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Saturday, August 28, 2010

Bacon wrapped tofu

Everything is better with bacon! And tofu is no exception. We enjoy it fresh, cold, with fresh grated ginger, chili oil, or soy sauce. But this was also very tasty. This came from the sister website to the cabbage recipe.

• 1 block firm tofu
• Several strips of bacon, cut in half, depending on the size. A leaner type bacon is preferred. You can even use prosciutto.
• Optional: brown sugar, soy sauce

Drain the tofu, and wrap in several layers of paper towels. Place on a plate and put a board or another plate on top. Leave for a few minutes to drain some water out of the tofu. Unwrap and cut into 1-inch cubes to match the width of your bacon.
Wrap each piece in bacon, going around at least once so the ends overlap. You may need to cut the bacon.
Heat up a non-stick frying pan over medium-high heat. Put the bacon wrapped tofu pieces with the overlapping edges side down. Cook until crisp, then turn. Keep cooking and turning until done on all sides.
To kick it up a notch, here is a sweet-salty variation.  Add a little bit of soy sauce to the pan, and a sprinkle (maybe about 2 tsp.) of brown sugar; stir rapidly to melt the sugar, then turn the bacon-tofu in the sauce until the moisture has largely evaporated.  This makes it really YUMMY!
Eat hot or at room temperature, preferably with plain rice as part of a Japanese meal. Also a nice appetizer or sake drinking accompaniment.

From website:

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