How to Macguyver leftover tofu:
Nobody eats an entire 12 oz block of tofu in one sitting. Unless you’re a body builder and/or an MMA fighter — in which case, I defer to you on all things extreme protein consumption related.
Marinating tofu helps it last a little longer in the fridge before the green fuzzies hit, while eliminating about 15 minutes of prep for your next dinner.
- your remaining medium-firm / firm tofu
…into 1/4” thick slices. Lay them flat in a large Ziploc bag, in two layers if necessary.
In a jar, mix together
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1/2 tablespoon of vinegar
- Sriracha to taste
- 1/2 tablespoon of maple syrup or brown sugar
- a clove of garlic, minced through a press
…and then pour it into the bag. Seal the bag and flip to coat the tofu evenly.
Store the bag in a container and then let it marinade overnight in the fridge. Give it a turn every now and then, but you can forget about it until you’re ready to cook it.
Heat canola oil in a frying pan over medium heat. Add the tofu slices to the pan (watch the splatter), then reduce the heat to medium low. Fry each side for about 3-4 minutes, and then serve in a salad, a sandwich, over a rice bowl…
Also: super handy for camping. Just make sure the bag is sealed. Like, COMPLETELY sealed. Nobody likes to sleep on soy sauce. Unless you’re all about the umami wet dreams, then I defer to you on all pungent food fetishes.