I can't wait to get this photo up! This really makes a lovely presentation. Please stayed tuned!
I haven't used tofu in years (one of the reasons I wanted to do my cookbook project) and this was one of my favorites and that hasn't changed. Tofu is so incredibly versatile, affordable, and oh-so-good-for-you. It's like a sponge and absorbs whatever flavors you blend into it or marinade it in. From using the silken or soft tofu for salad dressings or desserts up to extra-firm tofu for dishes like this, it's hard to understand why it's not more prevalent. I guess it seems too "hippy-ish" for the meat and potatoes folk I come from!
But back to this dish....I haven't made it for years, decades actually. And it is every bit as delicious as I remember. This book was published in 1982, a time when we weren't as conscience or informed about better nutritional choices (although we were evolving), so I made a few adjustments (using lower-sodium soy sauce, freshly minced garlic instead of garlic powder, and less amount of sugar - or substituting sucrolose). Also, packaging amounts have changed (remember when a can of anything was a full 16 ounces and now it's 14, 14 1/2, or 15 ounces?) so I used the 14 oz tub of tofu.
One note: if you try this, be sure to have your oven vent on high and a good splatter screen on hand! Although I have almost eliminated the amount of oil originally called for, you still need a tiny bit, even in a non-stick pan, and when the soy-marinated tofu hits the hot pan, it will smoke and splatter!
For photo purposes, I served this on a plate of rice, but I actually prefer it on it's own. I did saute some mushrooms and snow peas which not only look nice, but are a great accompaniment to the entree.
KOREAN BARBECUE TOFU (2-4 servings)\
Cut into 1/4 slices:
14 oz package of extra-firm tofu
Marinate at least 2 hours (overnight is best) in a mixture of:
1/4 cup reduced-sodium soy sauce
2 Tbsp sugar or sucralose (Splenda)
1 tsp dry mustard
2 tsp freshly minced garlic, or 1/4 tsp garlic powder
1 tsp onion powder
Heat a large non-stick skillet on medium to medium-high heat (#6 on my glass-top cooktop). Brush the skillet with vegetable oil. Cook each slice about 5 minutes per side (I like the edges a bit crusty). If cooking all of the tofu at one time, you will need to split it into 2 or 3 batches.
Recipe Source: Tofu Cookery by Louise Hagler, 1982, p. 81