Marinated Tofu

Tofu. I know you may be hesitant, I was. The texture was the thing that I didn't like, but sticking with extra firm tofu when using it as a meat substitute is key for me. Use the flavourings in this recipe as a guide but you can add say more garlic or red pepper flakes or honey depending on your taste.

Ingredients:

1 - 420g block extra firm tofu

Marinade:

1/4 cup soya sauce

3 tbsps rice wine vinegar or apple cider vinegar

2 tsps sesame oil

1 tbsp honey

1 tsp garlic powder

1 tsp onion powder

1/4 tsp black pepper

1/4 tsp smoked paprika

1/4 tsp turmeric

2 pinches red pepper flakes

pinch cayenne

2 tbsps water

2 tsps avocado oil

1/2 tsp cornstarch

First drain the tofu block, then set it between sheets of paper towels and rest a cast iron pan (or something heavy) on top. Leave it for about 30 minutes to press out extra liquid then cut into 1" cubes. Combine the marinade ingredients and toss the tofu cubes in to coat. Refrigerate for 30 minutes or up to 2 days. I have tried the firm tofu as opposed to the extra firm but the texture doesn't do it for me ... extra firm is the way to go!

When ready to cook add avocado oil to a non-stick frying pan and heat to medium high. Remove the tofu from the marinade (reserve the marinade) and place the tofu cubes in the pan. Cook about 3-4 minutes per side, leaving each side to crisp before turning over.

Once the tofu is fried on all sides whisk cornstarch into the reserved marinade. Remove the pan from the heat and stir in the marinade. Stir to coat and let sit 2 minutes.

Makes enough for four that you can serve alongside some rice and stir fried veggies.

Adapted from jessicainthekitchen.com