, plus more to taste
fresh ground pepper, to taste

Steps:

Put the first 7 ingredients (through the lime juice) in the small bowl of a food processor and process until well blended, about 2 minutes.
Add the tofu, 1/4 teaspoon salt, and continue processing, stopping once or twice to scrape down the sides, until you have a smooth, green-flecked sauce.
Taste for salt and season with pepper, to taste.
If sauce is too thick for your taste, or it thickens in the refrigerator, thin it by whisking in water as needed.

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