It’s Try-it Tuesday and this week I wanted to face my tofu fear. I spent the week reading and soliciting recipes from my tofu loving friends – thanks Gina and Nancy! In the end I decided to improvise because I was hungry and wanted the quickest preparation and cook time.
1 package extra firm tofu (I used organic sprouted tofu from Trader Joe’s)
2 tbsp reduced sodium soy sauce
2 tbsp rice wine vinegar
1 tbsp organic agave nectar
1 clove garlic, minced
½ inch of ginger, grated
¼ tsp cumin
I cut the tofu into slabs, pressed it between towels for 15 minutes and marinated it for an hour. I brushed it with olive oil and grilled it for 6 minutes per side.
The verdict? I’ll call this one a success. I cooked tofu and it was edible! Next time I would press it longer to get more of the moisture out and marinate it overnight to deepen the flavor. What did I learn? It doesn’t need to be perfect to be a success. Was this the best tofu you’ve ever tasted? Probably not. Did it matter? Not at all.
Oh, and tofu isn’t that scary after all.