Marinated Tofu

This is one of my easy going recipes. For salads, pastas, or even as a snack.

Here some tips to start with:

1. Press it. Tofu contains a lot of water, and you’ll want to squeeze most of it out, especially if you’re baking, grilling, or frying it. Tofu presses are available in stores, but having one isn’t necessary. You can use a stack of books, or just do what I do, and use your hands to press it lightly in a kitchen towel or paper towels. (Just make sure not to push too hard, or it will crumble!)

2. Spice. It. Up. There’s a reason that tofu gets flak for being bland, and that’s because it is! Make sure you season it well.

Basic Marinade: (best to do it overnight, or at least 30’ before)

Ingredients

• 1/2 tbsp ginger juice

• 1/2 tbsp tamari or soy sauce

• 1/4 cup brown rice vinegar

• 1/4 cup toasted sesame oil

• 1/4 cup fresh cilantro, chopped

• 1 garlic clove, peeled and minced

Whisk all ingredients together in a small bowl and set aside.

For the TOFU:

Ingredients:

• 1/2 block firm tofu

• 1 tbsp extra-virgin

  olive oil

• 1 tbsp toasted sesame oil

Directions

1. Drain tofu and cut into 1-inch squares.

2. Marinate tofu in Basic Marinade for at least

   30 minutes, or overnight, in the refrigerator.

3. Heat olive oil and sesame oil in a skillet.

4. Add marinated tofu and sauté until tofu becomes golden brown.

Enjoy!!