Extra-firm tofu is first marinated to infuse flavors of ginger, sriracha and tamari, then sauteed until golden-brown. Enjoy as an appetizer or add to a grain bowl with wilted greens and crunchy veggies. Garnish with a squeeze of lime, toasted sesame seeds and scallions. V, GF.
1 block extra firm tofu, pressed & cubed
2 Tbsp coconut aminos (or low-sodium tamari)
1 Tbsp pure maple syrup (or raw honey)
1/2 Tbsp sriracha (or more for additional heat)
1" piece ginger, minced
1 tsp sesame oil, optional
1/2 tsp garlic powder
Lime wedges, toasted sesame seeds, scallions
Press the tofu: Drain the tofu and wrap with paper towel, then a clean tea towel. Set a flat baking sheet or small cutting board on top, placing more weight on top like a cast iron skillet or a cookbook. Let it press for 15-30 minutes.
Marinate: To a medium container with an airtight lid, add the remaining ingredients and whisk together. Add the cubed tofu and seal with lid. Gently shake the tofu to evenly coat with marinade. Refrigerate for a minimum of 30 minutes or overnight.
Saute: Heat a medium non-stick skillet over medium. Once hot, add the tofu in a single layer along with the extra liquid. Cook on each side until the tofu is golden and the marinade has reduced, about 3-5 minutes each side.
Garnish as desired. Enjoy!