Vegan Sesame Ginger Tofu

Ingredients

• 1 14- to 16-ounce package extra-firm tofu
• 1/3 cup water
• 2 tablespoons minced fresh ginger
• 3 cloves garlic (minced)
• 3 tablespoons regular or reduced-sodium soy sauce or gluten-free tamari
• 3 tablespoons fresh lime juice
• 2 teaspoons dark brown sugar
• 1 teaspoon toasted sesame oil
• 2 green onions (thinly sliced)

Instructions

1. 1

   Slice the tofu in half horizontally. Place the two slabs of tofu on a paper towel-lined cutting board. Cover the tofu with more paper towels and place a heavy skillet on top of the paper towels. Put something under one end of the cutting board to tilt it at a slight angle and place the opposite end of the cutting board at the edge of the sink so the tofu can drain. Let drain for 3 hours at room temperature.

2. 2

   Meanwhile, bring the water to a boil in a small saucepan over medium heat. Add the ginger and garlic and cook for 2 minutes, or until the garlic is tender.

3. 3

   Transfer the ginger, garlic, and any liquid remaining in the saucepan to a large shallow pan and whisk in the soy sauce, lime juice, sugar, and sesame oil.

4. 4

   Cut each slab of drained tofu into 15 cubes and place them in the pan with the soy mixture. Cover and refrigerate for 2 hours, or until the soy mixture has been absorbed halfway up the cubes of tofu.

5. 5

   Scatter the green onions over the tofu cubes and serve cold.