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 Garlicky Ginger Tofu Triangles (From Michelle and Toni) There once was a time when we avoided tofu like the plague, but as soon as we learned how to prepare it tastefully, we fell in love. Today, it's one of our favorite foods! This recipe is an easy way to make tofu taste great, and it is fabulous served as a side or added to a dish (like our Prideful Bowl). Garlicky Ginger Tofu Triangles 12 oz extra firm tofu, drained 2 garlic cloves, minced 2 Tbsp soy sauce 3 stalks of green onion, thinly sliced, plus more for garnish Juice of 1 small lemon 2 Tbsp brown sugar 1 ½ tsp fresh ginger, grated ¼ cup water Cut tofu into ⅓ inch thick triangular slices, place in a large casserole dish, and set aside. To create the marinade, thoroughly mix together the rest of the ingredients in a medium bowl and pour over the tofu. Allow tofu to sit for a minimum of two hours, or overnight for a richer taste. Flip tofu halfway in-between. Once tofu is marinated, place a large sauté pan over high heat. Add just enough oil to coat the bottom of the pan. Add as many tofu slices as will fit in one layer. Cook until tofu is browned on the bottom, 2-3 minutes. Flip the pieces, and brown on the other side, about 2 minutes. Pour in the marinade mixture, and cook until tofu darkens slightly, about 45 seconds. Flip tofu and repeat. Plate, garnish with remaining thinly sliced green onion and enjoy! This recipe is from The Friendly Vegan Cookbook: Vegan-Friendly Recipes for Everyone by Michelle Cehn and Toni Okamoto © 2013-2016, Vegan Street |
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