Saturday, December 20, 2008
Lunch today was my latest Farm Sanctuary recipe test. I hadn't heard of Dengaku tofu before, so this was educational and tasty. The tofu is traditionally served with bamboo skewers, and the name refers to the stilts used by performers in the Japanese Dengaku festival. Dengaku tofu features a sweet (traditionally red) miso sauce, but I used yellow miso I had on hand. The miso glaze includes ingredients I was pretty familiar with - miso, mirin, sake, sugar, and water from rehydrated seaweeed - but after a reduction on the stove the combined taste was all new to me. Very distinctive, sort of like a gravy, with sweet and tart notes. I love this stuff, and it would be perfect with any variety of stir-fried, roasted, or raw veggies. The tofu is battered in panko crumbs, fried, and served over a tamari and fresh ginger sauce, alongside a little napa cabbage-wakame-cashew salad.