After surveying the various ingredients on hand in my kitchen I came up with this concoction, and it didn't even leave me wishing for meat or fish! I'm not sure I'll go out of my way to make it again, but it was pretty tasty (if very salty) and Lane liked it. Jasper not so much.
I had coconut left over from the bunny cake I made last weekend. When I think coconut, I find myself wanting something tart as a foil, and this lead me to the umeboshi paste. I also thought adding real meat of some sort would help, and picked the handy guanciale. You could use bacon or pancetta as a substitute.
First I cut the tofu into 1/2-inch slabs and marinated it in half mirin, half soy sauce for about an hour. Then I browned about 1/3 cup minced guanciale, draining most of the fat and reserving the meat. I drained the tofu, reserving the marinade, dusted each slice of tofu in rice flour, then pressed each piece into unsweetened coconut flakes. I cooked these on the guanciale pan just enough to toast the coconut on each side. Then I set the tofu aside.
To make the sauce I poured the marinade into the hot pan (after removing the tofu), whisked in about 2 tablespoons of umeboshi plum paste, and let boil, scraping up the bits. When I had a nice, thick syrup I strained it over the tofu. Then I topped with the browned guanciale.
We had this with carrots and soba noodles.
Wednesday, April 08, 2009
Posted by Adriana Velez at 12:18 PM