Marinated Tofu Two Ways

In honor of April being Earth Month, we’re sharing this delicious and filling meatless recipe that’s good for you and the planet! Try this seasoned tofu two ways using our Compostable Sandwich Bags and Sustainable Parchment Paper.

 

#1: Citrus Mojo Tofu
Ingredients:
14 oz firm tofu
1/4 cup chopped fresh cilantro
Juice of 2 limes
Juice of 1 orange
2 cloves of garlic, grated
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 cup olive oil

Directions:

1. Place tofu on a paper towel lined plate and top with another paper towel. Place a heavy skillet or bowl on top of the tofu and press for 15-20 minutes, to remove excess moisture.
2. Remove the paper towels and bowls and slice tofu into 1/2” cubes. Set aside
3. In a large bowl, whisk together cilantro, lime juice, orange juice, grated garlic, cumin, salt, and olive oil.
4. Add the tofu to the bowl with the marinade and toss to coat. Divide the marinated tofu between two For Good Sandwich Bags and store in the freezer until ready to use.

 

#2: Honey Garlic Tofu

Ingredients:
14 oz firm tofu
1 tbsp honey
3 cloves of garlic, grated
3 tbsp soy sauce
1” piece of fresh ginger, grated
1/2 tsp rice wine vinegar
1/4 tsp red pepper flakes

Directions:

5. Place tofu on a paper towel lined plate and top with another paper towel. Place a heavy skillet or bowl on top of the tofu and press for 15-20 minutes, to remove excess moisture.
6. Remove the paper towels and bowls and slice tofu into 1/2” cubes. Set aside
7. In a large bowl, whisk together honey, grated garlic, soy sauce, grated ginger, rice wine vinegar, and red pepper flakes.
8. Add the tofu to the bowl with the marinade and toss to coat. Divide the marinated tofu between two For Good Sandwich Bags and store in the freezer until ready to use.

 

 

To oven roast:

9. Remove a bag of tofu from the freezer and let thaw completely in the refrigerator.
10. Preheat the oven to 400° F and line a sheet pan with For Good Parchment Paper.
11. Transfer the thawed marinated tofu to a bowl and toss with 2 tsp cornstarch until everything is well coated.
12. Spread tofu in an even layer on the prepared pan and roast for 20-25 minutes, flipping halfway through, until deeply golden and crisp. Serve immediately.

To pan fry:

13. Remove a bag of tofu from the freezer and let thaw completely in the refrigerator.
14. Heat 1 tbsp of olive oil in a large skillet over medium heat.
15. Transfer the thawed marinated tofu to a bowl and toss with 2 tsp cornstarch until everything is well coated.
16. When the pan is hot, add the tofu and cook, stirring occasionally for 10-15 minutes, until crisp on all sides. Serve immediately.

 

RECIPE BY: ANNA RAMIZ @GATHEREDATMYTABLE