This one is for Serenity, a fellow WordPress blogger, and my friend Jenny who saw the photo I put up on Facebook (I like to tease my friends with foodporn).
I had a tofu salad at a very nice Japanese restaurant 15 years ago. I was looking at what I had left for food stocks the other day and decided I’d try to recreate it. Not only did I come close, I surpassed the original.
1 14 ounce package extra firm tofu, drained
1/4 cup soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil
1 tablespoon rice vinegar
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1 large tomato, seeded and chopped
1 small onion, sliced paper thin
2 Tablespoons chopped cilantro
Free the tofu from its plastic prison and slap it on a plate. Place another plate on top of Mr. Tofu and put a few cans on top to press it down a bit. It Mr. T starts to crumble, I pity you, fool. The idea here is to press lots of water out of the tofu so it will be able to soak up the yummy dressing it will eventually be bathed in. The ‘fu will need to be squeezed for up to an hour. Pour off the expelled ‘fu juices every 15 minutes or so. After draining, cut it up into 1/2 to 3/4 inch cubes.
Mix the soy, mirin, vinegar, sesame oil, garlic, and ginger in a cup. I added a teaspoon of sugar the second time I made it. It was pretty good but I think I like it better without. If you have kids, they may be more likely to eat it. The second time I made it I also sauteed the garlic and ginger to see what it was like with them a bit crispity. Yum! It’s not necessary but kinda fancy…
Combine the ‘fu, tomatoes, and cilantro in a serving bowl. I like to get in there with my fingers to mess it up real good. Follow your heart here. Don’t worry it the ‘fu crumbles a bit. You’re never gonna get it Cooks Illustrated perfect. I sure don’t. Pour the dressing over the salad and mix it around a bit more. It’s just great right after you finish it and possibly a bit better after an hour or so in the fridge.Shake some sesame seeds on top of each serving before eating.
If you don’t have mirin, either don’t worry about it, or, go out and get some. I use it in everything from marinades to stir fry sauces.
Red onions give the dish a nice look. I ended up using Walla Walla sweet onions and it blew my mind.
By the way, kitsune is fox in japanese.