TofuIt’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.