09816bb9 |
1 | Just a basic recipe for moderately spicy sauteed tofu, quick and easy |
2 | and not too unhealthy. Goes well with steamed broccoli. |
3 | |
4 | * Ingredients |
5 | |
6 | - 14oz (397g) Firm Tofu |
7 | - Oil for sauteeing (toasted sesame or olive) |
8 | |
9 | ** Marinade |
10 | |
11 | - 1/3 cup water |
12 | - 3 tbsp low sodium soy sauce |
13 | - 2 tbsp apple cider vinegar |
14 | - 1.5 tbsp pomegranate molasses |
15 | - 3 cloves garlic, minced |
16 | - 1 small serrano or habanero pepper, minced |
17 | - 1 tsp corn starch |
18 | |
19 | * Directions |
20 | |
21 | 1. Cut tofu into cubes of desired size (1/2 inch suggested) |
22 | 1. Combined marinade ingredients except for corn starch |
23 | 1. Cover tofu with marinade, marinate for ~30 minutes, refrigerated |
24 | 1. Strain tofu, retain marinade! |
25 | 1. Mix retained marinade and cornstarch well |
26 | 1. Preheat pan with oil over medium-high heat |
27 | 1. Sautee tofu for ~5 minutes, tossing every 30s |
28 | - Alternatively, sautee for 2-3 minutes per size, flip once with |
29 | tongs |
30 | 1. Pour marinade sauce into pan, stir around occasionally until sauce |
31 | thickens (~6 minutes). |
32 | |
33 | * TODO |
34 | |
35 | Not crispy enough, increase sauteeing time to 10-12 minutes |
36 | |
37 | Use extra firm tofu, maybe press? (signs point to pressing being a |
38 | white people thing though). |
39 | |
40 | increase pomegranate molasses to 2tbsp I think |
41 | |
42 | i think it wouldn't be terrible with only 2tbsp of soy sauce to drop |
43 | the salt content further |
44 | |
45 | bird's eye peppers instead of serrano/habanero |