Tuesday, June 23, 2009

Like White on Rice

I had never used a rice cooker before tonight. It hasn't been on my top ten list of kitchen gadgets to buy, but since my good friend Chad (What up?!?!) is in the middle of packing and moving, I have become the proud new foster parent of a cute little red rice cooker. All you do is add measured amounts of rice and water, plug it in, and you're good to go. It's pretty cool, although I had this fantasy that it would be done in, like, five minutes or something. It's not really that different from making it on the stove top, except that when I do, I find myself constantly adjusting the heat.

Since I wasn't feeling the greatest, I thought I would just make some white rice and call it a day. But then I saw some tofu chillin' in my fridge and thought, "What the heck." I can always use some protein. Enter: The NY Times Recipes for Health section. (Yes, I'm like a broken record!) But I remembered a tofu recipe that I had made before. I was all over it. The tofu marinated while the rice cooked, and then the tofu took a mere five minutes to cook. Fab. I made a few adjustments, including changing the yield (maybe I should just be eating less?) and subbing out the mirin (cuz I didn't have any). Check it out ya'll:



Pan-Fried Marinated Tofu

1 tablespoon Asian sesame oil
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon minced or grated fresh ginger
1 1/2 teaspoons sugar
1 pound firm tofu
1 tablespoon canola or peanut oil
Cooked rice (optional for serving)

1. Combine the oil, soy sauce, vinegar, ginger, and sugar in a large bowl. Whisk together well.

2. Drain the tofu and pat dry with paper towels. Slice into 1/2-inch thick slabs. Add to the bowl with the marinade and gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.

3. Heat the oil over medium-high heat in a large, nonstick skillet. When the oil is hot, add the tofu in one layer (cook in batches if needed). Cook for 1 - 2 minutes, until lightly browned. Turn the tofu over and cook another 1 - 2 minutes, or until lightly browned on the other side. Remove from the pan and serve with additional marinade or soy sauce, and rice if desired. Serves 3.

7 comments:

Jennifer said...

This looks light and refreshing. How long can tofu stay in a refrigerator. I love ginger. Hope you are feeling better.

Tina said...

Thanks J. There is a "use by" date stamped on tofu packaging so there's no mystery.

Sharon said...

That looks so good. I am going to try it! Perfect for summer.

Helena said...

Dang, that looks yummy.

Chad said...

Woohoo! Another "rice cooker" converter. So glad you are making use out of it!!!

ATigerInTheKitchen said...

Thanks for sharing...I always have a brick of tofu in the refrigerator for when the urge strikes! Will be trying your recipe soon...

WendyB said...

I love that you're a foster parent to a rice cooker.