Tofu Feta

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Tofu " Feta "

 

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Amount Measure Ingredient -- Preparation Method

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1 pound extra-firm tofu

5 teaspoons umeboshi paste

1 tablespoon roasted tahini

1 tablespoon rice vinegar

1 tablespoon mirin

 

Yield: 1 pound * Prep Time: 5 minutes * Cooking Time: 15 minutes

 

Tofu is traditionally marinated with miso and other flavors in Japan and used as

a condiment/appetizer. In China, forms of marinated tofu are sometimes used as a

sort of cheese. In an attempt to find alternatives for cheese, I came across a

recipe for tofu " feta " in Barbara and Leonard Jacobs' book Cooking with Seitan.

It served as inspiration for this tofu " feta " " recipe.

 

1. Slice the tofu into 1-inch slabs, then place them on a dean kitchen towel.

Place a second clean towel on top and a cutting board over this. Press the board

gently, then allow the tofu to drain for 30 minutes.

 

2. Place the tofu in a mixing bowl and mash it with a fork until it is evenly

crumbled. Add the umeboshi paste, tahini, vinegar and mirin. Stir until evenly

mixed. Transfer this mixture into a steamer tray and spread it out evenly, then

place the tray in the top of a steamer over, but not touching, rapidly boiling

water. If you do not have a steamer tray, place the tofu on a double layer of

cheesecloth and tie the cloth around it to form a flat ball, then place the

cheesecloth in the top of a steamer. Steam the tofu for 20 minutes.

 

3. Remove the tofu from the steamer and place it, still in the rack or

cheesecloth, over a bowl allowing room below the rack for the tofu to drain.

Place a plate on top of the tofu and press firmly. Place a 3-pound weight (or

several cans) on top and drain for 30 minutes.

 

4. Transfer the " feta " to a container and refrigerate, tightly covered, until

ready to use. It can be used immediately or prepared up to 4 days in advance. In

a separate container, save the juices that were pressed from the tofu. These

should also be stored in an airtight container in the refrigerator and may be

added to dishes in which the " feta " is used in order to increase the flavor.

 

Cook's Note: The " feta " must drain 30 minutes before using it.

 

 

Source:

" New Vegetarian Classics: Entrees ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 438 Calories; 28g Fat (52.7% calories

from fat); 47g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

46mg Sodium. Exchanges: 6 1/2 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0