I have an excuse for posting late: I was sick. I don't know with what, but my tummy hurt and I was a mess. Before I was sick, on Sunday, I prepared this for myself to eat for dinner on Monday because I would be out late.
If I hadn't gotten sick Monday morning, this would have been a delicious dinner. It would also be a great lunch to take. Healthy and full of produce and yumyum. The tofu is great. I would make that part again. The sauce is good too, although I couldn't find tahini so I bizarrely decided to use some of the hummus I had in the refrigerator.
Oh, the dinner that could have been, if only I hadn't gotten sick.
Crisp Tofu with Crudites and Sesame-Ginger Dipping Sauce
Martha Stewart Living, September 2006
To press the tofu, place it on a rimmed baking sheet lined with a double layer of paper towels, then cover it with another double layer of paper towels. Place a baking sheet on top, and weight with heavy cans. Let stand for 30 minutes, then pat the tofu dry.
FOR THE SAUCE
5 teaspoons coarsely chopped peeled fresh ginger
1/4 cup tahini
5 teaspoons low-sodium tamari soy sauce
1 1/2 teaspoons honey
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
FOR THE TOFU
1 1/2 packages firm tofu -- (21 ounces total) cut into 2 dozen pieces and pressed
1 tablespoon toasted sesame seeds
1/2 teaspoon toasted sesame oil
1/4 teaspoon coarse salt
FOR THE CRUDITES
1/2 head green cabbage -- (1 pound) cut into 1/2-inch-thick wedges
8 ounces green beans -- trimmed, steamed until crisp-tender
1 red bell pepper -- seeds and ribs removed, cut lengthwise into 1/2-inch-thick strips
1. Preheat oven to 400 degrees. Make the sauce: Finely chop ginger in a food processor. Add tahini, tamari, honey, oil, and vinegar; process until combined. With machine running, add 3 tablespoons cool water. Process until smooth.
2. Put tofu into a medium bowl. Add sesame seeds, oil, and salt; toss to combine. Arrange tofu in a single layer on a rimmed baking sheet. Bake until golden brown and bottoms are lightly crisp, 12 to 15 minutes. Flip tofu, and bake 10 minutes more. Let cool completely.
3. To assemble, divide cabbage, green beans, and bell pepper into 4 servings, and top with tofu. Divide sauce among 4 small cups. Serve within 2 hours, or refrigerate, covered, up to 1 day.