How I Don’t Starve Myself
I may not be disciplined enough to be a total vegetarian or a vegan yet but it’s encouraging to see so many celebrities like Mike Tyson and politicians like Bill Clinton, becoming vegetarians and vegans. I don’t even want to think about the conversations I’d have with my mom about becoming a total vegetarian or a vegan after just barely convincing her as to why I don’t eat meat. But, I never say ‘never’ so who knows? But until then, here is my mom’s tofu recipe that keeps me from starving to death. I tweaked it a little because she likes her tofu simmered in the sauce for about five minutes but I just pour the sauce over the tofu…so that I don’t starve waiting for it to simmer. You can go to ecokaren and see the detailed instructions with pictures. Enjoy!
Korean Style Tofu
1 container of Firm or Extra Firm Organic Tofu – sliced in 1/2″ thick
1/4 C olive oil
1/2 C of soy sauce or Tamari
1/2 C cold water
1/2 C chopped scallions
6 garlic cloves, minced
1 tbsp red pepper flakes (optional)
1 tsp black sesame seeds (optional)
1 tsp of grated ginger (optional)
- Combine scallions, garlic, pepper flakes (optional), ginger (optional) water and soy sauce in a medium bowl.
- Pat dry tofu slices or drain the water by putting the slices on a cutting board and leave it slanted against something underneath for about half an hour.
- Heat skillet or pan on medium heat.
- Brown tofu slices on both sides. This is the hard part. Tofu will undoubtedly stick to the pan if not careful. If you have a ceramic coated non-stick pan, this will be a piece of cake. I have stainless steel pan and it can be a disaster. But I use enough oil (thank goodness olive oil is good for you – just DO NOT heat in high heat to retain its goodness) and I make sure to tilt the pan to get the oil underneath the tofu so that they won’t stick. Make sure NOT to flip the tofu too many times because they will crumble. Just lift the edges a little so that oil can get underneath them. Browning one side should take about 5 minutes or so, depending on your stove. Then, turn them over carefully to brown the other side.
- When both sides are brown, put the tofu pieces on a single layer. Spoon the soy sauce mixture on top of the tofu layer. Then, layer some more tofu and repeat the process. Scrape off any remnants and add them to the tofu. You’ll love these crunchy pieces. Yum!
- Serve immediately. But if you make extra, you can spoon the sauce on top of the tofu layers and store them in a glass container. You can eat them cold or reheat in a pan or in a microwave. If you don’t want to bother with browning, you can drizzle the marinade over a cold or steamed tofu too. Store unused marinade in a glass jar for up to two weeks in the refrigerator.
Farmers Market and Tofu Photos by: ecokaren
Salmon Sashimi photo by: Sifu Renka