Thursday, September 24, 2009

Tofu, Bok Choy, and Onions with Garlic Mirin Sauce

K and I went to an orientation a couple of weeks after moving to Yamagata, Japan. The best part of that orientation was the cooking seminar because we still use the recipes we learned there on a regular basis.

Our favorite recipe that we brought back from Japan is tofu with garlic mirin sauce. This sauce is savory, salty, and just a little bit sweet. The first time we made it, I couldn't believe that something this good came out of our kitchen. It's so good that I've even been known to lick my plate (not in front of company, of course!).

This is an easy recipe for tofu and whatever vegetables you happen to have on hand. If we're just cooking tofu in the sauce, we make the original recipe. If we're adding vegetables, we double the sauce recipe. Tip: Don't leave out the garlic. K has been known to do this because he hates chopping garlic. The garlic balances out the flavors, and if you leave it out the sauce tastes too sweet.

Here's how we make it:

Cook the tofu with some oil in a skillet, and then remove the tofu. Add the sauce and vegetables to the skillet and cook until the sauce has thickened. Mix the tofu into the vegetables and sauce. Serve over rice.

Original recipe for Garlic Mirin Sauce:

1/8 cup mirin
1/8 cup soy sauce
2 tablespoons water
1 clove garlic, minced (or more, to taste)
1 tablespoon sugar
1 teaspoon cornstarch
1 tablespoon oil

Stir all ingredients in a small bowl, adding oil last. Pour mixture into pan and cook over high heat until thick.

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