I love Tofu. Especially done like this in a pan on the stove, in hot oiluntil it is lovely and crunchy and golden on the outside.
1 packet extra firm tofu
Juice of two lemons plus zest of one of them.
Raw sugar to taste
Splash of Agave syrup
1/2 teaspoon Ground ginger
Pinch of Turmeric
Splash of olive oil
Mix together the marinade, and pour into a ziplock bag
Chop up the Tofu into smallish squares,
Pop the Tofu into the bag
Put in the fridge to marinade during the day.
When I got home tonight I cooked the tofu on the stove top over a mediumheat, turning it over until it was golden brown and slightly crunchy on eachside. I then placed oh so very stylishly some sliced almond on top.
I had mine tonight with a brown rice and vege stirfry – delicious.
Just to make up for the fact that I have approximate amounts for myingredients, and I have to admit a rather blurry photo – here are a few morerecipes for marinades you could use for tofu.
Asian Tofu (Veganomicon)
1/2 cup mirin
3 tablespoons tamari
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons Asian chile sauce
1-inch chunk of ginger peeled and chopped coarsely
2 cloves garlic smashed
2 tablespoons rice vinegar
1/3 cup soy sauce
2 tablespoons mirin
2 tablespoons Thai curry paste
¼ cup unsweetened coconut flakes
2 cloves garlic, minced
Cumin Tofu (from 101 Cookbooks)
1 teaspoon ground cumin
1 tablespoon garam masala spice blend
6 medium cloves garlic, crushed then chopped
3 tablespoons olive oil
1/4 teaspoon fine grain sea salt
1 tablespoon lemon juice, freshly squeezed
1 7 or 8-ounce container of Greek yogurt
Question: Are you a fan of Tofu or not, andif so what is your favourite way to cook it.