This is the reliable old fallback for those rare time I make tofu rather than beans. It’s great on top of grains, alongside a serving of greens, or added to a meal-salad. It also works well as filling for a wrap or pita pocket. And most important – the toddler likes it – so it passes the “yummy-finger-food” test as well.
What you need:
- 3 tablespoons olive or sunflower oil for pan-frying
- 1 lb firm or extra-firm tofu, drained and pressed*
- 1/4 cup tamari
- 1/4 cup water
- 3 cloves of garlic, pressed
- 2 tablespoons organic blackstrap molasses
- 2 tablespoons toasted sesame oil
- 1 teaspoon hot sauce (Frank’s Red Hot is my usual for this)
- 1 tablespoon brown rice vinegar
- 1/2 teaspoon liquid smoke (optional)
What you do:
- Mix the tamari, water, garlic, molasses, sesame oil, hot sauce and vinegar in an 8″x8″ baking dish.
- Cut the tofu into 3/4″ cubes or slices and lay in a single layer in the baking dish.
- Marinate 3-24 hours (the longer it sits, the better the flavor), turning the pieces every now and again so they soak up liquid evenly on all sides.
- Heat a cast iron pan on medium heat until good and hot. Add the olive or sunflower oil and then the tofu cubes.
- Stir and fry, flipping regularly until browned and crispy bits are happening on most sides.
- Pour the remaining marinade over the tofu cubes and keep flipping constantly until the liquid has evaporated and the tofu is glazed.
- Serve immediately. While it’s best fresh, you can also cool and then keep covered in the fridge for up to 4 days.
* If you’ve never pressed tofu, it’s time to start. Why? Because once it’s been pressed, tofu soaks up marinades way better! How do you press it? Wrap the block in a tea towel or dish cloth and stack a heavy pot (like a dutch oven; or a lighter pot with some tin cans inside it) on top. Leave it like that for an hour or so and then unwrap and proceed with the recipe.