Ginger Sesame Tofu Sauce By Deborah Madison Food

GINGER-SESAME TOFU SAUCE BY DEBORAH MADISON

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.

TOFU SIMMERED IN HOISIN SAUCE BY DEBORAH MADISON

Steps:

• If using soft tofu, it is easier to crumble it and heat it up as part of the sauce in step 5.
• If using hard tofu, drain it, wrap it in a towel and press while assembling the ingredients for the sauce. Slice it crosswise to a scant 1/2 inch thick, then into triangles. Blot with paper toweling.
• Heat a nonstick skillet, brush with 2 teaspoons of peanut oil, then add the cut up hard tofu. Fry over medium-high heat until golden, then turn, adding another 2 teaspoons of peanut oil, and browning the other side.
• Combine the hoisin sauce, soy sauce, rice wine (or sherry), garlic, pepper and remaining 1 teaspoon of peanut oil.
• Stir in the water or stock, then pour the mixture over the tofu and shuffle the pan back and forth to distribute it evenly.
• Cook over medium heat until bubbling and slightly reduced, about 2 minutes.
• Garnish with sesame seeds and sliced scallions.

SEARED TOFU WITH MISO SAUCE

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.

TOFU TRIANGLES IN CREAMY NUT BUTTTER SAUCE WITH SCALLIONS

Steps:

• 1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
• 2. Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.
• 3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
• 4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
• 5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.