Sometimes one food item creates a cascade of ideas for cooking. A cascade that takes me in a direction I don’t expect. For this recipe, it was the Meyer Lemon with Turmeric and Ginger Jam from Arnett Farms at the Larchmont Sunday Farmers Market. They take jam to a whole new level with their flavor combinations: flavors that beg to be cooked and baked into some yummy creation. I just had to buy a jar!
After tasting the jam on a spoon, at home, I knew immediately that I wanted to make a savory sauce with an Asian twist because of the ginger. But what should I do with that sauce? Lots of ideas popped into mind. And so the cascade began.
It ended on baked tofu, an item I have been buying premade at Trader Joe’s for years. I was planning on making a baked tofu Poke bowl for dinner. But Instead of buying the baked tofu, I decided I would make it with the soon-to-be-created sauce.
Wow!!! Game changer. The depth of flavor from the jam mixed with the other ingredients was sensational. I definitely won’t be buying premade baked tofu anymore. While it does take time in the fridge to marinate the tofu and then bake in the oven, the assembling of the ingredients is quick and easy. Using super firm tofu available at most markets negates the need to press the liquid out. Simply drain the tofu and dry with a cloth towel and it’s ready to go. I highly recommend this, as it doesn’t crumble when handled. Plus it’s protein-packed!
The salad dressing is my version of a ponzu sauce, and truly brings the dish together. I use low sodium soy sauce for this, to keep the salt level down. Add a bit of chili oil for a spicy kick.
Assembling items for the Baked Tofu Poke bowl is lots of fun. It’s best with a good mix of veggies and at least one fruit item, preferably something acidic like oranges. Mango and pineapple work well, too. Each time I make this, the selection changes so there’s no hard and fast rule. This time I served it over cold soba noodles. Warm rice, mixed greens or kelp noodles are also good options for the base.
I make the tofu, dressing and soba noodles ahead of time and chill in the fridge.
For large gatherings, I will put each item in separate dishes on my kitchen island and let my guests make their own bowls. It’s a fun interactive meal.
Poke bowls are such a great option for a hot summer’s day or evening. I do hope that you’ll try this plant-based version.
Fun food fact: Poke literally means, “to cut something.”
Meyer Lemon, Turmeric and Ginger Baked Tofu Poke Bowl
Makes 4-6 bowls, depending on appetites
1 package dry Soba noodles
Meyer Lemon Turmeric and Ginger Baked Tofu, recipe follows, cut into chunks
4 carrots, grated
3-4 Persian cucumbers sliced very thin
1 package frozen shelled edamame, thawed and rinsed
3 naval oranges, cut into supremes
1 can of baby corn, cut into chunks
1 package toasted seaweed snacks, cut into thin strips
Toasted sesame seeds
Ponzu Dressing, recipe follows
Lime wedges
Cook the soba noodles according to package directions. Drain and rinse with cold water. Let cool in colander. Refrigerate if making ahead. For each individual poke bowl, mound some soba noodles in a deep soup bowl. Mound the tofu and each vegetable/fruit on top in groupings. I like to alternate colors. Top with seaweed snacks and sesame seeds. Drizzle dressing and a squeeze of lime on top.
Meyer Lemon, Turmeric and Ginger Baked Tofu
1 package super firm tofu
3 T regular soy sauce
1 T water
3 T Arnett Farms Meyer Lemon, Turmeric and Ginger Jam
1 clove garlic, grated
1 T toasted sesame seeds
1 T toasted sesame oil
Drain and pat the tofu dry. Cut it in 6 slices, crosswise, and set aside. While super firm, you will still need to handle carefully.
In a small bowl mix together the next 5 ingredients until well combined. Whisk in the sesame oil.
In a large shallow dish with sides, spread half of the sauce. Lay the tofu on top of that and then spread the rest of the sauce equally on each slice, making sure to cover the sides of the tofu. The sauce is thick, so using your hand makes it easier.
Marinate in the fridge at least an hour, turning the tofu over and back a few times. When ready to bake, heat the oven to 400 degrees. Place the tofu on a foil lined sheet pan on the middle rack of the oven. Bake 15 minutes and then flip and bake another 15 minutes. I like to baste the slices with the leftover marinade while it’s cooking. Let the tofu cool completely on the pan. Transfer to a container and refrigerate. Cut into chunks once ready to use on the poke bowl.
Ponzu Dressing
½ cup low sodium soy sauce
1 T Mirin (Japanese cooking wine)
1 T rice wine vinegar
Juice of 2 limes
1 inch piece of ginger, peeled and grated
1 T toasted sesame oil
1 T grapeseed oil or other neutral oil
1 tsp toasted sesame seeds
Stir together the first 5 ingredients. Whisk in the 2 oils. Stir in the sesame seeds.
Refrigerate a few hours for the flavors to develop. Whisk up again before serving.
