Image via Hex Boyfriend@ Tumblr
My food notebook records this as “tofu marinade #4”; the three others were inferior proto-types of the glory that is this insanely flavourful ginger-lime version. Fourth time’s a charm!
This is no subtle tofu. It packs a big punch: tangy, spicy and super fresh. You will be going back for more, guaranteed. I ate mine with Creamy Pumpkin Coconut Rice Bake a few nights ago and it was awesome.
It will also be great with a whole bunch of other things: sandwiches, kebabs, wraps, burgers, stir fries, plain ol’ rice – anything that you want to give some extra sass!*
Rock Your Face Off Ginger-Lime Tofu
250g firm tofu, pressed
1/4 cup olive oil
1 1/2 tsp ginger, crushed
4 cloves garlic, crushed
1/2 small brown onion, chopped finely
1/2 tsp paprika
juice of 3 limes
2 tbsp soy sauce
1 tbsp raw sugar
2 tbsp fresh coriander, roughly chopped just before using
What to do:
Add olive oil, ginger, garlic, onion, paprika, lime juice, soy sauce and raw sugar to a small bowl and whisk to combine well. Blend mixture until pureed. Pour into an 11 x 7″ baking dish. Add fresh coriander and stir through.
Cut tofu block width-wise into eight equal pieces, then cut each piece in half.
Place tofu pieces in baking dish.
Using a fork, stab a few holes in each piece, then flip them over and do the same again. This helps get the flavour packed in!
Cover and marinade in the refrigerator for at least 2 hours, flipping the pieces after an hour.
Heat oven to 200 C. Bake for 35-45 minutes, flipping the tofu every 10 minutes or so.
Serves 2 – 4.
* and a big protein and calcium shot ♥