Spicy Asian Tofu
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This is just one marinade for tofu that we like to use. It is versatile and lends itself to many dishes. We use it in our spring rolls, rice bowls, sandwich fillings just to name a few.
MAKES: 4 Servings
PREP/COOK TIME:40 minutes
INGREDIENTS
1 10 ounce package of extra firm organic tofu
1/2 cup mirin (sweet Asian wine)
3 Tablespoons reduced sodium tamari
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 tablespoons Asian Chile sauce
1 inch chunk of ginger, peeled and minced
2 gloves garlic minced.
DIRECTIONS
Cut tofu into 1/2 slices, then slice crosswise into strips 1/4 to 3/8 inches wide and 2 to 3 inches long. Alternatively, cut tofu in 1 half inch thick planks (if using in sandwiches). Place strips on a rimmed cookie sheet lined with paper towels. Place another layer of paper towels on top of the tofu strips and then place another cookie sheet on top of that. Add a few weights on top of the top cookie sheet, such as a few large cans from your pantry. You want to squeeze excess water out of the tofu. Leave for 15 minutes.
Remove weights and paper towels from tofu. Prick both side of tofu strips with a fork and pour marinade over the tofu strips and allow to marinade for at least 15 minutes or up to a few hours in the refrigerator.
Heat a non-stick pan over medium heat without oil and sear tofu on all sides until firm and crunchy.
STORAGE: Can be store in the refrigerator for about a week.
