The prep time is an hour because you need to put a weight on the tofu and squeeze out the excess water. While I am doing that, I prep the marinade and other materials to cook with.
To prepare tofu:
1 block of firm tofu
An oil mister filled with grapeseed or olive oil or you can put a small amount of either oil in a small dish and use a pastry brush.
Ingredients for the sweet and zesty sauce:
¼ cup toasted sesame oil
¼ cup regular sesame oil
½ cup low-sodium Tamari
¼ cup rice wine vinegar
2 t. minced fresh ginger
2 large cloves garlic,minced
1 T. raw honey
½ c. red pepper, thinlysliced
3 T chopped cilantro,chopped
¼ cup green onion, thinly sliced
1/8 -1/4 t crushed red pepper (to your heat preference)
Remove tofu from package and discard any package liquid. Place tofu on a rimmed plate (to catch pressed liquid). Put a piece of paper towel on top (so the plate won’t slide)of the tofu and then a plate on top of the paper towel. Put a heavy object on top of the plate to weigh it down. (I use a 28oz can of tomatoes or a tea kettle full of water). Press excess liquid from tofu for about 1 hour. Make the sauce while this is processing.
Whisk all of the marinade ingredients in a small bowl. Set aside.
Discard any water that you pressed from the tofu. Discard paper towel.
Place tofu on a cutting board and slice about ½ “ thin. Cut each rectangle along the diagonal to make 2 triangles. Spray both sides of the tofu with the oil in your mister. Or you can brush it lightly with the oil using a pastry brush.
Preheat a 10-12” non-stickskillet over medium to medium high heat. Place about half of the tofu at once in the skillet and sauté about 3 minutes per side or until golden brown. Avoid crowding the tofu for best browning. Repeat until all of the tofu is sautéed. Place browned tofu in an 11x7 glass baking dish or casserole. Pierce the tofu with a fork a few times so the sauce will soak in better. Top with the zesty sauce. Cover and refrigerate for a couple hours before serving so flavors meld. Enjoy!!
This is a very versitile recipe and can be enjoyed alone or on top of a whole grain or some asian noodles. Even on top of your salad.
Prairie Health Companion