Yields 2 to 4 servings
For many, many years, I thought tofu was straight-up nasty. It was gelatinous, flavorless, and blobby. It’s only been in the last few years that I’ve learned how to properly cook and season tofu, which is the key to making it super flavorful. Now it’s one of my favorite sources of protein. If you’re still on the fence about tofu, this recipe will teach you to love it.
Ingredients:
¾ cup soy sauce
2–3 tablespoons lime juice, or to taste
2 tablespoons maple syrup or agave
1 tablespoon minced ginger
1 teaspoon minced garlic (about 2 small cloves)
2 batches Fried Tofu (see page 246)
Optional Toppings:
Cooked brown rice (see page 226)
Chopped green onion
Directions:
1. In a medium bowl, mix together the soy sauce, lime juice, maple syrup (or agave), ginger, and garlic.
2. In a large pan over medium-high heat, put down a single layer of Fried Tofu. Pour the soy sauce mixture on top.
3. Cook, flipping the tofu to coat it evenly, until the sauce is completely absorbed, 4 to 5 minutes.
TONI’S TIPS:
>>If you don’t want to use the Fried Tofu recipe, you can sub in raw extra-firm tofu that’s been pressed (see page 18).
MY TIPS:
