COLD MARINATED TOFU RECIPES

Steps:

• Combine the soy sauce and ginger in a small bowl. Add tofu slices; cover and refrigerate overnight.
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Keep hot.
• Preheat an oven to 350 degrees F (175 degrees C). Remove tofu from marinade, place on a baking sheet. Reserve marinade.
• Toast the sesame seeds by placing them in a dry skillet over medium heat. Stir seeds constantly until lightly toasted and fragrant, about 3 minutes. Immediately remove toasted seeds from pan to prevent burning. Reserve.
• Bake the tofu in the preheated oven until hot and cooked to your liking, approximately 8 minutes. Drizzle tofu with remaining marinade.
• Divide rice between 2 bowls, top with baked tofu, drizzle with honey, and sprinkle with toasted sesame seeds.

Steps:

• Combine oil, lemon juice, garlic, cumin, coriander and salt in a large zip-top plastic bag. Add tofu; seal the bag and gently shake to combine. Refrigerate for at least 30 minutes or up to 2 hours.
• Heat a large nonstick skillet over medium-high heat. Remove the tofu from the marinade using a slotted spoon; reserve the marinade in the bag. Cook the tofu until browned on the bottom, 4 to 5 minutes. Flip and cook until browned on the other side, 4 to 5 minutes.
• Pour the reserved marinade into a large bowl. Add tahini and whisk to combine. Add lettuce, cucumber, tomatoes and onion; toss to coat. Top the salad with the warm tofu.