soy, ginger, and lime tofu with sautéed vegetables

i’ve been craving sesame soy green beans lately but wanted to find a way to turn it into more of a meal than a snack or a side dish. i figured the easiest way to do this would be to add more vegetables or serve it with rice or noodles but that still didn’t seem quite right.

tofu ended up being the winner that brought it all together as a meal, and it also means that i get to share with you my favorite marinade for tofu. sure its good covered in peanut sauce or grilled in teriyaki sauce, but its even better if you marinate it like this beforehand.

this marinade is actually responsible for my present love of tofu. i used to hate the stuff unless it was in miso soup (weird, huh?). granted, when i learned to love tofu it was by frying it into crispy little bites to eat as a snack, and i think anything fried has a pretty good chance of becoming a favorite.

so, here you are: my super easy tofu marinade. you should do this at least 12 hours before cooking and it can sit for up to 4 days in the fridge getting better and better.

soy ginger and lime tofu with sautéed vegetables
serves 3 or 4

16 ounce package tofu
1/2 cup soy sauce
3 cloves garlic, pressed or minced
1 tablespoon ginger, pressed or minced
juice of 1 lime

at least 12 hours before you plan on cooking marinate the tofu. chop it into 1 inch cubes and place in a mason jar or other container that can be tightly sealed.

pour soy sauce and lime juice over the tofu and fill with water to just cover the tofu. add garlic and ginger* and seal the container. shake well to disperse ingredients. place in fridge for up to 4 days until you plan to use.

*ginger is actually very easy to work with if you know what tools to use. a regular metal spoon works wonders to get the peel out of cracks and crevices in the root. ginger can also go through a garlic press to avoid mincing it which can be a pain if your knives aren’t razor sharp.

to complete the dish
2 cups green beans, ends snapped off and cut into bite size pieces
1 red bell pepper, julienned
2 carrots, shredded
1 cup dry brown rice

cook brown rice with 2 cups water for about 40 minutes. check around 35 to see progress. if it still is very wet i drain some of the water and finish uncovered. (honestly, i’m awful at cooking rice so i would find someone else to take advice from here. i’ve just learned to love sub-par rice.)

throw the green beans and red bell pepper into a frying pan over medium heat with a drizzle of sesame and canola oil and saute them together. when almost done, maybe 5 minutes or so, add the shredded carrot and turn heat down to low while waiting for the tofu to finish.

after starting the green beans and peppers, drain the tofu and place in a frying pan on medium heat with about a tablespoons of sesame oil.  flip the tofu every 3 minutes or so to prevent burning and cook for about 10 minutes, until sides are slightly crispy.

top rice with vegetables and tofu and drizzle with soy sauce. serve with a beer and a plastic dinosaur.


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