Japanese Baked Tofu Steaks with Green Tea Yogurt Sauce
Author: Debbie Tsujimoto
Ingredients
- Extra-firm Wildwood tofu (15 oz block)
- 1 large ripe papaya
- 1 8-ounce container So Delicious Dairy Free Plain Cultured Coconut Milk (Yogurt)
- 1 teaspoon white miso paste
- 1 teaspoon matcha green tea powder
- ¼ teaspoon minced fresh ginger root
Instructions
- Pat tofu dry and slice tofu into 4 "steaks" lengthwise.
- Cut up papaya and discard seeds. Put fruit into food processor and puree. Add the ginger and puree a bit more. Spread the puree into a rectangular pan (I used a foil pan) and lay tofu on top, then turn over to coat. Bake at 350ºF for 40 minutes.
- Meanwhile, cook your rice and set aside.
- To prepare the yogurt sauce, use a medium sized mixing bowl and a hand held electric mixer. Blend the yogurt with miso and Matcha tea. Use level 3 or 4 on your mixer to whip it good. If it tastes too bitter, add a bit of Vanilla SO yogurt to add a touch of sweetness. The miso adds a touch of saltiness.
- Once the tofu steaks are done, remove from oven, and spoon the papaya puree on top to cover fully as possible.
- Use a teaspoon (I used a knife edge) to draw your design onto the tofu, with the yogurt sauce. If I had a squeeze bottle, that would have worked perfectly for this part. Serve over a bed of fluffy white rice on each dinner plate, and put extra sauce into little sauce dishes on the corner of the plates.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=195493