Someone at FenCon suggested using my dark braggot as a steak marinade. I don’t eat steak, but the comment gave me another good idea.
There was a pound loaf of locally made tofu in the freezer. After thawing, slicing, and pressing moisture out of the tofu yesterday, I marinated it overnight in this mixture:
– 12 oz dark braggot
– 1 cup soy sauce
– a small fistful of dried white onion flakes
– 1 tbsp dried parsley
– a light sprinkle of garlic powder
– 1 tsp salt (later I discovered that this is unnecessary)
– 1 tsp ground black pepper
For lunch today I drained off the tofu slices and pan-seared them on high heat in a little canola oil. YUM!
Next time I think I’ll make the slices smaller and thinner, use less salt, and top it with some kind of glaze. Also it should cook a bit longer to drive out more of the alcohol.
Braggot, by the way, is sort of a cross between mead and beer. I made 10 gallons of the stuff a few years ago in honor of Star Wars Episode 1. Half was light braggot, using pale malt sugar and cheap honey from Sam’s. The other half was darker – essentially the same recipe but with some dark roasted malt and a little grape juice for color. Light and dark, get it?
The tofu came from a little shop in OKC on NW 23rd near Classen. Actually I bought it at the big asian store with the fake palm trees, but the shop’s address was on the label. It might be the best tofu I’ve ever cooked. It has a very firm texture and a light flavor. The loaf shape makes it easy to work with.
This stuff is so good that I’m going back for seconds…
