Later On

A blog written for those whose interests more or less match mine.

Tofu leeks

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Another ad-hoc meal. This time I used my MSMK 12″ nonstick skillet.

I’ve mentioned that freezing tofu and then thawing it in the fridge makes it like a water-filled sponge. The slightest pressure causes water to gush out of it, and by controlled firm squeezing it with your hands over the sink, you can pretty much empty it of water, leaving the sponge ready to soak up a marinade.

The texture is different — more like a fine sponge than the normal smoothness of tofu — but it is still tofu, and — especially when combined with some grain.

I had frozen half a block of tofu. I squeezed out the water and diced the squeezed-out tofu. Then I made a marinade, looking at this page for ideas. This is what I made:

Ponzu sauce
maple syrup
liquid smoke
onion powder
garlic powder
ground black pepper
Montreal steak seasoning
smoked paprika,
Frank’s RedHot Xtra Hot
sweet vermouth
extra-virgin olive oil

I whisked that together in a bowl, dumped in the cubes of tofu, and stirred with a silicone spatula. The tofu immediately absorbed almost all the liquid, but I left it for a while.

I brought two medium-small leeks from the store and halved those vertically and rinsed them well to remove all traces of dirt, then sliced them thinly including the green leaves. (I can’t believe I used to discard the leaves. What was I thinking?)

I drizzled some olive oil in the skillet, added the chopped leeks, and let it start cooking. I added:

1/2 cup cooked intact whole-grain Kamut®
1/2 teaspoon Windson salt substitute
about 5 dried tomatoes, sliced thinly

And stirred well to mix. I let that cook for five or six minutes, then I added:

marinated tofu cubes with leftover marinade

One nice thing about plant-based cooking: you can use leftover marinade in the dish you’re cooking, or as a sauce. (With meat — such as chicken — that would be a bad idea.)

After the tofu was heated through and had cooked a while, I had a bowl. Very tasty.

Written by Leisureguy

30 January 2023 at 4:28 pm

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