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Ingredients

  • 18 oz. firm tofu
  • 1 Tablespoon cooking oil – oil free version – use water instead
  • 2 Tablespoons Tamari, Soy Sauce, or liquid Braggs
  • 2 Tablespoons fresh squeezed lime juice
  • 3 fresh garlic cloves minced
  • 1/2 teaspoon freshly grated ginger
  • 1/4 – 1/2 teaspoon cracked pepper
  • Add a pinch of sea salt after searing and more cracked pepper if you wish

Preparation:

  1. Rinse and drain tofu. Pat dry with paper towel or tea towel.
  2. Slice tofu brick into rectangles or squares 1/2 inch thick.
  3. Blend sauce ingredients together in a jar or bowl.
  4. Place cut tofu pieces in a shallow pan, pour marinade on top . Allow to marinate 15 minutes or more.
  5. Heat a seasoned cast iron skillet or non stick frying pan to medium-high heat. Allow skillet to heat up for 5 minutes, then add 1 or 2 teaspoons oil and sear until the tofu is golden brown, flip and repeat.  Pour the marinade over the sizzling squares, while cooking. The edges should be caramelized when complete.
  6. Before serving you may want to cut squares into smaller pieces or chunks.

Special notes for serving:

Serve this tofu inside a Banh Mi Sandwich,  rice or noodle bowl. It’s a great addition to a summer salad plate or serve as a tofu steak.

This recipe was developed for VegFest Colorado 2017 by AlmostVeganCookingSchool.com