Tofu, Edamame & Soju

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Waywaywaywaywaiiit. Stop. Seriously. I know what you’re doing. I can see you. I can’t. But I know what you’re doing. You’re turning your nose. The thought of tofu for dinner, you’re thinking, is unacceptable.

I was there once, too. But in the past few months, I have been experimenting with tofu, trying to truly grow to like it. So when I read Ruth Reichl’s description of this warm tofu with spicy dipping sauce — “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious” —  in this month’s Gourmet, I had to try it.

This is by far the easiest easiest easiest (my friends who hate to cook are you listening?) method of preparing tofu I have encountered. The recipe calls for simmering the tofu in water, making a sauce and pouring the sauce over the tofu. And it is delicious. Truly. I think you will be pleased.

PS: Though this rectangular plate is quite pretty, I think bowls are a more appropriate serving dish.

Making the sauce:

On the side? Way back in the day, I worked at a catering company in Philadelphia. At nearly every party I worked, ‘peking duck rolls’ served straight from a bamboo steamer were passed with a soy dipping sauce … everyone raved. Of course, I went to Chinatown immediately following the first party I worked to purchase one of these three-tiered bamboo steamers. I must admit, I have hardly used it since, but it is a great gadget to have on hand even so. It steamed my edamame tonight in under five minutes. If you have one, place it right into a wok filled with just enough water to reach below the first tier. Bring the water to a boil and then place edamame pods into one of the tiers. Cover and steam until done. Sprinkle with a nice sea salt according to taste.

What to drink? What to drink? My day started with soju and has ended with soju. Soju’s “neutral flavor,” according to Gourmet, makes it a great mixer and “a favored alcoholic beverage in Korea.” I can’t really tell you how it tastes, only that it tasted very nice in the bloody Mary I had this morning at The Ramos House Cafe and continues to please in the beverage I am drinking now — a grapefruit soju cocktail. If you can’t find soju, any vodka will make a fine substitute.

Tofu, Edamame & Soju

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• Author: Alexandra
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 1x

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Description

Adapted from Gourmet Sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Consider doubling it. Tofu can be kept warm up to 4 hours.

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Ingredients

• 1 (14- to 18-oz) package firm tofu
• 1 teaspoon chopped garlic
• ¼ cup chopped scallion
• 2 teaspoons sesame seeds, toasted and crushed with side of a heavy knife (I mince the seeds with some garlic and scallions, which helped keep the seeds from flying off the cutting board.)
• 3 tablespoons soy sauce
• 1 tablespoon Asian sesame oil
• 1 teaspoon coarse Korean hot red-pepper flakes (crushed red pepper flakes)
• 1/2 teaspoon sugar

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Instructions

1. Rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
2. Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients.
3. Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.

Grapefruit Soju Cocktails

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• Author: Alexandra Stafford at alexandracooks.com
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 10 drinks (according to Gourmet), 5 drinks (according to Ali) 1x

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Description

Adapted from Gourmet

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Scale 1x2x3x

Ingredients

• 1 tablespoon superfine sugar
• 1 quart (4 cups) fresh-squeezed (or not) grapefruit juice
• 1 cup soju (sometimes called sochu), sake or vodka, chilled
• Club soda or seltzer water chilled

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Instructions

1. Stir the sugar and 1/8 teaspoon salt into the juice and stir to dissolve. Stir in soju and add sugar to taste.
2. Pour into ice-filled glasses and top with a splash of club soda.

Notes

Gourmet’s note: Grapefruit mixture without soju can be made four hours ahead and chilled. Add soju to mixture just before serving.

Posted By: alexandra · In: Appetizers, Asian, Drinks, Entrees, Favorites, On the Side, tofu, Vegan, Vegetarian, Weeknight Tofu