Shellac Tofu

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Description:

Baked tofu with a molasses shellac crust. Not hard to marinate, serves plenty, and is EXTREMELY tasty. Don't neglect the marinating time, though (2 hrs. minimum); that's really the only place to go wrong in the preparation of this.

Reference:

everything2

Prep:

25 min (plus marinate time)

Servings:

4 large servings

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Submitted by:

Sam

Ingredients

minced garlic

shallots

balsamic vinegar

Kikkoman soy sauce

salt

fresh black pepper

white onion

portobello or cremini mushrooms (cremini preferred)

tofu blocks -- FIRM consistency

Directions

Pour mollases (light - 40% reduced sugar) into a small frying pan. Add minced garlic, shallots, a good balsamic vinegar and Kikkoman shoyu (soy sauce), salt and fresh black pepper.

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Render sauce for a few minutes, add roughly chopped white onion and thinly sliced portobello or cremini mushrooms. Cook over a medium heat to reduce further for a few minutes. Pour over blocks of cotton (firm) tofu to marinate for several hours.

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Bake whole blocks of tofu in a 400 degree oven for 20 minutes, basting with the glaze twice to create a thick coat. Cut the tofu into 1/4 inch slices, cleaning the knife between slices. This will produce a black exterior crust which soaks into the edges of the tofu yet leaving a snow white core.

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