I think we've already established that I'm lazy in the kitchen. If it'll take me more than ten minutes or more than a handful of ingredients - I'm out. So this is my go-to tofu recipe. It's easy and yummy and will stay good in the fridge for a while. I toss it in salads, sandwiches, or just eat it as a snack when I need to grab something fast. Which is always.
Andrea's Lazy Tofu
1 package tofu (14oz)
Soy Sauce
Rice Vinegar
1 tsp. Minced Ginger
1 tsp. Minced Garlic
1 package tofu (14oz)
Soy Sauce
Rice Vinegar
1 tsp. Minced Ginger
1 tsp. Minced Garlic
1. Press the tofu. Do this by wrapping the block in a kitchen towel and putting something heavy on top of it until all the water is squeezed out. I use a plate with a bunch of cans of beans on it.
2. Cut the tofu into strips or cubes, whichever you want.
3. In a shallow tupperware, pour soy sauce and rice vinegar to cover the bottom. Mix in ginger and garlic.
4. Lay the tofu in mixture and then ten minutes later flip to the other side for another ten. When I have the time, I actually let it sit for twenty minutes on each side in the fridge.
5. Set oven to 350.
6. Spray a baking sheet lightly with coconut oil spray. Place tofu on sheet. Bake for 25 minutes on one side. Flip and bake for 25 minutes on the other.
2. Cut the tofu into strips or cubes, whichever you want.
3. In a shallow tupperware, pour soy sauce and rice vinegar to cover the bottom. Mix in ginger and garlic.
4. Lay the tofu in mixture and then ten minutes later flip to the other side for another ten. When I have the time, I actually let it sit for twenty minutes on each side in the fridge.
5. Set oven to 350.
6. Spray a baking sheet lightly with coconut oil spray. Place tofu on sheet. Bake for 25 minutes on one side. Flip and bake for 25 minutes on the other.
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