We have minimized our consumption of soy and soy products, which wasn’t the hardest thing to do. But, I bought a small package of tofu the other day for the sake of variety, as it had been over a year since we had it! As I mention in my philosophy section I am not a fan of dogmatic approach to nutrition.
When marinated, tofu can be very flavorful and a great addition to stir fried vegetables or plain rice with your choice of sauce. I tend to favor thai-style peanut sauces. By the way, how do you like my flowers? I got them for my birthday!
Ingredients (serves 2):
- 1 (16 oz) container extra-firm tofu
- 1 Tbs sesame oil
- 1 Tbs soy sauce
- 1 Tbs rice vinegar Or fresh lemon/lime juice
- 1 Tbs water
- 1 Tbs fresh ginger, finely grated
- 1 Tbs garlic, finely grated
- hot sauce to taste
Time~ Prep:15 Cook: 30 min
- Remove tofu from packaging and drain.
- Place on a shallow plate/dish, put a small plate on top and weight it down with something heavy to rid of excess liquid.
- Allow to sit for 15-30 min. Drain accumulated liquid.
- Meanwhile prepare marinade (above or any other). Mix all ingredients in a bowl.
- Remove weight. Cut the pressed tofu in pieces (cubes, sticks,etc.)
- Place in a shallow container, pour over marinade. Gently toss to coat. Place in the fridge to bathe for at least 30 minutes or as long as over night. Toss occasionally to marinade evenly.
- Heat oven to 350 Fahrenheit. Arrange tofu on an oven safe dish, leaving some room in between.
- Bake ’til the tofu is slightly puffed and golden on the outside (30-45 min.). Longer bake time makes for chewier tofu.
- Serve while still warm OR allow to cool, before transferring to the fridge for a later meal.
Toss in stir fried vegetables or serve over rice with sauce.