Over the weekend, I had the pleasure of eating at Kuma Inn, a small, intimate, reasonably priced Filipino-Thai tapas restaurant (bonus: it’s also BYO). All of the dishes were quite good, but Gennaro and I both particularly liked a really delicious tofu with Thai basil in a soy-mirin broth. It reminded me of how good tofu can be. So, if you live in New York or are in for a visit, be sure to check out Kuma Inn for good food, a fun atmosphere, and good music to boot (Chef King Phojanakong doubles as DJ as well).
Inspired by Chef King’s flavorful dish, I came up with this simple yet flavorful dish, and in doing so broke out of my plain, baked tofu rut. This tofu was lick-the-plate good, with a sweet and spicy sauce that goes great with some plain rice and vegetables to round out the meal. If you like a firmer tofu, you can bake the slices before adding it to the sauce, or sear it on each side before slicing. If you’re in a tofu rut like I was, this recipe is a must-try.
Pan Glazed Tofu:
1 block extra firm tofu, halved lengthwise then cut into square slices 1/4″ thick
1 teaspoon olive oil (plus more for baking)
1/4 cup dry white wine
3 tablespoons reduced sodium wheat-free tamari
3 tablespoons agave nectar
3 green onions, sliced, greens topped off (save for garnish)
1 tablespoon fresh ginger, grated
1-2 Thai chile peppers, sliced (optional)
1 teaspoon arrowroot
fresh cilantro (optional) for garnish
1. If baking tofu first, preheat oven to 350. Lay tofu slices flat on a baking sheet and drizzle with olive oil. Bake in preheated oven for 10 minutes, turn, and bake for another 5 minutes.
2. Meanwhile, whisk together remaining ingredients in a bowl for the sauce. Heat a large skillet on medium-high and add sauce. Heat until bubbly, then add tofu. Toss to coat and simmer until sauce has reduced to desired amount. Sprinkle with cilantro and green onion tops (optional). Serve immediately.