Peanut Tofu (Jimami-dofu) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-9 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 (0.25-oz) stick white agar-agar (Kanten) | 2 cups water | 1 cup unsalted cocktail peanuts |
| 1 (14 to 16 oz) pkg. regular tofu, rinsed and patted dry | 1 tablespoon light brown sugar | 1/4 teaspoon salt |
| DIPPING SAUCE: 1/2 cup Sea Vegetable & Bonito Stock | 2 tablespoons light soy sauce (usukuchi shoyu) | CONDIMENTS: 1/2 cup dried bonito thread shavings |
| 1/3 cup grated daikon radish | 2 tablespoons grated gingerroot | 6 green onions, minced |
| 1 tablespoon Wasabi | 1/4 cup unsalted cocktail peanuts, finely chopped | |
| 1 | Tear agar-agar stick into 4 pieces. Place with water in a medium-size saucepan. Press pieces into water several seconds to soften. Shred with your fingers. Soak 30 minutes. In a blender or food processor fitted with a steel blade, chop 1 cup peanuts until finely ground. Add tofu to peanuts; process until as smooth as possible. Blend in sugar and salt; set aside. Simmer agar-agar and water over very low heat until dissolved, 10 to 12 minutes. Stir once or twice while simmering. When dissolved, remove pan from heat. |
| 2 | Scrape tofu-peanut mixture into agar-agar; blend with a whisk. Strain mixture into a medium-size bowl through a fine strainer. Scrape mixture from bottom of strainer into bowl. Quickly stir to blend. Rinse an 8-inch-square pan with cold water. Working quickly, pour tofu-peanut mixture into damp pan. Mixture will set at room temperature or can be chilled until serving time. |
| 3 | Prepare Dipping Sauce; pour into 8 or 9 small bowls for the table. Place Condiments in separate small dishes for guests to help themselves at the table. Cut tofu into 8 or 9 squares. Place 1 square on each serving dish. Season tofu with Dipping Sauce and Condiments |