another grated tofu recipe.

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grated tofu.

INGREDIENTS
tofu
1 (10- to 12-ounce/280- to 340-gram) package super-firm tofu (see Tip)
1 ½ tablespoons neutral-flavored oil of choice
4 scallions, sliced at an angle (reserve dark green tops for garnish)
1 to 2 Thai chiles (or 1 small serrano pepper), thinly sliced (optional, for spicy!)
3 garlic cloves, thinly sliced
1 tablespoon roasted black or white sesame seeds

sauce
3 tablespoons/52 grams tamari or soy sauce
1 tablespoon Chinese black vinegar (see Tip for a gluten-free substitute)
1 teaspoon organic cane sugar, pure maple syrup or agave nectar
1 tablespoon gochugaru (Korean chile flakes); see Tip
1 tablespoon toasted sesame oil

1 handful cilantro leaves and tender stems, roughly chopped

METHOD
Start by cooking the rice using your preferred method, or get out your leftover cooked rice.

Make the tofu: Wrap the tofu in a thin dish towel and gently squeeze with your palms to remove some water but don’t squish it. Using the large holes of a box grater, grate the tofu. If small pieces break off, slice them very thinly.

In a large nonstick skillet, heat the oil over medium-high heat. After a minute or two, add the scallions, chiles (if using) and garlic. Cook, stirring frequently, until the garlic is slightly golden and the scallions are softened, about 2 minutes.

Add the grated tofu to the pan and toss to coat it in the oil. Cook undisturbed for 2 minutes, then stir. Cook, stirring every 2 minutes, until the tofu is golden brown in some spots, a total of 10 to 14 minutes.

Meanwhile, make the sauce: In a small bowl, whisk together the tamari, vinegar, sugar, gochugaru and sesame oil until well combined.

Pour the sauce into the pan — it will bubble rapidly — and stir with a silicone spatula to evenly coat the tofu. Cook for 1 minute. Remove from the heat and sprinkle with the sesame seeds.

Serve over cooked rice and top with the reserved scallion tops and cilantro. Store leftovers in an airtight container in the fridge for 4 to 5 days.

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green grapes.

sweet and sour frozen grapes.

INGREDIENTS

1 ½ pounds red or green seedless grapes off the stem, washed and dried
1 tablespoon grated lemon zest (optional), plus 2 tablespoons lemon juice
2 teaspoons sugar
1 teaspoon Aleppo chile flakes or other mild chile flakes like Urfa (See Tip)
Kosher salt (such as Diamond Crystal)

METHOD
Add grapes to 1-gallon zip-top bag (1 ½ pounds of loose grapes fit perfectly in a gallon-sized zip-top bag, allowing them to freeze in a single, even layer—no need to transfer them from a baking sheet to a storage container).

In a small bowl, combine lemon zest (if using), lemon juice, sugar, chile flakes and 1 teaspoon salt, and whisk very well to combine.

Pour the lemon mixture over grapes, seal the bag, and shake well to thoroughly coat each grape.

Lay the zip-top bag flat in the freezer and freeze for at least 6 hours (ideally overnight), until grapes are frozen solid. Remove from the freezer and toss around to loosen them in the bag before tipping them into a bowl. Serve immediately. (Frozen grapes can be stored in the freezer for up to 6 weeks.)

Tip: For a sharper heat, use ¼ teaspoon cayenne pepper or ½ teaspoon Italian crushed red pepper in place of the mild chile flakes.

more tofu.

Is this finally going to be tofu's year? This is a NYT recipe. I guess that means it'll start costing more than €2/lb. 

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broiled tofu with miso and brown sugar. 

INSTRUCTIONS
2 (14-ounce) blocks extra firm tofu, sliced lengthwise 1-inch-thick
2 tablespoons brown sugar (light or dark)
2 tablespoons white miso paste
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
¼ to ½ teaspoon ground cayenne

METHOD
Arrange tofu slices on a clean kitchen towel or paper towels. Cover with another kitchen towel (or paper towels), and place a flat cutting board or sheet pan on top. Stack a few cans or a skillet on top to weigh it down. Let tofu drain for 15 to 45 minutes.

Meanwhile, in a large bowl, stir together the sugar, miso, soy sauce, rice vinegar, oil and cayenne until smooth. Tear the tofu into bite-size pieces (about 1 inch), and add to the miso mixture. Stir gently to coat. You can cook the tofu right away, or cover and refrigerate to marinate for up to 24 hours.

When you’re ready to cook, arrange a rack about 6 inches from the broiler and heat broiler to high. Line a sheet pan with aluminum foil. Remove the tofu from the marinade and arrange on the sheet pan. Reserve marinade.

Broil, flipping occasionally through with a spatula, until browned and crisp, 10 to 15 minutes total. (Broilers have hot spots, so check the tofu periodically and rotate the pan and tofu as needed so everything crisps.) Drizzle with the reserved marinade.

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how many more times.

Am I going to do some stupid pun on the word orange. 

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orange tofu.

tofu
400g firm tofu

1 tbsp sesame oil
1 tbsp sesame seeds
zest of one orange
1 tsp onion powder
1/2 tsp fine salt 

4 tsp cornstarch

sauce
3 garlic cloves
a thumb sized piece of ginger
2 scallions, sliced
1/2 cup orange juice
zest of that orange
1/4 cup soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1-2 tsp cornstarch
1 tsp gochugaru

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