by Sarah Steimer
- 2 blocks extra-firm tofu, cut into 1/2-inch slices and patted dry
- 1/2 cup soy sauce
- 2/3 cup water
- 1 tablespoon fine red pepper powder (available at Asian markets)
- 1 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 cup scallions, finely sliced
- 1/2 teaspoon lime juice
- 2 tablespoons toasted sesame seeds
Combine all ingredients, except for the tofu, in a small bowl. Set aside.
Heat a couple tablespoons vegetable oil in a nonstick pan until very hot. Add tofu in a single layer, making sure the pieces do not touch (you’ll probably have to work in batches). Cook for about 3-4 minutes on each side, or until golden. Let cool on a towel-lined plate or cooling rack.
Place to tofu in a glass pan. Pour the sauce overtop and let sit in the refrigerator for about 6-8 hours, flipping the tofu about halfway through. Serve cold.
Makes 4-6 servings as a side.
Recipe adapted from: Blogging over Thyme
Wow! I’m definitely going to try this one! 🙂
I definitely suggest making it as a side dish or appetizer. Delicious but NOT a main course by any means. Hope you like it! —Sarah
Sounds like a tasty little nibble to me!
Caitlin, you are so busy between your work and your tireless attention to this blog that the tofu just isn’t enough for you! You’re clamoring for heartier fare in this post! You need to be fueled 🙂
Seriously, marinating the tofu sounds like a delicious way to impart some flavor to it. Certainly Asian cuisines offer a variety of methods of dealing with the ol’ bean curd. Because tofu is fairly rich in protein — and a complete one at that — I always use it as a strategic way to get in a vegetarian or vegan meal. (I am NOT myself a vegan, but I do try to have several vegan meals a week, often at least one a day, as part of my overall eating strategy.) To make it more filling, I pair the tofu with other vegetarian items like grains and legumes (and root vegetables) that are rich in nutrients and particularly complex carbs, which impart a feeling of fullness. Brown rice, legumes, whole grain bread, steamed potatoes, etc. all work well to achieve the goal of satiety.
Hi Will – Thanks for commenting. This is actually Sarah’s recipe (authors are noted at the top, above the photo), but thanks for your interest in the post! We both enjoy adding tofu to our diet every so often. It makes for a nice addition to a vegetarian meal.