Tofu is the most used food to replace meat. So if you've decided to reduce animal protein in your diet, a good option is to use this ingredient. Although when you try it for the first time, you're sure to find it a bit bland… But I have the solution! If we make marinated tofu, its flavor changes radically and we can use it in multiple preparations while adding an extra boost of flavor.
To marinate tofu you can use a wide variety of ingredients: soy sauce, balsamic vinegar, spices like garlic powder or ginger, citrus zest… I invite you to try different combinations and be brave enough to experiment, because tofu has so little personality on its own that it will accept almost anything you use to marinate it.
Today I used marinated tofu in a salad. I wanted a simple, light but complete dish for dinner and I mixed it with oak leaf lettuce, lamb's lettuce, arugula, a variety of vegetables and I added a boiled egg and some nuts. That way I achieved a very complete dish, ideal for an everyday dinner. And the best part, in just over 20 minutes I had the salad bowl on the table. By the way, have you seen how beautiful my new Revol salad bowl? I invite you to take a look at the shop and see the lovely utensils they have from this renowned French brand. You won't be able to resist!
Revol porcelain salad bowl, Fleur de Ligne porcelain bowl by Tokyo Design Studio, Le Creuset wooden board and Laura Ashley kitchen towel
Ingredients
- 200gr of tofu in one piece
- 1 lime (zest only)
- 1 garlic clove
- 1 piece of fresh ginger 3 cm long
- 3 tablespoons Thai fish sauce
- 1 teaspoon brown sugar
- 3 tablespoons Muscat vinegar
- Sesame oil
Preparation
- Cut the tofu into 2.5 cm sided cubes and place them in a bowl.
- Grate the lime zest, the garlic clove and the ginger with the Microplane Zester and pour it all over the tofu.
- Add the brown sugar, the Thai fish sauce and the Muscat vinegar. Stir and let marinate in the fridge for about 15 minutes.
- After the time has passed, drain the tofu and reserve the liquid. I use it to dress the salad I prepare afterwards (in fact this dressing is one of my favorites for salad).
- In a pan, add a splash of sesame oil and sauté the tofu for a couple of minutes.
- You can serve it, as I did, with a salad of mixed green leaves and different vegetables.
Revol porcelain salad bowl, De Buyer French Collection mineral cast-iron pan and Le Creuset wooden board
Comments
Claudia said:
Pon un poco de vinagre de manzana mismo, Laura, verás que resulta estupendamente!
Claudia said:
ciertamente, Teresa!! Un plato completo, de lo más saludable y ricooo! :) Saludos!
Claudia said:
Claro que sí, Angeles! Qué alegría nos das!
laura said:
La haré seguro, una pregunta, por qué otro producto se podría sustituir el vinagre de moscatel (no es tan común encontrarlo)?
Teresa said:
Me gusta la receta, tiene una pinta estupenda, la probaré. Ademas en el mismo plato puedes comer los hidratos y la proteína juntos. Un saludo.
Angeles muñoz gonzalo said:
La receta de tofu, la pongo en practica hoy mismo