10 April 2011

Sesame-Miso Tofu

At some point during the week, I saw a link to a recipe for scallion pancakes. They seemed delicious, I happened to have a bunch of green onion lying around, and I wanted something other than rice with my generic Asian tofu dinner that I was going to make. Seemed like the perfect accompaniment. Now, usually when I make bread, I follow the recipe precisely. I've learned my lesson in the past with baking; there is too much chemistry, too little room for experimentation. A very fine line to walk, and I've done my fair share of hiking it in clown shoes. Not a good idea.
Except this time, I think I came out ahead. Yes, I toyed with the recipe - but when your recipe has two ingredients (flour and water), you get a bit of lee-way. From past bread baking, I know that adding yogurt to a dough gives it a bit of acid tang (to substitute for lack of a starter) and a bit of fluff. I wasn't quite in the mood for a thin, fried thick - a doughier hunk, capable of soaking up the sauce, seemed in order. The sauce I prepared was very ad-hoc, and lightly measured. I'll do my best to recount it below, but there are omissions, guesses, and outright fabrication of ingredients as transcribed.
Seasame-Miso Tofu
Serves 2
12 oz extra firm tofu, cubed
3-4 carrots, sliced
handful of snap peas, winter peas, etc
1 small white onion, sliced into strips
1/4 cup + 1 tbsp water (5 tbsp)
3-4 sprigs green onion, diced
loose handful of thai basil
2 tbsp red miso paste
2 tsp sesame oil
2 tsp Sriracha (optional)
1 tsp olive oil
pinch of poppy seeds
pinch of cumin
pinch of corn starch

In a large frying pan, with a bit of oil, start cooking the onion over medium. After a few minutes, throw in the tofu. Let cook without stirring for up to 5 minutes, until the tofu has begun to brown on a side. Throw in the carrots and let cook for 5 more minutes, then throw in the peas.

In a small bowl, combine the rest of the ingredients and stir thoroughly. The consistency should be somewhat watery. Add to the frying pan, and continue stirring and cooking until you want to call it done.
Doughy Scallion Cake
Makes 1 pancake (serves 2?)
1/2 cup all-purpose flour
3 tbsp water
1 tbsp yogurt
squeeze of honey
3-4 sprigs green onion, diced
loose handful of thai basil, shredded

In a kettle, boil some water. Put the 1/2 cup of flour in a mixing bowl that can hove boiling water poured into it. Once the water is boiling, add approximately 3 tbsp of it (fill a 1/4 cup somewhat short of the rim), the squeeze of honey, and the yogurt. Mix thoroughly for a minute with a spoon. It should be cohesive and not sticky; if sticky, add more flour in small quantities. If it doesn't form a ball, add a tiny bit more water.

Flour your hands, a work surface, and the dough, and knead it a few times. Put back in the bowl, cover, and let it rest for at least 30 minutes. While its resting, feel free to prepare the above recipe. After thirty minutes, roll it out very flat on a floured work surface. Sprinkle the onion and basil on top, then roll up, spiral, and roll into a thicker pancake again.

In a frying pan over medium-high, add just enough oil to coat the bottom. When the oil shimmers, put in the cake and constantly swirl the pan above the flame. Flip after 2 minutes or less, and cook the same way on the other side for 2 minutes or less. Place on paper towel, dab off excess oil, and serve immediately.

No comments:

Post a Comment