Tofu always pairs well with the pungent flavors often seen flooding Asian cuisine. It’s bland taste takes on a whole new persona when infused with the rich flavors that emanate from ingredients like sesame oil, soy sauce, and hoisin. In this recipe, cilantro adds hints of peppery, celery-like flavor for a boost of freshness to compliment all the other flavors going on in the dish. Serve atop a whole grain of your choice. I chose fiber-filled wheat berries to accompany my Asian tofu so I’d get a little extra chewing time out of this delicious dish. Enjoy.
Tofu With Asian Cilantro Sauce
-1/4 cup fresh cilantro, tightly packed
-1 to 2 garlic cloves, minced
-1 scallion, minced
-1/4 rounded teaspoon hot red pepper flakes
-2 Tbsp soy sauce
-2 Tbsp mirin or a sweet white wine
-1 tsp hoisin sauce
-1 tsp toasted sesame oil
-2 Tbsp olive oil
-1 pound extra firm tofu, cubed
-1 cup brown or red rice, cooked
Place rice in a medium saucepan with 2 cups of water, and cover. Bring to a boil. Reduce heat, and simmer 45-50 minutes, until water is absorbed and rice is tender. Set aside.
Combine the cilantro, garlic, scallion, pepper flakes, soy sauce, mirin, hoisin sauce, and sesame oil in a bowl. In a large skillet, heat the oil over medium-high heat. Stir-fry tofu until golden brown on both sides, 2 to 3 minutes. Add sauce, and cook for approx. 2 minutes. Serve finished tofu over rice. Top with fresh cilantro, if desired.