Here, I’m starting the tofu on top of the stove and finishing it in a hot oven, a technique often used in restaurants for meat and fish. You can also prepare it on the grill, or solely on the stovetop, but you’ll need to watch it carefully, as the sugar in the marinade can burn. The greens are available in Asian markets and in many large supermarkets. You can certainly substitute other greens, but try these if you can find them. The Garlic Stock is very little effort for great flavor. It’s best if you start with a good homemade Vegetable Stock.
WRAP AND PRESS the tofu to remove excess water. Slice into 4 rectangles and set aside.
Combine the marinade ingredients, except the lemon slices, in a small saucepan and bring to a boil. Remove from the heat and cool to room temperature. Add the lemon slices, pour the cooled marinade over the tofu, and marinate in the refrigerator for at least 2 hours and up to 8, depending on your preference and schedule. (The longer it sits, the stronger the flavor will be.) Turn the tofu occasionally so that the pieces absorb the marinade evenly.
When ready to serve,
While the tofu is cooking, in another skillet, heat the remaining
Place the vegetables and broth in the center of shallow warm bowls and top with the tofu. Garnish with sesame seeds and sprouts, if desired, and serve immediately.
If you like with toasted sesame seeds and fresh daikon radish sprouts or onion sprouts
© 2004 John Ash. All rights reserved.