Marinated Tofu
Marinated Tofu might be just the side dish you are searching for. This recipe serves 4. For 90 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 78 calories, 8g of protein, and 2g of fat. A mixture of tamari, rice wine vinegar, to, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Café Johnsonia has 373 fans. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is not so outstanding. Similar recipes are Marinated Tofu Salad, Baked Marinated Tofu, and Marinated Tofu with Shiitake Stuffing.
Servings: 4
Preparation duration: 60 minutes
Cooking duration: 10 minutes
Ingredients:
12 ounces extra firm tofu
1" piece of fresh ginger, grated
1-2 garlic cloves, finely minced or grated
1 Tablespoon honey
1Tablespoon fresh lime juice
1 Tablespoon rice wine vinegar
4 Tablespoons tamari
¼ to ½ teaspoon sambal oelek
Equipment:
paper towels
bowl
baking pan
plastic wrap
frying pan
Cooking instruction summary:
Place two layers of paper towels on a plate and place the tofu on the towels. Top with two more layers of paper towels and another plate. Place a can or heavy bowl on top of the plate to weight it down. Let sit for about 10-15 minutes. The tofu will release quite a bit of liquid.Cut pressed tofu into ½-inch cubes or slightly larger slices. Place in a shallow baking pan.Combine marinade ingredients and pour over the tofu. Turn the tofu over to make sure it's covered with the marinade. Cover the baking pan with plastic wrap and place in the refrigerator for at least 30 minutes, preferably a few hours or overnight. Turn the tofu periodically for even marinating.To cook - over medium-high heat a 1 Tablespoon coconut or another high-heat oil in a non-stick skillet. Remove half of the tofu from the marinade and place in the skillet. It will probably splatter and sputter a bit, so use a splatter screen if you have one. Let the tofu cook until golden, about 3-5 minutes. Lower heat as necessary to prevent burning. Turn tofu and cook on the other side until golden. Remove and place on a plate, cover, and keep warm while cooking the remaining tofu. Repeat with second half of tofu. Keep warm until ready to serve.
Step by step:
1. Place two layers of paper towels on a plate and place the tofu on the towels. Top with two more layers of paper towels and another plate.
2. Place a can or heavy bowl on top of the plate to weight it down.
3. Let sit for about 10-15 minutes. The tofu will release quite a bit of liquid.
4. Cut pressed tofu into ½-inch cubes or slightly larger slices.
5. Place in a shallow baking pan.
6. Combine marinade ingredients and pour over the tofu. Turn the tofu over to make sure it's covered with the marinade. Cover the baking pan with plastic wrap and place in the refrigerator for at least 30 minutes, preferably a few hours or overnight. Turn the tofu periodically for even marinating.To cook - over medium-high heat a 1 Tablespoon coconut or another high-heat oil in a non-stick skillet.
7. Remove half of the tofu from the marinade and place in the skillet. It will probably splatter and sputter a bit, so use a splatter screen if you have one.
8. Let the tofu cook until golden, about 3-5 minutes. Lower heat as necessary to prevent burning. Turn tofu and cook on the other side until golden.
9. Remove and place on a plate, cover, and keep warm while cooking the remaining tofu. Repeat with second half of tofu. Keep warm until ready to serve.
Nutrition Information:
