What are your thoughts on tofu? Love it or hate it?
I love it. I got into a debate with a friend over the summer who said she hates tofu (mainly because she’s only ever had it raw) and I told her I only like it cooked to which she told me I can’t say I love it then since I don’t even like it in its natural form.
Well I can tell you I love cooked tofu. The raw stuff they cube and have in the salad bars – no thanks. I find that tasteless but the cooked version, count me in.
I can’t take credit for this recipe – this simply brilliant dish is my mom’s creation. It requires minimal effort – make a sauce and lightly pan fry the tofu but a light snack or breakfast is ready within minutes.
Yep I frequently used to make this for breakfast (when all those cholesterol fears would scare me out of eating hard boiled eggs everyday) so trust me when I say this is good any time of day.
If you’re one of those people who has written off tofu after only eating it raw, give this recipe a shot and see if you change your mind.
A simple appetizer with an Asian twist - tofu with a lemony soy sauce
5 minPrep Time
10 minCook Time
15 minTotal Time
- 6 ounces firm tofu, sliced into thin rectangular strips (as shown in the photo)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce (gluten free tamari for gluten free version)
- 1/2 tablespoon lemon juice
- 1/8 teaspoon sesame oil
- 1 small clove garlic, minced
- 1 green onion, thinly sliced as a garnish
- Heat oil in a pan over medium heat and pan fry the tofu slices in a single layer until browned on each side.
- In a small bowl combine the remaining ingredients for the sauce.
- Plate tofu and sprinkle with green onions. Dip in the same before eating.