Not sure what to do with tofu? This recipe from the book Healthy is Funky helps you put a tasty dish with tofu on the table.
This recipe is from the book Healthy is Funky (€24.99). On page 97 in the June issue of Santé you can read an interview with the author Mich Baron.
The trick to flavoring tofu is to marinate it. Just because tofu has a neutral taste, it easily takes over the taste of other ingredients. Making marinades is a breeze. In less than a minute and a half you can give the tofu a different taste according to your ever changing mood. These are already two recipes.
Ingredients
- 1 block of 240 gram solid tofu
For the sesame ginger marinade
- 2 tablespoons gluten-free soy sauce (e.g. Tamari)
- 1 tablespoon gluten-free sesame oil
- 2 tablespoons lemon juice
- 3 tablespoons agave or maple syrup
- 1 piece of fresh ginger (2 cm, grated)
- Black pepper &fleur de sel
For the lemon mustard marinade
- Juice of 1 lemon
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon agave or maple syrup
- 1 tablespoon mustard
- 1 teaspoon thyme
- black pepper &fleur de sel
For the finish
- 2 spring onions
- 2 tablespoons sesame seeds (optional)
How are you doing?
- Pat the cube of tofu well dry. If the tofu remains moist, roll it in 2 sheets of kitchen paper and place a cutting board on top. Press the cutting board with both hands to squeeze all the excess moisture out of the tofu. Cut the tofu horizontally into 3 slices.
- Mix the ingredients for the marinade.
- Put the slices side by side in a bowl and pour over the marinade. Let the tofu rest for at least 30 minutes. Turn the slices over and let them rest for at least another 30 minutes.
- Heat a grill pan and roast the tofu steaks over a low heat for 5 to 7 minutes.
- Turn the tofu steaks over and roast them for another 5 to 7 minutes.
- Finish with the spring onions. Pour the remaining sesame-ginger marinade over the tofu steaks and sprinkle over some sesame seeds if desired.
Music tip for cooking
Tom Browne – Funkin' for Jamaica.
