INGREDIENTS:
3 tablespoons Japanese Sencha loose leaf tea (available at niftea.com)
http://niftea.com/index.php?main_page=product_info&products_id=157
5 tablespoons Tamari or Shoyu soya sauce
3 tablespoons Mirin (rice wine)
2 tablespoons fresh lemon juice
1 tablespoon peeled and grated ginger root
1 lb (450-500g) extra firm tofu
PREPARATION:
Brew the Sencha in 1/2 cup hot water for 6 minutes. Discard the tea leaves. Combine the tea, soya sauce, mirin, lemon juice and ginger in a bowl or container.
Place a small plate on top of the tofu and gently press out the excess water. Slice the tofu lengthwise in half. Add the tofu to the tea mixture. Cover and refrigerate overnight, making sure the sauce covers the tofu.
Preheat the oven to 350 F (175°C). Drain the tofu and place it on a lightly oiled baking sheet. Bake for 30 minutes, or until firm and compact.
Makes 3-4 Servings
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