Toasted Sesame Tofu Caramelized with Agave Nectar, Wasabi and Soy Sauce
There are many sweet and sour flavor combinations in Asian cuisine, but I've gotten bored of the traditional hoisin / plum sauce. For this preparation I added agave as the sweet element in the dish. I've been experimenting with agave nectar that I got on my last trip to Florida.
Agave has a complex flavor that is sort of a cross between honey and caramel, but milder. Tofu absorbs any flavor it comes in contact with and is a perfect conduit for the agave sauce. The dish is finished with some toasted sesame seeds to bring some crunch.
Ingredients
2 Tbs ginger paste, freshly grated
3 tsp wasabi powder
1 Tbs water
1 tsp rice vinegar
2 Tbs lime juice, freshly squeezed
2 cloves garlic, finely minced
1/2 cup shitake mushrooms, sliced
2 Tbs soy sauce
1 tsp brown sugar
1/2 tsp smoked paprika
4 Tbs canola oil, as needed
1 (12-ounce) package firm tofu
1 drizzle toasted sesame oil, optional
2 Tbs toasted sesame seeds
2 Tbs fresh cilantro, chopped
2 sprig green onions, chopped
Preparation
Stir together agave nectar, ginger, wasabi, water, rice vinegar, brown sugar, lime juice and paprika in a bowl.
Drain any liquid from the tofu. Pat dry with a paper towel. Slice the block of tofu into 1 inch thick pieces.
In a wok, heat the oil and fry the tofu slices and transfer to a plate.
In the same wok, add a little oil if necessary. Cook the minced garlic for about a minute until slightly golden. Add the mushrooms. Sautee them in garlic for about 1-2 minutes. Transfer to a separate plate. The mushrooms should be a little undercooked as they will finish cooking in the caramel sauce.
Over high heat, add the soy sauce/wasabi mixture to the wok. Add the sliced tofu immediately. The tofu should be coated with all the sauce as it reduces and thickens. Add the mushrooms and finish with the green onions and cilantro.
Serve the tofu drizzled with the caramel sauce and topped with toasted sesame seeds. Drizzle a little sesame oil on the dish.
Serve the tofu with some wild rice. If you want to get some greens in your diet, add some steamed broccolini with hoisin sauce, quickly stir-fried pea shoot tendrils (delicious Asian baby greens) with slivered garlic and dried chiles or sauteed bean sprouts.
Enjoy and eat with chopsticks!
Tips
To obtain ginger paste, clean the root and remove any dirt. Peel the ginger root with a paring knife. Grate the ginger with a fine mesh microplane using the sliding tool. Gather about 2 tablespoon of grated ginger root.
Wasabi is a green colored horseradish powder. You can get it in any Korean store. I get mine at the Marina -10122 Bandley Drive -Cupertino, CA 95014. They also have a great food-court. I love their Chinese duck.
I don't use the Thanh Son tofu brand like I usually do because I don't find it necessary. I used the organic water-packed version. Just make sure the pack says firm.
If you like a darker color and a spicier flavor, you can add 1/8 to 1/4 teaspoon of cayenne powder to the sauce.
Agave nectar, sometimes called agave syrup, is a natural sweetener. In France, it's called Agave honey. Unlike honey, agave nectar has a long shelf life and does not crystallize over time. Agave nectar is made out of the purified sap of cactus-like desert plants. It is very popular in Mexico.
It is not heated during production and is considered raw, which make it very healthy like raw honey. Unlike raw honey, agave nectar is easy to spread beacuse of its consistency.
See the last post: Tarte Pomme de Terre (Potato Pie)
Recipes by Type
RSS Feed
About Jackie
Hi! My name is Jacqueline Pham and I am a self-taught home cook based in the San Francisco Bay Area. I am French-Vietnamese, born and raised in Paris, France. I live with my husband Lulu and his family.
My hubby's family is from India, so our home is a melting pot of cultures and cuisines with all the rewards and challenges that you can imagine. There are vegetarians, meat-lovers and allergies of every kind. This site is a way for me to share my love of food and interact with all you Femme Fatales out there putting food on the table for your loved ones everyday.
