img_2547It’s funny, I definitely don’t serve as much tofu as I thought I would, given that I only serve meat once a week here at the house.  I use lots of quinoa, legumes, and nuts for protein so that it’s not all tofu, all the time. But man, let me tell you how much I love tofu.  Especially this tofu, which is easy and a great “on the side” protein option for your Asian-Fusion-inspired dishes. The marinade comes together super fast and then it pretty much takes care of itself!

The Goods:

Extra Firm tofu, cut into bite-sized cubes

Garlic, minced

Sugar (Just bog-standard white granulated sugar is fine)

Soy Sauce or Tamari (if you’re gluten-free)

Sesame Oil

Mirin or other sweet rice wine vinegar type thing

The Method:

Cut your tofu up and put it in a bowl.

…. mix up the rest of the ingredients, pour over the tofu, fold gently to coat. Let it sit for at least half an hour.

No really, that’s it.

Tips: A little Mirin goes a long way.  Your goo should be mostly soy sauce and sesame oil, with enough sugar to cut the salt content, enough garlic to taste, and just enough mirin to add a little tartness/brightness.

Optional: garnish with some toasted sesame seeds or chopped cilantro.  But really, the bigger challenge is not grazing at it until dinner service.  Because man, it’s awfully good.