Spicy Chili-Garlic + Ginger Tofu

This tofu is tangy, spicy, and…gingery. This tofu could be a main entree with some sauteed greens (baby bok choy, Chinese broccoli, spinach) or spicy cauliflower, or you could throw it in a salad or in a wrap.

Prep this the night before you make it. Marinating longer adds more flavor.


Spicy Chili-Garlic + Ginger Tofu

modified from Thug Kitchen

serves 2-4

Ingredients: 

thumb-sized is a technical term
thumb-sized is a technical term
  • 1 brick, extra firm tofu
  • 2 tablespoons, low-sodium soy sauce
  • 1 lime, juiced
  • 1 tablespoon sesame oil
  • 2-3 tablespoons chili-garlic sauce (or more…)
  • 2 teaspoons brown sugar
  • thumb-sized chunk of ginger, chopped (or more…)

 

 

 

How-to: 

1. Press the tofu. The redneck way to press tofu: Drain the liquid off. Put the tofu between some paper towels and place it on a baking sheet,  topping it with something heavy, like cast iron. Change the paper towels a couple of times. Let it press for 45 min (at least). It soaks up flavor better this way.

IMG_1439

2. While your tofu presses, mix the remanining ingredients together.

3. Slice the tofu into 1/4 inch “steaks.” Lay them in a dish and cover with marinade. Marinate at least an hour but preferably overnight. Rotate the tofu at some point while marinating.

IMG_1441     IMG_1442

4. Preheat the oven to 425. Place the tofu on a baking sheet lined with a silipat or well-greased with olive oil (saving the remaining marinade). Bake 15 minutes. Flip the tofu and top with the remaining marinade. Bake 10 more minutes.

IMG_1444

I had mine with a Vietnamese style vermicelli plate.
I had mine with a Vietnamese style vermicelli plate.

Ooh-ee-ooh,

Josh

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