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Marinated Nigari Tofu

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      Title: MARINATED NIGARI TOFU
 Categories: Chinese, Vegetarian
      Yield: 6 Servings
 
      2    Medium-sized cloves garlic,
           -minced
      2 tb Chinese sesame oil
      2 tb Soy sauce
      1 tb Mirin
      1    To 2 teaspoons brown sugar
           -(to taste)
      1 tb Fresh lemon juice
    1/4 ts Salt
           Crushed red pepper, to taste
           -(optional)
      1 lb Nigari tofu
 
  "Some people love their tofu plain.  Others find it dull unless it is
  marinated in strong delicious flavors, as in this recipe. Firm tofu
  marinates beautifully. (Softer varieties contain -- and thus expel --
  more water, causing the marinade to become dilute.)
  
  Nigari tofu is one of the firmest types available. You can find it in
  some Asian groceries and in many natural food stores. It usually comes
  vacuum-packed or in a container of water. If you can't get tofu
  labeled "nigari," just use the firmest you can find. Mirin is
  Japanese cooking sake, available in most Asian grocery stores. If you
  can't find it, substitute a sweet wine or sherry. (my note:  I use
  regular "hard" tofu from the grocery store, slice it and let it drain
  for a while. Also, I do not use the mirin or any substitute with
  alcohol, and it all still comes out great.)
  
  1. Combine all ingredients except tofu in a shallow pan or bowl. Whisk
  until well combined. (my note: I use a 9x13 baking dish.)
  
  2. Cut the tofu into 1/2 x 1 1/2-inch pieces.  Lay them out in the
  marinade in such a way as to allow maximum contact with the sauce.
  Marinate at room temperature for several hours (provided the room is
  not too hot, in which case, cover them and let them marinate in the
  refrigerator). Turn them and move them around every 20 to 30 minutes
  or so, and tilt the pan periodically, so the flavors of the marinade
  can make the rounds and the tofu gets deeply an evenly penetrated.
  
  3. After the tofu has been marinating for several hours you may either
  serve it at room temperature, or cover it tightly, and refrigerate
  until serving time. (It will keep for several days if it is fresh to
  begin with.)
  
  My Notes:  I am the only one here that likes tofu, so this is nice in
  that I don't have to eat it up all at once! It is delicious, and I
  like the pieces in with a salad, plopped onto noodles, or just by
  itself. If you don't like tofu, Karin, I'm sure someone else will
  enjoy the recipe ;-)
  
  From Still Life With Menu by Mollie Katzen
 
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