Marinated Ginger-Garlic Tofu

(20 minutes + marinating time, serves 2-4)

This is definitely a fusion dish — I combined our Sri Lankan ginger-garlic chicken recipe with a traditional marinated tofu recipe, for a result that I found delectably more-ish — I didn’t even wait to make rice, but just kept nibbling pieces right off of the serving plate. Yum!

8 oz. extra-firm tofu, cubed small
1/2 t. garlic powder
1/2 t. ginger powder
1/2 t. turmeric
1/2 t. salt
1/2-1 t. cayenne
1 T lime juice + more to garnish
2 T oil
oil to fry
2 shallots, sliced

sesame seeds, chopped chives, chopped cilantro to garnish

1. Combine tofu, spices, 1 T lime juice and 2 T oil in a bowl and stir gently to combine. Marinate for 20-30 minutes (or longer, if you like), for additional flavor.

2. Heat oil in a sauté pan and pan-fry on high, stirring, for about 5 minutes. (You may deep-free or bake, if preferred. If you deep-fry, you’ll likely get more textural contrast between the crispy outer tofu and the soft interior.) Remove to a plate lined with paper towel to drain excess oil.

NOTE: You can stop and eat it at this stage, but it will be even tastier if you continue…

3. In the same pan, sauté sliced shallots on medium-high (adding oil if needed), stirring, until golden-brown and slightly crispy.

4. In serving bowl / plate, top tofu with shallots, then garnish with another 1-2 T of lime juice (to your taste), a little white sesame seed, chives, and cilantro. Chopped cashews would also be nice as a garnish. Serve hot with rice.

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