Sweet Tofu Stirfry

The problem with tofu, is that not all tofu is equal.  There is silken, firm, extra firm, very firm, refrigerated, boxed, Japanese and who knows how many more kinds.  So when people tell you how good it is, then you try it and want to shave your tongue because it tastes really, really bad, it kind of makes you wary about tofu.

Over the years, I’ve learned that it has to be the right kind of tofu, cooked the right way, in the right recipe.

It’s kind of like when you have a problem with, oh, I don’t know, let’s say your AC unit is leaking through your ceiling (hypothetically, of course) and you have different guys from different companies telling you completely different things.

Guy #1: You’re using it wrong.

me: I’m what?  How do you use an AC unit wrong?  I set the temp and walk away.

Guy 1: you are keeping it too cold in the house.  You need to keep it warmer.

me: Dude.  I’m not trying to make ice in here, I’m just trying to stop from dying of heat stroke when it’s 104 outside.  I have it set at 72.  How is that too cold?

Guy 1: it’s working too hard.  See how it’s sweating? You need to keep it set higher, like at 75 or 76.

Me: so I can sweat, but the poor AC unit is a delicate flower and needs to be kept warm?  Perhaps I should bring it a fleecy throw and a hot cup of tea.

Guy 1: well, we can wrap it in insulation.  That might help.

Me: Thanks for stopping by and wasting my time.  Next!

Guy #2: You need a different kind of unit.

Me: Is this one unable to be fixed?  What’s wrong with it?

Guy 2: we’ll, I can’t say exactly because I don’t have the right tool I would need in my truck at the moment, and it’s too late in the day to call my supervisor,but we have new types of units that can do this job.

Me: So let me get this straight: You don’t know what is wrong with the unit, and the dog ate your homework, and your mommy forgot to pack your permission slip for the field trip so you want me to buy a whole new unit.  That about sum it up? Next!

Guy #3: It’s broken and you need a whole new unit. Period.

Me: Can I talk to guy number 1 again?  He didn’t seem as expensive.

Ingredients:

• 1 block super firm tofu
• 1/2 cup maple syrup
• 8 cloves garlic (approximately 1 head)
• Juice of 2 lemons
• 2” fresh ginger
• 1/2 teaspoon black pepper
• toasted sesame seeds (optional)
• mixed vegetables of choice

Directions:

1. Press the tofu to drain out all the water.  You can do this with a tofu press or by putting the tofu on paper towels. Then putting a plate on top and weighing it down with a heavy can.  It takes about 1/2 hour to press the water out.
2. Cut the tofu across the short side into approximately 1/4 inch slices, then cut each slice into bite-sized squares.
3. Combine the maple syrup through the pepper in a blender and puree, then transfer to a container with a lid, add the tofu and allow to marinate as long as possible (overnight is best).
4. Preheat the oven to 400.  Remove the tofu from the marinade (save the marinade) and place the pieces on a lined baking sheet.  Cook for 30-40 minutes, turning after 20.  Watch it the last 10 minutes as you don’t want it to burn, you just want it very well done and almost crispy.  Remove from oven and set aside.
5. in a wok or frying pan, heat the reserved marinade over medium high heat and add the vegetables, stirring them to coat them and cooking only a few minutes, so they are still mostly crispy.  Add the tofu, and cook just enough to warm it through, stirring constantly.  Remove from heat and sprinkle with sesame seeds.  Serve immediately.

Enjoy!