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December 11, Recipe No 11 ๐ŸŽ…๐Ÿผ๐Ÿ—“! Itโ€™s A Sunny And Q

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December 11, recipe no 11 ๐ŸŽ…๐Ÿผ๐Ÿ—“! Itโ€™s a sunny and quite warm Friday here, definitely doesnโ€™t feel like we are only 2 weeks away from Christmas!
Today I have another yummy tofu recipe for you. This Easy Marinated Seared Tofu. I served it over some rice and stir-fried mixed vegetables….so good! Only 6 ingredients, 30 minutes of marinating, and you can use the leftover marinate to season your veggies as well! Happy Friday friends โค๏ธ
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Ingredients:
1/2 block super firm tofu (cut horizontally)
1/4 cup coconut aminos*
2 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp sriracha*
1 tbsp avocado oil

Method:
Pat tofu dry with a clean kitchen towel, and cut one side diagonally both ways into a diamond pattern. Be careful not to cut too deep or your tofu will fall apart.
Mix coconut aminos, maple syrup, vinegar, and sriracha in a small rectangular container, and place tofu inside. Make sure everything, especially the little pickets are covered with the marinade, and let sit for about 30 minutes, carefully flipping it over half way through.
Heat up a cast iron skillet, add oil, and sear tofu from both sides for about 3 minutes or until browned.
Start with the cut side first, and press it down lightly to ensure it sears evenly.
Top with chopped scallion and sesame seeds, and enjoy!

To use leftover marinade, whisk 1/2 tbsp of cornstarch into the marinade, and pour it over your sautรฉd or stir-fried veggies. Make sure to bring it to a boil once more, and simmer for a minute for the sauce thicken.

*I prefer coconut aminos for a subtle sweet less intense salty flavor but you can also use low sodium/light soy sauce.
Scale back to 1/2 tbsp of sriracha if you donโ€™t want it to be too spicy or even use ketchup!