It happened. My son brought in a beautiful golden brown and red leaf from outside. Also, we have an extraordinary amount of pencils and erasers in the house. This means only one thing… September is almost here. The start of the new school year is only one week away and before you can blink I’ll be making pumpkin pie and sewing (and by sewing I mean buying) Halloween costumes for the boys.
I suppose it had to happen eventually. I will miss my little summer terror and all his shenanigans when he boards that big yellow bus next week. As much as the fighting and the “THAT’S MIIIIIIIIIIIIIIIIINE!” might grate on my nerves as he antagonizes his little brother, I will miss him more. But, let’s not think about that yet. I still have one week of fun left with them together. So, let’s make some Thai tofu, shall we? It’s sweet and very spicy and savory and delicious and fresh…not to mention easy. The marinade takes a day or so, but after that it’s just a matter of throwing it in a pan and eating it, which I enjoy.
Sweet and Spicy Thai Style Tofu
Serves 3 to 4
- 1 14-ounce package extra firm organic tofu
- 4 cloves garlic, grated
- 1/4 cup low sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 3 tablespoons freshly grated ginger
- 1 tablespoon brown sugar
- 1/2 teaspoon cayenne
- tablespoon chopped fresh herbs: Thai basil and/or Cilantro
- 1 tablespoon coconut oil, plus more for pan searing
- 2-3 cups prepared rice or rice noodles
- 3 scallions, finely sliced using both green and white parts
- toasted sesame seeds, for garnish
- toasted sesame oil, for garnish
Freeze tofu and then thaw and drain it between paper towels with a weight on top for one half an hour. Re-wrap tofu brick in new paper towels and place on microwave safe dish. Microwave on high for two minutes. The water should be almost completely removed from the tofu at this point.
In a large plastic zipper bag, combine garlic, soy, lime juice, ginger, brown sugar, cayenne, fresh herbs and one tablespoon of the coconut oil. Massage all ingredients together, add the prepared tofu to the bag and massage again for about thirty seconds, then seal the bag, with as little air inside as possible (vacuum sealed is ideal). Let the tofu marinate in the refrigerator for at least 12 hours, preferably 24 hours. Remove tofu from bag and slice into cubes, reserving any leftover marinade
Next, in a large nonstick pan over high heat, add a light and very shallow coating of coconut oil. Drop the tofu cubes in and sear each cube on all sides until dark golden brown. Once browned toss in a bowl add remaining marinade. Serve garnished with sliced scallions, toasted sesame seeds and a very small drizzle of toasted sesame seed oil over prepared rice or rice noodles with dipping sauce of your choice.