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5 Spice Tofu
w/ cilantro rice and asian slaw
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Ingredients:
1 Extra Firm Tofu, 14 oz.
2 Cloves Garlic
1 Green Onion
1/2 Ounce Ginger
1 Recipe Cilantro Rice
1 Recipe Asian Slaw
| Marinade:
1 Tbs. Sesame Oil
2 Tbs. Soy Sauce
2 Tbs. Orange Juice
1 Tbs. Maple Syrup
1 Tbs. Chinese 5 Spice Powder
1 Pinch Crushed Red Pepper
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Find 2 baking dishes.
One small and the other medium size.
Place a few paper towels into the medium dish.
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Place tofu onto a cutting board.
Wipe away any excess moisture.
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Slice tofu into 1/4 inch thick pieces.
You can cut the tofu thicker if you like.
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Lay tofu slices over the paper towels in the medium size dish.
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Cover the tofu with more paper towels.
Place the small dish into the medium dish.
Small dish will press the liquid out of the tofu.
Place tofu into the fridge overnight.
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Next Day:
Remove tofu from the fridge.
Remove the small dish.
Remove paper towels from over the tofu.
Place "pressed" tofu into the small dish.
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5 Spice Marinade:
Rinse and dry green onion.
Peel ginger and garlic.
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Place garlic, ginger and onion onto a cutting board.
Slice and rough chop the ingredients.
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Continue chopping until all ingredients are minced together.
Divide the chopped ingredients into two equal portions.
One portion is for this marinade.
The other portion is for the Asian Slaw.
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Place one portion of chopped ingredients into a small bowl.
Add all other marinade ingredients to the bowl.
Mix well.
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Spoon and drizzle marinade over the tofu.
Make sure ingredients are distributed evenly.
Cover dish with plastic and place back into the fridge for a few hours.
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To serve:
Place tofu onto a sheet pan.
Heat oven broiler to high.
Broil tofu for a few minutes.
Tofu should heat all the way through.
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Place a large scoop of warm rice into a bowl.
Cover rice with Asian slaw.
Add a few slices of tofu to the bowl and serve.
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