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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Based on a recipe from The Visual Food Encyclopedia. Cook time doesn’t include 1 hour marinating time. If I have any leftovers I like them roughly chopped and scrambled in with my eggs the next morning. This is also a good cold snack right out of the 'fridge. Ingredients:
8 slices tofu |
2 tablespoons soybean oil |
3/4 inch fresh ginger, peeled and finely chopped |
1 clove garlic, peeled and finely chopped |
1 tablespoon fresh cilantro leaves, finely chopped |
2 tablespoons soy sauce |
2 tablespoons water or 2 tablespoons sake |
1 tablespoon lemon juice |
2 tablespoons honey |
Directions:
1. Cut each slice of tofu into two triangles and place in shallow bowl.
2. Combine marinade ingredients and pour over tofu. Cover and refrigerate for 1 hour to marinate.
3. Drain the tofu, reserving the marinade.
4. Preheat a skillet over medium heat and sauté the tofu in the soybean oil until lightly browned. Remove to serving dish and set aside.
5. Deglaze the skillet with the marinade and reduce sauce to the desired consistency.
6. Pour sauce over the tofu slices and serve.
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