Teriyaki Tofu
Bill Paxton is a talented actor. He has starred in such movies as Stripes, The Terminator, Predator 2, Aliens, Weird Science, Tombstone, True Lies, Twister, and even Apollo 13. And while I think he could have done more with his role in Predator 2, I still believe he is extremely gifted. You see he is quite versatile in terms of the characters he portrays. Just put him in the right scene, with the right director, with the right dialogue, with the right supporting cast, and he will make the magic happen. I mean remember him in Aliens: “That’s it man, game over man, game over … Seventeen days? Hey man, I don’t wanna rain on your parade, but we’re not gonna last seventeen hours!”
Oh, that is pure theatrical genius. But what do Bill Paxton and vegan cooking have to do with each other? Well, the same versatility found in Mr. Paxton, can also be found in Tofu. In the vegan arsenal, tofu is a key player in the dinner line-up. Tofu, like Mr. Paxton, can morph itself into just about any type of role or should I say dish. Since it really has no flavor, you can pair it with just about sort of ingredient, herb, spice or marinade. You can grill it, sauté it, bake it, stir-fry it, and even blend it. You just need to put the tofu in the right scene, with the right director, and with the right dialogue and magic will happen.
Tonight, our scene will be set somewhere in Asia. Tofu will take the lead role behind an ensemble cast of ginger, garlic, soy sauce, and pineapple juice. With the help from extras such as baby bok choy, julienned red bell pepper, julienned carrots, and brown rice, Tofu will explode on the big screen as my version of TERIYAKI TOFU. And while this dish is not a blockbuster as there are no aliens, predators, or cyborgs; it is certainly a highly acclaimed indie film worthy of the praise and admiration of the academy.
Ingredients
- 1 Lbs. Extra Firm Tofu
- 6 oz. Pineapple Juice
- ¼ Cup Soy Sauce
- 2 Tsp. Sesame Oil
- 1 Tbs. Onion (grated)
- 1 Tsp. Ginger Root (grated)
- 1 Tsp. Garlic (grated)
- 2 Tsp. Rice Wine
- 1 Tbs. Brown Sugar
- 1 Tbs. Sweet Chili Paste
- 3 Cups Baby Bok Choy (chopped)
- 2 Red Bell Peppers (sliced)
- 3 Med. Carrots (sliced)
- ½ Tsp. Ginger Root (grated)
- 2 Garlic Cloves (minced)
- 2 Tsp. Sesame Oil
- 1 Tbs. Soy Sauce
- 2 Cups Cooked Brown Rice
Instructions
Cut your tofu into 8 even slices and place them on top of several paper towels. Top with additional paper towels and something heavy, like a cast iron skillet, and press your tofu for about an hour. As the tofu presses, in a small bowl, whisk together your pineapple juice, soy sauce, sesame oil, onion, ginger, garlic, rice wine, brown sugar, and chili paste. Place this marinade in a zip-lock bag. Once your tofu has been pressed, place the slices in the bag, and then place the bag in the frig for about an hour.
While the tofu marinates, cook the rice according to the directions on the package. Then you can slice the bok choy, peppers, and carrots. I like to use my peeler on the carrots so I get nice and thin shaved slices. Next, head outside and fire up the grill. You will want medium high heat to sear your tofu slices. Once the grill is hot, sear both sides of the tofu for about 3-4 minutes. Place the slices on a cookie sheet and keep them warm by covering with foil or placing them in a 175 degree oven.
In a skillet, add your sesame oil, ginger, and garlic and cook over medium heat. Once the oil, garlic, and ginger become fragrant (about 2-3 minutes) add in your bok choy, peppers, and carrots. Sauté the vegetable mix for about 2-3 minutes or until the greens begin to wilt. Finish the veggies with the remaining soy sauce. Place ½ cup of rice on the plate, top the rice with your vegetable mix, and place two slices of tofu on top of that.
http://www.grassfedcarnivore.com/teriyaki-tofu/
Bok Choy
Bill Paxton would be proud, and you now have a dish worthy of an Oscar. You just needed the right direction and a handful of ingredients. Feel free to cast Tofu in your next masterpiece or sequel to tonight’s supper. She is not fussy or pretentious; however, she is as versatile as she is delicious. And keep an eye out for her, and she is a major star in some of my upcoming blockbusters. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
Leave a Reply