We had homemade Miso Soup for dinner. And, I whipped up a dish to use up the leftover tofu. I can’t abide wasting perfectly good tofu. I made some white rice to go with.
These measurements are approximately since I just sort of squirted and added the following to a bowl:
1 tablespoon Tempura Sauce
2 teaspoons Sriracha (chili sauce)
1 teaspoon rice vinegar
1 -1 1/2 teaspoon Chinese Five Spice
2 teaspoons sesame oil
6-8 oz of drained, firm tofu, sliced into 4 pieces
Mix the sauce and marinate the tofu for a couple of hours.
The better-half used the grill pan and sautéed the tofu while adding some of the leftover sauce. We served over rice. It was awesome. I think the next time I make it I’ll cut back on the tempura sauce or use soy–it was pretty salty.