Ginger Sesame Tofu Sauce By Deborah Madison Recipes

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GINGER-SESAME TOFU SAUCE BY DEBORAH MADISON



Ginger-Sesame Tofu Sauce by Deborah Madison image

Entered for safe-keeping, requesting my vegetarian friends to test this for me. From "This Can't Be Tofu!" by Deborah Madison. This has the texture of a thin mayonnaise, and can be drizzled on cubes of fresh tofu, over romaine salad or cole slaw, or over grilled fish or chicken (if you aren't vegetarian). Over sauteed vegetables this can add an unexpected accent.

Provided by KateL

Categories     Sauces

Time 10m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 10

1 tablespoon fresh ginger, chopped
1 tablespoon jalapeno chile, seeded and chopped
1 garlic clove
1/4 cup fresh cilantro, chopped
1 tablespoon tahini or 1 tablespoon sesame paste
1 teaspoon dark sesame oil
3 tablespoons fresh lime juice
4 ounces silken tofu
1/4 teaspoon salt, plus more to taste
fresh ground pepper, to taste

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 TRIANGLES IN CREAMY NUT BUTTTER SAUCE WITH SCALLIONS



Tofu Triangles in Creamy Nut Buttter Sauce with Scallions image

Provided by Deborah Madison

Categories     Food Processor     Nut     Fry     Vegetarian     Tofu     Vegan

Yield Serves 2 to 4

Number Of Ingredients 15

Tofu Triangles:
1 carton firm tofu, drained
2 tablespoons peanut or sesame oil, for frying
2 scallions including the greens, thinly sliced on the diagonal
1 tablespoon toasted white or black sesame seeds
The Creamy Nut Butter Sauce:
1/4 cup regular soy sauce
1 tablespoon tamari
1/4 cup sesame paste, peanut butter, or cashew butter
2 tablespoons rice wine vinegar
2 tablespoons white or light brown sugar
1/2 teaspoon red pepper flakes or chili oil
2 scallions, finely chopped
1/3 cup water or stock
Pinch salt

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.

SEARED TOFU WITH MISO SAUCE



Seared Tofu with Miso Sauce image

This basic tofu is delicious alone and with the miso sauce. But you have a host of other options as well: you can smother it with sautéed mushrooms or onions, you can put it in a sandwich with the works, or you can even slice it thinly then toss it with skinny udon noodles and peanut sauce. There are endless possibilities.

Provided by Deborah Madison

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 pound tofu, drained
Freshly ground black pepper, to taste
Sea salt, to taste
Soy sauce, to taste, Worcestershire sauce, steak sauce, or tamari will work
Miso Sauce, recipe follows
Scallions, slivered
Black sesame seeds, toasted, Several pinches
6 tablespoons white miso
2 teaspoons sugar, Or coconut sugar
1 tablespoon lemon, fresh, Meyer lemon, or Yuzu juice (or more to taste) work as well
2 tablespoons rice wine vinegar, Mirin

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.

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