Prep Time: 10 Minutes
Total Time: 4 Hours
1 Block of extra firm organic tofu
1 tbsp. Fresh ginger (minced)
4 Garlic cloves (minced)
2 tbsp. Sesame oil
1 tbsp. Rice wine vinegar
3 tbsp. Tamari (or soy sauce or coconut aminos)
2 tbsp. Maple syrup
1 tbsp. Water
Optional: 1 tbsp. Sunflower oil (to cook the tofu)
Wrap the tofu in a towel and place it in between two plates. Put a heavy object such as a cookbook on top of the tofu. Press the juice out of the tofu for 2 hours. Check on the towel and replace it if it becomes saturated.
Combine the ginger, garlic, sesame oil, rice wine vinegar, tamari, maple syrup and water in a bowl. Mix all the ingredients and add the tofu. Let the tofu absorb the marinade for 2 hours.
Option to cook the tofu in a sauté pan with 1 tbsp. sunflower oil for 10 minutes. Make sure to flip the tofu to crisp each side.
Option to use the tofu in my Healthy Vegan Tofu Summer Roll recipe.
Serving Size: 6