Tofu, so fresh and good in Indonesia, is a great source of protein. If it is pressed with a heavy plate on a slant the water drains off leaving it sponge-like to soak up what ever marinade you choose. The longer you marinate it the better the taste. The addition of dried shitaki mushrooms makes this dish more delectable. Remember to save the soaking liquid to add to other recipes calling for stock or water. Strain out any grit that may have collected on the bottom of the bowl from soaking the mushrooms before using the liquid.
Shitaki Marinated Tofu
For 4-5 people
Ingredients :
- 900 gr. tofu (about 8 squares of tofu)
- 50 gr. dried Shitaki (black) mushrooms, (soak in 1 cup
of hot water for 15 minutes, discard stems, thinly slice
caps)
- 2 cloves garlic, pressed
- 2 tsp. ginger, grated
- 2 Tbl. to 1/4 cup rice vinegar - depending on how you
like tartness
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 1/4 cup mirin - Japanese sweet cooking wine
- 1/4 cup soaking liquid from the mushrooms, strained
- 2 Tbl. lime juice
- 1 pinch cayenne pepper
- 2 Tbl. chives or shallots, finely chopped
- 2 Tbl. cilantro, chopped
Directions:
Press the tofu under a heavy plate on a slanted board for one hour to extract the water.
Meanwhile make the marinade using a flat glass or ceramic casserole that is big enough to hold the tofu in one layer.
Mix all the remaining ingredients except the tofu in the casserole and stir until well blended. Add the pressed tofu and let it marinate for at least one hour up to one day turning frequently. The longer it sits the better the flavor.
Heat the oven to 400 degrees F.
Take the tofu from the marinade and put on a baking sheet and bake for 20-30 minutes or until it is nicely browned. Every 5 minutes turn the tofu so both sides brown.
While the tofu is baking heat the marinade in a small pan until it is thickened and most of the liquid has evaporated.
When the tofu is ready, put onto a serving plate and pour the thickened mushroom sauce over it.
Note: Mirin is available at Dijon or Bali Deli.
Indonesia Version:
Shitaki Marinated Tahu
Untuk 4-5 orang
Bahan - Bahan:
- 900 gr. tahu (kira-kira 8 biji tahu)
- 50 gr. jamur hitam yang kering (rendam dengan 1 cangkir air panas selama 15 menit, kemudian iris tipis dan buang tangkainya)
- 2 biji bawang putih, dipres
- 2 tsp. jahe, diparut
- 2 Tbl. - 1/4 cangkir rice vinegar - tergantung selera, semakin banyak
semakin asam
- 1/4 cangkir minyak wijen (sesame oil)
- 1/4 cangkir kecap asin
- 1/4 cangkir mirin - anggur manis dari Jepang
- 1/4 cangkir air dari jamur, disaring
- 2 Tbl. jus jeruk nipis
- 1 jari kecil bubuk cabe kering
- 2 Tbl. daun bawang atau bawang merah, dipotong kecil
- 2 Tbl. daun ketumbar, dipotong
Cara Membuat:
Satu jam sebelumnnya, tekan tahu supaya airnya keluar. Caranya taruh tahu di atas tempat yang datar (bisa gunakan piring bagian belakang), kemudian diatasnya taruh balok kayu segiempat atau piring lain yang lebih berat. Hati-hati jangan sampai tahu menjadi rusak.
Setelah tahu ditekan, siapkan piring atau keramik. Pilih piring yang agak besar supaya nanti tahu bisa ditaruh sejajar (tidak saling tumpuk). Campur semua bahan (kecuali tahu), di dalam piring tersebut dan aduk sampai tercampur bagus.
Masukkan tahu dalam piring, lihat semua tahu harus terendam merata dengan saos dan tahu ditaruh sejajar (jangan ditumpuk). Rendam selama 1 jam atau 1 hari. Semakin lama semakin baik.
Panaskan oven 400 derajat F.
Keluar tahu dari saos dan taruh di atas piring metal. Masukkan tahu ke dalam oven, biarkan selama 20-30 menit sampai tahu berwarna coklat. Setiap 5 menit, balik tahu untuk masak sisi yang lain.
Sambil menunggu tahu matang, saos dipanaskan dengan api kecil sampai kental (airnya habis).
Setelah tahu matang, taruh dalam piring bagus dan taburi saos di atasnya.
All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.
