December 10, 2009

Sesame & Black Pepper Encrusted Tofu with Oyster Mushrooms & Wilted Spinach

Another great recipe from Hodo's own Jason De Guzman.

Sesame & Black Pepper Encrusted Tofu with Oyster Mushrooms and Wilted Spinach

This is a light dish that is full of flavor, a bit of a bite from the black pepper, the added texture from the sesame seeds, the sweetness from the mirin, and a little tamari for salt.

Serves 4

2 each Hodo Soy medium tofu blocks
1/3 cup safflower or vegetable oil (high temp cooking oil)
1/4 cup black sesame seeds
2 Tbls crushed black pepper (not ground)
1/3 cup mirin (cooking sake)
2 Tbls tamari
1/2 lb oyster mushrooms
2 handfuls baby spinach, washed and rinsed

Cut tofu into large cubes (1inch x 1inch) and place into mixing bowl.
Drizzle oil onto tofu while tossing gently so you don't mush the tofu until just coated.
Add sesame seeds and crushed black pepper onto tofu and coat by lightly tossing.

Heat a heavy pan (cast iron works well, can be done in wok too) and add oil.
As oil starts to haze, add tofu and sear until tofu is lightly browned. It is KEY to add the tofu to a hot pan and then leave it alone, when the tofu moves off the pan easily, then toss a couple times and leave it alone again so as to lightly brown all sides.

Once tofu is lightly browned, add the mushrooms. Use the same technique as with the tofu - toss a couple times and leave it alone for a bit and repeat.

Then, once mushrooms are browned, add mirin and toss. Be careful as it has alcohol and may flame up.
Before all liquid has evaporated add tamari to taste, go lighter rather than heavier as reducing tamari will increase saltiness.

Place washed spinach into mixing bowl. Add the tofu and mushrooms hot into the spinach as to slightly wilt the spinach. Best if served immediately when the spinach has dual textures of slightly wilted and some uncooked. Serve and enjoy.

December 2, 2009

Public Tours Begin Dec. 16

Taste pure soymilk fresh from the kettle. Savor yuba (tofu skin) from the only fresh, organic producer in the US. Sample Hodo dishes that can't be found elsewhere. Watch our artisans make soymilk, tofu and yuba. Learn about soybean selection, soymilk Brix content, yuba technique and other important elements of the innovative production process at Hodo.

Starting December 16, Hodo
Soy Beanery will launch public tastings at our newly-opened Beanery in Oakland. During a one-hour session, visitors will learn about tofu- and yuba-making, view production in action, and taste a variety of Hodo's freshly-made products.

These public visits have been a goal ever since we first laid plans to open our new production facility. We want to pull back the curtain on tofu-making and offer people the opportunity learn about, appreciate and enjoy soy in a new way. Artisan tofu- and yuba-making is a fascinating process to experience. Taste the difference between our freshly made soy products compared to off-the-shelf supermarket products. We are excited by the challenge to do something that hasn't been done before - Hodo Soy Beanery is the first tofu maker in the US to offer public visits and tastings.

All tours will be by reservation only.
Initially, availability will be limited (one session every two weeks: Wednesdays at 12:30 p.m.). Tours will be held in small, intimate groups and include tastings. Ticket price is $10 per person. Buy your tickets here.