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Prep Time: 480 Minutes Cook Time: 50 Minutes |
Ready In: 530 Minutes Servings: 4 |
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Freezing tofu preserves it for future use, but definitely changes the texture, making it denser. A great way to use up a leftover half-block of tofu. (Vegan if made with vegetable stock.) Adapted from a recipe by Chichi Wang at Serious Eats. Ingredients:
1 (14 ounce) package regular tofu |
2 cups beef stock or 2 cups chicken stock or 2 cups vegetable stock or 2 cups dashi |
1/4 cup dark soy sauce |
1/4 cup sake or 1/4 cup rice wine |
1/4 cup mirin or 2 tablespoons sugar |
sliced green onion, for garnish |
Directions:
1. Wrap tofu in cheesecloth and freeze overnight (or up to 2 weeks). The tofu will turn yellow and leathery.
2. Run hot tap water over the frozen block until the cheesecloth can be removed. Put tofu in a large pot of boiling water for 15 minutes, until it softens.
3. Bring stock, soy sauce, sake and mirin to a boil in a medium pot. Cut tofu into 1 cubes and add to simmering liquids. Simmer 25 minutes over medium-low heat, until the tofu has absorbed all but 1 tbsp of liquid. Sprinkle with sliced green onions before serving.
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