vegoftheweek

Some things were just meant to go together. Peanut Butter and Jelly. Salt and Pepper. Vegan Mayonnaise and Mirin.

I’m excited about Mirin. When I purchase something for the first time, especially a new sauce or other condiment, my instinct is to taste it as soon as I get home (sometimes before even putting away the rest of the groceries). What a pleasant surprise I got when putting the sweet and sticky Japanese cooking seasoning in my mouth.

Although mainly for cooking, Mirin has also been used an an alternative alcoholic drink to sake. It’s sweet, syrupy taste is an alternative to sugar in dishes and helps food retain their shapes. It is also an excellent ingredient in mock egg salad using tofu and vegan mayonnaise.

If I had to nickname this recipe, I’d call it The Stalker or The Motivator.

I allowed two carnivores to smell it-that’s right, just smell, not taste. For one, I was able to provide the recipe immediately and she  went to the grocery that evening and bought the ingredients and made it that night for her lunch the next day. Rave reviews of course! For the other, I didn’t have the recipe on hand and it was a lesson to be learned! For the next two weeks I was asked daily about it. Of course, I always had an excuse why I couldn’t write up a copy and hand it over. Not a good idea…

If you’re looking to observe human behavior and the power you may have over it, just make this and let others take a whiff. The pheromone-like influence will grant you dozens of friends and you will have them flocking to their pantries, refrigerators, and grocers as if they were in a hypnotized trance. (Disclaimer: Vegoftheweek does not promise you any influence over human behavior. Each individual results may vary. These statements have not been approved by the FDA, but they have been approved by many who like this recipe.)

Mock Egg Salad

Hint: Number #7 on the instruction list should be taken very seriously.

• 2 teaspoons brown rice vinegar
• 2 teaspoons Mirin
• 2 teaspoons sesame oil
• 1 teaspoon turmeric
• 1-2 teaspoons of onion granules to taste or 1-2 tablespoons of dried onion flakes to taste
• Dashes of pepper to taste
• ¼ cup vegan mayonnaise, such as Nasoya Nayonaise or Veganaise
• 1 package of extra firm refrigerated water packed tofu (about 14.5 oz)
• ¼ cup diced celery
• ¼ green onions, thinly sliced

1. It is important to use Chinese style or water packed tofu (refrigerated) instead of the silken boxed kind on the shelf. Water packed absorbs the flavor better, due to its more spongy texture, plus retains its shape. Tofu needs to be drained and frozen to prevent sogginess and allow it to absorb more flavor. To do this, take block of tofu and slice it in both directions lengthwise and widthwise to yield smaller cubes that about both slender and about ½ by ¼ inch. Place several sheets of paper towels or a clean dish towel on a plate or tray and place tofu cubes on the paper towels or dish towel, spreading the cubes out and not overlapping. Place another several sheets of paper towels or another dishtowel on top of cubes and press firmly, but do not mash the cubes. Place entire tray in freezer to allow tofu to freeze. After tofu has frozen, take tray out and allow to thaw. Do not remove towels before completely thawed or it will stick to tofu. Once thawed enough, paper towels or dishtowels should peel away easily.
2. Place tofu in medium bowl. You can either 1. Leave tofu in cubes, or 2. Mash it further to make it more crumbly.
3. In small bowl, combine vinegar, rice syrup, sesame oil, turmeric, pepper, onion granules or onion flakes, and vegan mayonnaise and mix well.
4. Pour mayonnaise mixture over tofu and mix thoroughly, blending mayonnaise mixture in tofu. Tofu now will be light orange.
5. Stir in celery and green onions.
6. Cover and refrigerate for several hours or overnight to allow flavors to blend and to impress your friends and family with the change from a light orange to bright yellow color thanks to turmeric.
7. Eat