I love how often I feel like I should post recipes. For me, that means that I am making new and delicious food that I want to share with everyone else. Sometimes I have to stop myself from blogging once a day. But, that means lovely, healthy food for all of you!
Once again, Terry Walters is a genius. I have been trying out so many of her new recipes and I am blown away each time. Last night I made her ginger lime tofu with quinoa and kale with leeks. I posted the kale recipe earlier this month. This tofu is phenomenal - I can't say enough about it. Just try it.
Pan-Seared Tofu with Ginger Lime Glaze
Courtesy: "Clean Start"
1 Pound fresh, firm tofu (not silken), drained
2 Tablespoons extra virgin olive oil
1 Tablespoon grated fresh ginger
2 Tablespoons tamari
2 Tablespoons lime juice
2 Tablespoons maple syrup
Slice tofu into filets or cubes as desired. Heat saute pan over medium heat. Add olive oil and ginger and saute 1 minute. In small bowl, whisk together tamari, lime juice and maple syrup. Place tofu in skillet and add tamari mixture. Saute tofu 3-4 minutes on each side. If pan gets dry, deglaze by adding 2 tablespoons water and continue sauteing until both sides of tofu are browned and firm. For a thicker glazed finish, deglaze pan with second mixture of oil, ginger, tamari, lime juice and maple syrup. Remove from heat and serve.