Tofu is great, isn’t it? I won’t expound upon its healthful benefits (of which there are many), but will say that when I don’t feel like cooking meat (sometimes it’s just too slimy) a square cube of tofu (pictured above au naturel) is a perfect protein punch.
But how do you transform the bland, cool slab into something savory? Ah, whole cuisines have been built upon this challenge. For today, I’ll offer one of my own inventions: tofu steaks. I make these when I feel like eating something healthy, but don’t really want to cook. They’re great paired with brown rice and steamed broccoli drizzled with a little soy-lemon dressing.
Here are the five items:
- 1 box firm tofu
- 2-inch piece ginger, peeled and minced
- 1-2 cloves garlic, peeled and minced
- 2-3 tablespoons light soy sauce
- 2-3 tablespoons sake
Slice the tofu into 3/4 inch slabs. In a shallow bowl or plate combine the remaining ingredients, adding drizzle of optional sixth item, sesame oil, and/or seventh item, Sriracha (come on, you saw that one coming, didn’t you?). Marinate the tofu steaks for 10-15 minutes, flipping once (I usually prepare accompanying brown rice and broccoli while they’re marinating). Heat a nonstick skillet over medium-high flame and when hot add a drizzle of olive oil. Pan fry the tofu steaks, about 3-4 minutes per side, or until golden.