Delicious Sweet & Salty glazed tofu - Great side dish or snack!

Time for a recipe! :D
I tried this just recently as something to serve with a simple fried rice, it makes a great side dish, & the flavorings can be adjusted to be stronger or more mild depending on your preference.


*Sweet & salty glazed tofu*


Ingredients:
- 125g of Tofu - Rinsed, patted dry & thinly sliced
- 1 medium clove of Garlic - minced
- Approximately 6 tbs of GF Soy sauce
- Approximately 10 tbs of Mirin - Check the label, not all are GF!
- Oil for cooking


Method:
1. Prepare the tofu & garlic & set them aside.
2. Heat enough oil to lightly cover the bottom of a large skillet over a low-medium heat. After a minute add the tofu & saute for a few minutes until tofu just starts to get some colour.
3. Carefully drizzle some mirin & soy sauce over the tofu slices, add enough to coat them, but add slightly more mirin than soy sauce. (be careful at this stage, there may be some splash-back if there is too much oil in the pan, or if the heat is too high)
4. Allow the tofu to simmer, turning occasionally until the liquid has absorbed & thickened (it should become shiny, like a glaze) Lower the heat & add a little more mirin & the minced garlic & stir until tofu is covered.
5. Remove from the heat & serve!


Best served with some kind of simple side dish, as the tofu has a pronounced flavor of it's own. This is a cheap & easy dish to make, & you can easily adjust the flavors to suit your taste.


I hope you give it a try!

Tofu has been rinsed under cold water & dried well with

some paper towel, then sliced thinly. Any excess tofu

can be stored in a bowl in some fresh water in the fridge,

if you change the water daily it should last for a week

or more.

Tofu slices simmering in soy sauce & mirin. You can

also add some pepper of you like. : ) The rules for the
flavorings are very simple, soy sauce =
saltiness & mirin = sweetness.

The finished tofu! The garlic adds a little bit of heat &
helps balance out the salty flavor. I have made this
batch quite strong (I used more soy sauce & mirin)
I'm still experimenting.

Enjoy!