Hoisin and hot mustard glazed tofu dog with spicy kimchi and cucumber salad
1 package (14-16 ounces) extra-firm tofu
1 piece (1-inch long) ginger root, minced
1 clove garlic, minced
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1 cup hoisin sauce
1/4 cup plus 1 tablespoon Chinese hot mustard
1 small carrot, julienned
1/4 cucumber, seeded, sliced thinly
1/4 cup prepared kimchi, chopped
1 teaspoon toasted sesame seeds
1/4 teaspoon salt
4 sesame-seed hot dog buns
8 sport peppers or other 1 1/2-inch-long medium/hot peppers, drained, optional
Makes 4 servings.
Wrap the tofu in a clean kitchen towel; place a heavy weight on top. Set aside to drain, at least 30 minutes; slice the tofu into 8 logs.
Mix the ginger, garlic, hoisin sauce and 1/4 cup of the hot mustard in a shallow bowl; add the tofu. Turn to coat tofu. Marinate 2 hours. Meanwhile, mix the carrot, cucumber, chopped kimchi and sesame seeds in a small bowl; set aside.
Heat a grill. Remove the tofu logs from the marinade; cook, turning, until all sides are marked with grill marks, about 8 minutes. Season with salt, keep warm.
Spoon remaining 1 tablespoon of the hot mustard onto buns. Place two pieces of tofu in each bun; top with the cucumber-kimchi salad. Add sport peppers.
Nutritional information per serving: 337 calories, 27 percent of calories from fat, 10 g fat, 1 g saturated fat, 1 mg cholesterol, 47 g carbohydrates, 15 g protein, 1,161 mg sodium, 5 g fiber.