Subj : 23's Top 50 Recipes - 23
To   : All
From : Dave Drum
Date : Tue Jan 09 2024 16:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Tofu & Broccoli w/Ginger-Garlic Teriyaki Sauce
 Categories: Vegetables, Herbs, Chilies, Wine
      Yield: 4 servings
 
MMMMM----------------------------TOFU---------------------------------
     28 oz (2 pkg) extra firm tofu;
           - drained
           Neutral oil
    3/4 c  Cornstarch
           Salt & black pepper
      1 lb Broccoli; in small 1"
           - florets, stems reserved
           Chopped cilantro leaves;
           - topping (opt)
           Toasted white sesame seeds;
           - topping (opt)
           Cooked rice; to serve

MMMMM-----------------------TERIYAKI SAUCE----------------------------
    1/2 c  Soy sauce or tamari
    1/2 c  Mirin
  2 1/3 c  Sake
    1/4 c  Granulated sugar
      1    (1") piece ginger; peeled,
           - grated
      1 cl Garlic; peeled, grated
 
  Arrange racks in the middle and bottom of the oven, and
  heat the oven to 425ºF/218ºC. You will need 2 sheet
  pans. Line one with parchment paper.
  
  Prepare the tofu: Cut each block of tofu crosswise into
  1/2" slices and pat them dry with a kitchen towel.
  
  In a large baking dish or rimmed plate, drizzle 3 to 4
  tablespoons of oil. In another large baking dish or
  rimmed plate, scatter the cornstarch, season it with 1
  teaspoon of salt and a few pinches of black pepper, and
  toss to combine.
  
  Place each slice of tofu in the oil and coat both sides,
  then dip the tofu into the cornstarch and lightly coat
  both sides. Place the coated tofu straight onto the
  lined sheet pan. Continue until all the tofu has been
  coated. All of the tofu should fit on one sheet pan.
  
  Place the tofu onto the middle rack in the oven and bake
  for 30 to 35 minutes, flipping halfway through cooking,
  until lightly golden and crisp to the touch.
  
  On the second sheet pan, lay out the broccoli and
  drizzle with oil. Season with salt and black pepper.
  Place on the bottom rack of the oven and roast for 20 to
  22 minutes, until tender and golden in parts.
  
  Meanwhile, make the teriyaki sauce by combining the soy
  sauce, mirin, sake, sugar, ginger and garlic in a medium
  saucepan. Bring to a boil (this should take 2 to 3
  minutes), stirring to dissolve the sugar. Once it boils,
  reduce the heat to medium-low and simmer, stirring
  occasionally, until there is a layer of light brown foam
  on top, 12 to 15 minutes. Remove from the heat and let
  cool for 5 to 10 minutes. It will continue to thicken as
  it cools.
  
  To serve, top the rice with the tofu and broccoli and
  drizzle with the teriyaki sauce. If using, finish with
  cilantro leaves and sesame seeds.
  
  By: Hetty Lui McKinnon
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Digging for fossils in the freezer.
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