Monday, August 18, 2014

NEW RECIPE: Asian Baked Tofu Roulade

© Constantine William Spyrou
Having just recently returned home for the summer has helped me return to the cooking flavors that I grew up with thanks to my mom. This predominately involves Asian-style flavors with some Middle Eastern thrown in here and there. One of the top dishes that my mom makes is a dish with teriyaki baked tofu and edamame (Japanese soybeans) sauteed together. It's a great protein-packed and healthy meal.

I decided to give my mom's recipe a spin on its head by taking the tofu and stuffing it with rice, edamame, and Asian flavors. By marinating the tofu and baking it with the stuffing inside, it creates a deep flavor that tofu normally can't achieve. 

Recipe will serve up to 4 people.

For the tofu and marinade:

1 package soft tofu
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon grated ginger
1 clove minced garlic
2 teaspoons white pepper
1/2 tablespoon sesame oil
1 cup panko breadcrumbs
1 egg

For the stuffing:

2 cups cooked rice
2 cups cooked edamame
2 tablespoons soy sauce
1 tablespoon grated ginger
1/2 tablespoon ground coriander
1/2 tablespoon sesame oil
1/2 tablespoon white pepper
1 tablespoon chili paste

For the serving sauce:

1 cup vegetable stock
2 tablespoons soy sauce
2 pods star anise
1 tablespoon honey
1/4 cup roughly sliced ginger
2 cloves garlic
4 cups water


1. Combine all of the ingredients for the marinade together with the tofu until fully incorporated. Let marinate for at least 30 minutes. Do the same thing with the rice mixture.
2. Bring all of the ingredients for the sauce up to a boil together, then reduce for about 10 minutes. Let cool, then strain the sauce. When ready to serve, warm back up on the stove.
3. Flatten the tofu mix out into a flat sheet about 1/2 inch thick. Cover the tofu sheet with the rice mixture, leaving space at each end to ensure none of the rice mixture is forced out.
4. Carefully roll up the tofu mixture to surround the rice, creating a Swiss-roll like pattern in the finished product. Wrap up with tinfoil to help ensure the stability of the structure, and chill for 20 minutes to further stabilize.
5. Bake at 350 degrees F for 45 minutes, then cool and serve with the sauce.

With many similar flavors going through all components of the dish, its important to have elements that stand out, like the heat of the chili in the stuffing or the aromatic notes of the star anise in the sauce. The roulade itself should have strong Asian flavors and is very reminiscent of the mother-based dish it was inspired by.

I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =) 

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