Tofu scares people. They envision a strange, tasteless cube of mealy weirdness and run, screaming. Done wrong, tofu can indeed be creepy. But, done right? It is delicious, people! Here is one easy way to prepare it that might make you reconsider. Since most Americans over-consume chicken and beef and would benefit from eating more plant-based proteins, think of it next time you’re meal-planning.
1 block firm or extra-firm organic tofu, drained
2 garlic cloves, minced
1″ ginger root, minced*
2 T Tamari (or Shoyu, or any quality soy sauce)
2 T seasoned rice vinegar
1 T toasted sesame oil
1/8 t black pepper
2 scallions, sliced, for garnish
*I store ginger root in the freezer, where it stays for months. To use, grate off as much as you need with a microplane. It is so easy, and ginger root lends incredible flavor to recipes. You can also grate up garlic cloves on it. Here’s a link to the one I use and love.
Slice the tofu block and lay slices on a large, clean kitchen towel that will absorb some of their water. Meantime, whisk together the remaining marinade ingredients. Pour half of the marinade around the bottom of a 9 x 12 glass baking pan. Lay the slices in the pan. Pour the remaining marinade over them. Cover the pan tightly with plastic wrap and refrigerate overnight, or at least for 4–6 hours.
Heat a frying pan and add 1 tsp olive oil, swirl around when warm. Saute tofu slabs about 3–4 minutes per side. Sprinkle with scallion to serve. Serve with a complex carb such as brown rice and a side vegetable. This serves 3–4, so make two blocks and double the marinade if you have a bigger crowd.
Wrap up leftovers and refrigerate for up to five days. They’re great to use up later, diced, either atop salads or stirred into a pot of vegetable soup. Let me know how it goes and if you’ve reconsidered your fear of tofu!