Pan-Seared Tofu
with Ginger Lime Glaze

MY MOTHER OFTEN HAS LEFTOVER SAUTÉED TOFU in her refrigerator and I simply can’t keep from sneaking a taste (okay, so I usually finish it). I came up with this recipe so that I could enjoy leftovers whenever I wanted and without the drive to Mom’s. My children (and their friends) devour this tofu before it ever reaches the table, but I like it even better a few hours later when it firms up.

1 pound fresh firm tofu
(not silken), drained

2 tablespoons
extra virgin olive oil

1 tablespoon
grated fresh ginger

2 tablespoons tamari

2 tablespoons lime juice

2 tablespoons maple syrup

Slice tofu into fillets or cubes as desired. Heat sauté pan over medium heat. Add olive oil and ginger and sauté 1 minute. In small bowl, whisk together tamari, lime juice and maple syrup. Place tofu in skillet and add tamari mixture. Sauté tofu 3–4 minutes on each side. If pan gets dry, deglaze by adding 2 tablespoons water and continue sautéing until both sides of tofu are browned and firm. For a thicker glazed finish, deglaze pan with a second mixture of oil, ginger, tamari, lime juice and maple syrup. Remove from heat and serve.

SERVES 3

TIPS
A nonstick surface will prevent tofu from glazing. Use stainless steel or cast iron for best results. The more batches of tofu you sear, the more caramelized your glaze will become. This recipe doubles easily and you’ll be grateful for the leftovers.

SERVING SUGGESTIONS
This tofu is a perfect addition to stir-fries, a hearty sandwich-stuffer and a delicious high-protein side dish or snack.