Sesame-Ginger Tofu (Vegan, Gluten-Free)
- 1 15oz package of extra-firm tofu
- ⅓ cup water
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 3 tablespoons reduced-sodium soy sauce or wheat free tamari (gluten free)
- 3 tablespoons fresh lime juice
- 2 teaspoons dark brown sugar
- 1 teaspoon dark sesame oil
- 2 green onions, thinly sliced
- Slice the block of tofu horizontally. Place the two slabs of tofu on a paper towel-lined cutting board. Cover the tofu with more paper towels and place a heavy skillet on top of the paper towels. Put something under one end of the cutting board to tilt it at a slight angle and place the opposite end of the cutting board at the edge of the sink so the tofu can drain. Let stand 3 hours at room temperature.
- Meanwhile, in a small saucepan, bring the water to a boil over medium heat. Add the ginger and garlic and cook 2 minutes or until the garlic is tender. Transfer the ginger,garlic, and any liquid remaining in the saucepan to a large shallow pan and stir in the soy sauce, lime juice, sugar, and sesame oil.
- Cut each slab of drained tofu into 15 cubes and place in the pan with the soy mixture. Let stand for 2 hours or until the soy mixture has been absorbed halfway up the cubes of tofu (the top half of the tofu will remain white, while the bottom will be dark). Refrigerate and serve chilled.
- At serving time, scatter the green onions over the tofu cubes.