People are hungry for tofu recipes that aren’t bland. Here is a great one to start with. This easy yet flavorful dinner can also be made a day or two in advance without losing flavor. So, imagine how easy it is to prepare it for lunch the night before!
Serving size: 1 1/4 cup
Volume: 2 1/2 cups
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon low-sodium soy sauce
1 large clove garlic, minced
1 teaspoon minced fresh ginger
1/2 teaspoon crushed red pepper
3/4 pound very firm tofu, well drained and cut into cubes
4 mushrooms, sliced
1/2 orange bell pepper, cut into matchsticks
2 large lettuce leaves
1 tablespoon minced fresh cilantro
In a jar with a tight-fitting lid, combine the vinegar, oil, soy sauce, garlic, ginger and crushed red pepper. Cover and shake the jar vigorously to combine the ingredients. Place the tofu, mushrooms and bell peppers in a bowl and add the marinade. Stir gently to coat the vegetables well. Refrigerate at least 1 hour and use within 3 days. To serve, place the lettuce leaves on chilled serving plates. Top the leaves evenly with tofu salad. Garnish with fresh cilantro.
Variation: Feel free to lightly fry the tofu in extra virgin olive oil before marinating.
*Use extra-firm light tofu when possible.
Why We Love It
This can be a no-cook meal if you prefer your tofu not fried. You won’t get tired of this spicy dish, so make several servings and eat from it for a few days. The flavor of ginger and crushed red peppers are perfect with the Asian-inspired dressing. This is also a great starter recipe for those new to cooking with tofu.