This is a copy of what I’ll later be cross-posting to the cooking community :)

I’ll be attending the hand-fasting of some good friends later on this month and they’re having a potluck reception. Since they know I’m an avid cook, they asked me to bring an entree. The catch? They’re strict vegetarians and I’m largely a meat eater. Most of the recipes I use tofu in are Japanese, I’ve included the two things I’ve thought of.

Marinated Baked Tofu Packages

1 pound of tofu, extra firm
1/2 cup of soy sauce
1/4 cup of water
1/2 cup of brown rice syrup
2 tablespoons of brown rice vinegar
2 cloves of garlic, minced
2 teaspoons of grated ginger
2 tablespoons of toasted sesame oil

Preheat oven to 450 degrees.

Slice tofu into 1/4-inch thick slices. Places slices into a shallow baking dish with the above marinade ingredients. Be sure to coat each slice of tofu well. Marinate for at least 15 minutes or up to 1 hour. Place the tofu slices on a lightly oiled baking sheet and bake 30 minutes or until deep golden brown and crispy on the outside. The marinade can be saved to use again. Be sure to boil the marinade before each additional use.

5 bunches of scallions, sliced thinly
1 tablespoon of toasted sesame oil
3 tablespoons of white miso
1 teaspoon of mirin or white wine
1 teaspoon of rice or maple syrup
10 green scallion parts, blanched
Nori sheets, optional

Heat the toasted sesame oil on a skillet and add the scallions. Saute for 3 to 5 minutes on medium heat until they become soft and becoming translucent. Turn the heat down to low and add the remaining ingredients except the blanched scallion greens) incorporating the scallions into the miso. Heat through for 2 minutes, adding a little water if necessary.

Make sandwiches with the tofu slices, slathering one piece of tofu with the miso scallion mixture and placing another piece of tofu on top. If desired, place a piece of nori on top of the tofu sandwich. Tie the piece together to form a package with the blanched scallion ribbons. Serve at room temperature.

Tofu Veggie Nori Rolls

2 cups uncooked short-grain white rice
2 1/4 cups water
1/4 cup soy sauce
2 teaspoons honey
1 teaspoon minced garlic
3 ounces firm tofu, cut into 1/2 inch strips
2 tablespoons rice vinegar
4 sheets nori seaweed sheets
1/2 cucumber, julienned
1/2 avocado, julienned
1 small carrot, julienned

In a large saucepan cover rice with water and let stand for 30 minutes. In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes. Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.

Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot. Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.

I’m kind of inclined to try and do lots of small more bento style “entrees” since it is a wedding reception. Does anyone have recipe ideas that might to well with that theme?

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