Honey Soy Tofu Cutlets
Freezing your tofu is the real trick to transforming the silken texture of tofu into a meaty one. The process of freezing and thawing your tofu draws out a significant amount of the water, yielding a spongy block of tofu that's just perfect for soaking up a marinade. Here I did a quick asian-inspired marinade of buckwheat honey, soy sauce, sesame oil, garlic and green onions. I just love the contrast of sweet and salty. I also cut some shallow hash marks into each cutlet to ensure maximum absorption. All it needed was a quick pan fry on each side. Using the leftover marinade, I brushed the tops of each of the cutlets to add both flavor and a beautiful honey-colored sheen. Garnish with scallions.
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Comments
Although I admit that I dont often eat tofu at home. And I don't even really know why. It just isnt something that I actively crave while walking through the grocery store.
It was wonderful meeting you last night. I look forward to reading more of your blog and seeing you at the next White On Rice event!
Best,
Brooke
I sometimes wonder if tofu can REALLY marinate. I've heard/read mixed opinions. And I myself sometimes think it works, sometimes not. But if that bite on the fork is good, who cares? These look great.