I had a random hunk of tofu in my refrigerator. I know I bought it for a certain recipe I wanted to make, but I forgot what it was. I’m crazy like that. I buy things and then I forget what I bought them for. It makes for a very random menu sometimes. Anyways, there it sat. Staring at me every day. And so finally I decided to use it for lunch. None of the other Beckmann’s really care for tofu. I’m not really sure why, but when I was growing up, my dad used to always tell me it was Chinese cheese. So when you put it in terms of cheese, I’m all over it. Although it’s probably healthier for you than cheese, but I won’t tell.
So for lunch I normally eat a little lighter. So I decided to make a marinated tofu and serve it over rice. Despite the fact that I only marinated it for about 30-45 minutes, it still turned out great. I’m wondering how much better it would have been if I had marinated it longer.
Start by draining your tofu on a paper towel. Extra firm tofu is best for this recipe.
In a medium bowl mix hoisin sauce, soy sauce, sesame oil, sweet chili sauce and chopped garlic.
Dice tofu and place into marinade.
Toss to coat well. Marinate for at least 30-45 minutes, more if you have time.
In a medium frying pan or wok, stir fry the tofu in olive oil until warm and a little crispy.
Serve over rice. Garnish with green onions.
16 oz extra firm tofu
1/2 cup hoisin sauce
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 Tablespoon sweet chili sauce
2 cloves garlic, chopped
2 Tablespoons olive oil
Drain tofu on paper towel to get some moisture out. In a medium bowl, mix hoisin sauce, soy sauce, sesame oil, sweet chili sauce and garlic. Dice tofu and marinate for at least 30-45 min in fridge. Stir fry the tofu in a pan or wok in olive oil until warm and a little crispy on the outside. Serve over rice with green onions.