Here’s a simple and very tasty way to enjoy some firm or extra firm tofu. It takes a little forethought, but after the initial bit of prep, it’s on the table in a snap. I love tofu, but I don’t often blog straight-up tofu recipes because I have it so down pat, I don’t even think of them as recipes anymore. I’ll try to get pictures more often, because everyone deserves to learn how to prepare tofu.
There’s a spicy option and you could also bake the tofu slices, so do what you like.
Scallion and Sesame Marinated Tofu
1 lb firm or extra firm tofu, drained
1/4 cup cold water
2 tablespoons tamari
1 tablespoon sesame oil
2 garlic cloves, minced
1 bunch scallions, white and green parts, sliced thin
1 teaspoon red pepper flakes (optional)
Sesame seeds, for garnish
Sriracha, for garnish
Cut the block of tofu in half. In a sealable container, place the tofu and the rest of the ingredients. Shake to combine and refrigerate for at least 24 hours. I did mine for 48, but that’s because I forgot about it. When ready to cook, cut into thin slices and heat over medium heat in a large non-stick skillet. Add the red pepper flakes, if using and allow the marinade to reduce until all the liquid has evaporated. Serve hot over rice or noodles and with whatever vegetables you like. Garnish with sesame seeds and Sriracha.