How do we feel about tofu?
And by "we" I mean "you" because I already know how I feel about it.
I feel very positively about tofu. I am in the middle of what some would call a sordid affair with tofu, in fact. I consume it, in one form or another, nearly every day. I feel no remorse.
More often than not, I buy marinaded sesame tofu from the Whole Foods prepared foods counter (I'm noticing that I only name drop my grocery shopping location when it isn't Jewel Osco. Don't be misled: its almost always Jewel Osco) and inhale it. It's sweet and funky, and I was thrilled to discover a version of the sauce online to experiment with and completely rearrange in my own kitchen.
Perhaps you are afraid of tofu. I understand. Its white and jigglyish and comes in varieties like FIRM and EXTRA FIRM. Like a mattress. Or a handshake. Except tofu tastes much better than mattresses and handshakes, especially when coated in a savory marinade, pan-fried, and chopped up on a salad.
Face your tofu-based fears today. You will have garlic and soy sauce and me on your side. Together we can do anything.
Sweet Sesame Marinade/Pan-Fry Sauce
2 cloves garlic, finely minced
3 tablespoons honey
2 tablespoons finely minced ginger
1 tablespoon coconut oil
1 tablespoon soy sauce
1 teaspoon tahini
2 teaspoons sesame seeds
1/4 teaspoon ground mustard
Whisk together all ingredients. Working in batches, dunk your protein of choice into the sauce, coating both sides. Fry briefly on each side in a pan over medium heat until golden brown.
Alternatively, you could switch a kind of vinegar (rice wine would be great) in for the oil. That would mean frying the protein in Canola oil first, draining on a paper towel, and then tossing with the sauce. Pick your poison.
Use leftover sauce as a salad dressing! So smart.