Saturday, April 7, 2012
Baked tofu sliders with whitefish salad
This is a whimsical idea I had some time ago. I have long made whitefish salad. I don't use authentic whitefish. First, it is hard to find; second, it is expensive. I use whiting filets. The tofu prep actually gives it flavor. It takes longer than a stir-fry, but it is worth it. I see these little dudes as a first course with a cup of miso soup.
Baked tofu sliders with "whitefish" salad
1 package extra firm tofu
1/8 cup soy sauce
1 Tbs fish sauce
1 Tbs sesame oil
1 Tbs sesame seeds
10 oz whiting filets (thawed if frozen)
2 scallions, white parts only, finely minced
apple cider vinegar to taste
salt and pepper to taste
lemon juice to taste
Slice the tofu across into 1/4-inch slices
In a flat glass baking dish, whisk together the soy, fish sauce, and sesame oil. Add the tofu slices and coat thoroughly. Let stand for 30 minutes. Remove to paper towels to absorb excess moisture. Scatter sesame seeds over the top side only.
Steam the fish filets, let cool, and peel away the skin. Crumble into a bowl and stir in the scallions, vinegar, salt and pepper, and lemon juice.
Let stand while you pre-heat the oven to 400 degrees.
Place the tofu slices onto a lubricated baking sheet. Bake until browned, 10-15 minutes. Remove and let cool to room temperature.
Cut each tofu slice into 4 pieces. Make "sliders" by sandwiching fish salad between two tofu pieces.
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