Broiled bean curd PDF Print E-mail

Broiled Bean Curd (Tofu Dangaku)

"Dangaku" is the Japanese name for a sort of fair, and it refers to a number of different foods, all of which are skewered before cooking. It refers both to street foods and to the stilts on which fair performers entertain the crowds.

1/4 cup sake
2 tablespoons soy sauce
2 tablespoons sesame paste
1 tablespoon mirin (sweet Japanese cooking wine)
1 teaspoon grated gingerroot
1 pound firm bean curd (tofu)
Tempura Sauce, Hot Mustard Sauce
    or Teriyaki Sauce

Mix sake, soy sauce, sesame paste, mirin and gingerroot in ungreased 10 x 6-inch baking dish. Cut bean curd into 1-inch cubes; arrange in sake mixture. Cover; refrigerate, turning bean curd once, 1 hour.

Soak six 8-inch bamboo or wooden skewers in water. Thread 4 bean curd cubes on each skewer.

Set oven to broil or 550 degrees F. Broil bean curd with tops about 4 inches from heat until light brown, 2 to 3 minutes; turn. Brush with marinade; broil 2 to 3 minutes. Serve with Tempura Sauce.

Yields 6 servings.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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