Wednesday, May 12, 2010

Japanese tofu steak with Asian greens and brown rice

Rice (gohan, 御飯) has been Japan's most important crop. Its fundamental importance to the country and its culture is reflected by the facts that rice was once used as a currency, and that the Japanese word for cooked rice gohan (御飯) or meshi (飯, generally only referred to as such by males) also has the general meaning of "meal". The literal meaning of breakfast (asagohan), for example, is "morning rice".

Japanese rice is short grain and becomes sticky when cooked. Most rice is sold as hakumai ("white rice"), with the outer portion of the grains (nuka) polished away.

A second major rice variety used in Japan is mochi rice. Cooked mochi rice is more sticky than conventional Japanese rice, and it is commonly used for sekihan (cooked mochi rice with red beans), or for pounding into rice cakes.
Japanese tofu steak with Asian greens and brown rice

Ingredients:

* 60ml (¼ cup) light soy sauce
*40ml mirin
*2 tsp sesame oil
*600g firm tofu
*60ml (¼ cup) peanut oil
*2 garlic cloves, thinly sliced
*2 zucchini, sliced
*1 red capsicum, deseeded, cut into strips
*1 bunch asparagus, trimmed
*1/2 cup cornflour, to dust
*1 tbsp sesame seeds, lightly toasted


Direction:

Whisk together the soy sauce, mirin and sesame oil, set aside. Cut the tofu into 8 x 1.5cm thick steaks.

Heat 1 tbsp of oil in a frying pan on high. Add the garlic and stir-fry for 30 seconds, add the zucchini, capsicum and asparagus and stir-fry for 2-3 minutes or until light golden. Remove from pan, set aside and keep warm.

Place the cornflour on a large flat plate and season with sea salt and freshly ground black pepper. Dust each tofu steak in the mixture. Wipe pan clean, add remaining oil and return to high heat. Add tofu in batches and cook for 2-3 minutes each side or until golden brown and crisp.

Divide the vegetables between 4 serving plates, top with 2 tofu steaks, drizzle the tofu with the reserved sauce and sprinkle with sesame seeds. Serve with steamed brown rice.


Information from: www.smh.com.au
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