Recipe: Hoisin Tofu Snacks with Homemade Hoisin Sauce

HOISIN TOFU SNACKS

FOR THE HOISIN SAUCE:
1/2 cup dried red adzuki beans, rinsed (available at natural foods stores)
2 tablespoons toasted sesame oil
1 tablespoon minced garlic
1 cup firmly packed light brown sugar
1/4 cup cider vinegar
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce
1/4 teaspoon Asian chile garlic sauce or 1/4 teaspoon dried red pepper
flakes or more to taste
FOR THE TOFU SNACKS:
14 to 16 ounces extra firm tofu
2 tablespoons tamari or soy sauce
1 tablespoon hulled sesame seeds (optional)

TO MAKE THE HOISIN SAUCE:
Place the beans in a medium-size saucepan and add 5 cups of water. Bring the water to a boil over high heat, then reduce the heat to low. Let the beans simmer gently, uncovered, until they are very soft 1 1/2 to 2 hours.

Drain the beans in a colander and let them cool. Puree the beans in a food processor until smooth.

Heat the oil in a large skillet over medium heat. When it is hot, but not smoking, add the garlic. Cook the garlic, stirring occasionally, until it is soft, but not browned., 2 to 3 minutes.

Add the bean puree and the brown sugar, cider vinegar, rice vinegar, soy sauce and 2 tablespoons of water to the skillet and stir to combine. Bring the sauce to a boil, then reduce the heat to low. Cook the sauce, stirring occasionally until it is thick enough to coat the back of a wooden spoon, 10 to 15 minutes.

Add the chile garlic sauce to the hoisin sauce and stir to combine. Taste for seasoning, adding more chile sauce as needed. Let the hoisin sauce cool to room temperature. It can be refrigerated, covered for up to 10 days, or frozen for us to 3 months. Let it thaw in the refrigerator overnight.

TO MAKE THE HOISIN TOFU SNACKS:
Preheat the oven to 350 degrees F.

Cut the tofu into rectangles, approximately 1 inch wide by 2 inches long by 1/3 inch thick. Arrange the pieces in a baking pan just large enough to hold them in a single layer. To make sure the tofu get crispy all over, the slices should be slightly separated.

Combine, the hoisin sauce, tamari and sesame seeds, if using, in a small bowl and pour the mixture over the tofu. Turn the tofu so that both sides are evenly coated.

Bake for 30 minutes. Remove the pan from the oven and use a spatula and large spoon to flip the tofu pieces. Return the pan to the oven and bake for 20 minutes longer. Then turn the tofu over again, and bake until deep golden brown, 10 minutes more. Remove the pan from the oven and allow the tofu to cool for at least 5 minutes. The longer it sits out, the firmer the tofu will become.

Serve warm. The tofu snacks will keep, covered, in the refrigerator for 3 days (although they will lose their crispness.)

Source: The Earthbound Farm Organic Cookbook: Food to Live By by Myra Goodman with Linda Holland and Pamela McKinstry