From time to time I cook tofu, or tempeh, as the case may be. Like everyone else, I found that Tofu (or tempeh) takes on the flavor of whatever seasoning is being used. That’s the great thing about it: it’s versatility.
This recipe is fairly straightforward, it’s basically tofu or tempeh braised in a soy sauce, vinegar, tomato paste and mustard combination. It’s delicious hot over rice or toast, and it’s great for sandwiches too. If you’re using tempeh, it needs a longer time to simmer to absorb the flavors, so use extra liquid in the sauce.
SIMMERED TOFU OR TEMPEH
1 pound tempeh or firm tofu
1 onion, peeled and chopped
2 tablespoons olive oil
1½ to cups water or vegetable broth
2 tablespoons soy sauce
2 tablespoons vinegar
¼ cup tomato paste
¼ teaspoon dry mustard
Pepper to taste
- If using tofu, rinse and chop into 1-inch cubes. If using tempeh, rinse and slice into bars about ¼-inch thick and 2 inches wide.
- Heat oil in a wok or large skillet over medium-high heat. Add onion and sauté until golden. Stir in water or broth (use 1½ cups for tofu, 2 cups for tempeh), soy sauce, vinegar, tomato paste, mustard and pepper. Bring to a boil. Arrange tofu or tempeh in the pan or wok. Spoon the sauce over the cubes or slices, making sure they are covered.
- If you’re serving the dish hot, cover and simmer about 20 minutes for tofu, ½ hour or longer for tempeh. If you want to use the cubes and slices for sandwiches, cook uncovered over low heat until the sauce is evaporated and absorbed, making a glaze over the cubes or slices. Keep an eye out to prevent sticking and burning.
Note: For a more seasoned taste, add a clove of minced garlic and a pinch of cayenne to the onion when sautéing, and a tablespoon of chopped fresh ginger near the end of the sautéing.