This is an amazing idea!
You just gotta try it out.
I’m not writing particularly about tofu. I mean, seared tofu? Pffft!!! Anyone can do that.
I’d seen this idea floating about on the net a while ago and it inspired me to sear some tofu to go with this amazing, tangy, spicy, sweet, sour, zesty, all-textures dip that mum used to make. Brought back a ton of memories…
Anyway, the dip calls for a Chinese fermented bean paste (tau cheong) quite similar to miso. I didn’t have that paste, I had miso. Miso it is. And I think from now on, I’d stick to miso. It’s just so good!
Right, the tofu.
Everyone has a waffle iron/sandwich maker, right? No? What? Oh …..
Never mind. Whenever you can get your paws on one….
Like I said, it’s such a good way to sear tofu.
Or hash browns, polenta cakes, mochi……yes, you read right. Mochi. Those gooey little things. It gets crispy on the outside and still soft and gooey on the inside. Yummers! I’m sure there are more stuff that can be done with a sandwich maker besides a grilled cheese sandwich. Get creative, peeps!
There’s very little oil used too. And it makes a more even shade of sear.
INGREDIENTS
Firm tofu, cut into wedges or whatever shapes that’ll fit your sandwich maker
oil for brushing or spray
Dip: (This is just a guide. Adjust to suit your tastebuds)
1 - 2 tbs dried shrimp, toasted (like you would nuts)
1 tbs brown miso
Juice of 1 large lime (key lime)
2 - 3 tsps sugar
chillies, sliced
METHOD
Mix all of the dip ingredients into a small bowl except the toasted shrimp.
Stir to mix until sugar has completely dissolved. Taste and adjust accordingly.
Stir in toasted dried shrimp just before serving so that it remains crispy.
Leave aside.
Brush or spray the sandwich maker plates with oil. Place the tofu wedges on, cover and let the gadget do its work. When done, check to see if it’s browned or golden enough to your liking. Otherwise, cook a little longer.
Remove and have it warm with the dip.
Makes a great appetiser.
