Sweet and gingery marinated tofu. Bake it and serve over rice, or saute it as part of a stir fry.
Ingredients by volume:
- 14 oz firm tofu
- 2 clove garlic
- 1 inch fresh ginger root (1 tsp after grating)
- .25 cup tamari (or regular soy sauce if gluten is okay)
- .25 cup white wine (or cooking sherry)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp agave
- 1 tsp dried thyme
Ingredients by weight:
- 400 g firm tofu
- 10 g garlic
- 10 g fresh ginger root
- 70 g tamari (or regular soy sauce if gluten is okay)
- 60 g white wine (or cooking sherry)
- 30 g rice vinegar
- 14 g sesame oil
- 20 g agave
- 2.7 g dried thyme
Day before instructions: 25-30 minutes
- Drain the tofu and press it. (That is - put it in the middle of a baking sheet or something else flat that will catch the water you're squeezing out, put another large flat piece of cookware on top, then weigh it down with lots of heavy pans or cookbooks.)
- Peel and mince/press the garlic cloves. Peel and grate the ginger.
- Make the marinade by combining the tamari, white wine, rice vinegar, sesame oil, agave, dried thyme, ginger, and pressed/minced garlic. Whisk the marinade together.
- Slice the tofu into slices that are about a centimeter thick. Arrange the tofu slices in a single layer in a shallow container and pour marinade over them. Cover and place in the refrigerator overnight, or for at least 4 hours.
Day of: 20-50 minutes
- If baking: Preheat the oven to 400º F (205º C). Oil a baking pan with a small amount (1/2 tsp) sesame oil or vegetable oil. Remove the tofu slices from the marinade and transfer them to the baking pan in a single layer. Bake for 15 minutes, then flip the tofu and bake for another 15 to 20 minutes, or until the tofu is firm and starting to turn light brown along the edges.
- If sauteing: saute in batches over medium heat until the sauce no longer tastes like alcohol.