Take your tofu to the next level, let it soak in this goodness overnight, pan fry or bake and use it in ramen, noodle dishes or salads.
Ingredients
341 gm
Tofu, regular, extra firm
4 tbsp
Soy sauce, tamari
1 tbsp
Lime juice (fresh)
1 tbsp
Rice wine vinegar
1 tbsp
Honey
1/4 tsp
Hot sauce
(to taste)
2 clove(s)
Garlic
(minced)
1 piece, 1-inch
Ginger root
(grated)
Instructions
Place two layers of paper towels (or a folded kitchen towel) on a plate and place the tofu in between the towels. Top with another plate. Place a can or heavy bowl on top of the plate to weight it down. Let sit for about 10-15 minutes or up to an hour. The tofu will release quite a bit of liquid, making room for FLAVOUR!
Cut pressed tofu into ½-inch cubes or slightly larger slices.
Combine marinade ingredients in a shallow baking pan or large, wide tupperware container then place the tofu in the liquid. Turn the tofu over to make sure it's covered with the marinade.
Cover and place in the refrigerator for at least 30 minutes, preferably a few hours or overnight. Turn the tofu periodically if you can for even marinating.
Now, you can either pan fry OR bake.
Panfry - Over medium-high heat add 1 Tablespoon coconut or another high-heat oil in a non-stick skillet.
Remove half of the tofu from the marinade and place in the skillet. It will probably splatter and sputter a bit, so use a splatter screen if you have one.
Let the tofu cook until golden, about 3-5 minutes. Lower heat as necessary to prevent burning.
Turn tofu and cook on the other side until golden. Remove and place on a plate, cover, and keep warm while cooking the remaining tofu.
Repeat with second half of tofu. Keep warm until ready to serve.
BAKE - preheat oven to 375F, after tofu has marinated, take the pieces out with a slotted spoon and place them on a parchment or silicone lined baking sheet.
Bake for 10 minutes, flip them, then cook for another 10-15 minutes or until desired crispiness is achieved.
Notes:
Tofu
is a great source of protein and an excellent source of iron and calcium
