Recipe: Tofu with Ginger and Sesame Seeds

TOFU WITH GINGER AND SESAME SEEDS

1 lb firm tofu (2 square pieces, about 1/2 each)
1 small clove garlic, finely minced
2 tsp finely sliced ginger
3 tbsp light soy sauce
2 tbsp rice vinegar
1/4 cup cold water
2 tsp oriental sesame oil
1/2 tsp hot chili oil
1/2 tsp light mild honey
1 small scallion, cut on the diagonal green part only, thinly sliced
1/8 tsp freshly ground black pepper
1/2 tsp sesame seeds

Drain and blot the tofu with paper towels. Cut each square block into quarters, then cut into each quarter into triangles. You will have sixteen triangular pieces. Arrange them in an attractive pattern in a shallow dish with sides, such as a gratin dish.

In a small bowl, whisk together the garlic, ginger, soy sauce, rice vinegar, water, sesame oil, chili oil and honey. Spoon the mixture over the tofu. Scatter the scatter the scallions over all, then sprinkle with pepper and sesame seeds. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 days. Tilt the dish occasionally and spoon some of the sauce over the surface of the tofu.

Serve chilled or at room temperature.

Servings: 4-8
Source: The Versatile Grain and the Elegant Bean: A Celebration of the World's Most Healthful Foods by Sheryl London, Mel London