At this point, I’d like to be able to stick with something for just a week. One week! Seven days! Is that so much to ask of myself? Is it?! …
If I knew what the inside of my own mind looked like right now, then yes, asking me to see some task or activity or change through to the end of a week is asking a lot. It’s all I can do to make it through an entire day without failing on my morning resolve of detoxing for 12 hours. Maybe what I need to do is set more realistic goals. Like “Today I will detox for six hours!”
But still, I’m putting my New Week’s Resolutions out there, one of which is to publish a blog post every day this week, even if it means I post nothing but a nicely photoshopped picture of my breakfast. Which I wouldn’t do because I don’t eat breakfast, so… Great. See? Failed before I even started.
So I’m sharing the greatest thing since sliced tofu, the Ginger-Marinated Tofu recipe from Real Food Daily. There is no real story to accompany the recipe and photos because I was sort of “saving” it all for a clever write-up about the economics of veganism (veganomics) set against the life cycle of dating, but it will take me at least eleven years to write it and I want to post something for Monday.
Also this week, I am resolving to:
- get to know buckwheat (beyond the usual soba)
- drink green juice every weekday morning
- log off the computer by midnight (getting to bed, let alone sleeping, is another story)
- share my Life List
- move and settle into our new office!
I’m not actually listing “publish a blog post every day” with the rest of these because then it’s real and I am accountable to the four people who read the list and that’s just way too much pressure.
Ginger Marinated Tofu
based on the Marinated Tofu at Real Food Daily, an organic, vegan restaurant in Los Angeles.
makes 1 block of marinated tofu, enough to add as a compenent to 2-3 bowls of quinoa, soba, salad, or whatever. This recipe can (and should) be doubled, it’s that good.
1 12-ounce container extra-firm organic tofu
1/3 cup tamari
2 tablespoons brown rice vinegar
2 tablespoons sesame oil
1 tablespoon very finely minced garlic (best if you can scrape it into a paste)
1 tablespoon minced peeled fresh ginger (I have used “pulp” after juicing ginger! It’s perfect!)
1 tablespoon light/mild olive oil
oil for cooking (I use grapeseed or canola)
Drain the tofu.
(Save the container if you do not have a container to use to marinate the tofu. I use rectangular glass storage containers.)
Place a layer of kitchen/tea towel on a large rimmed baking sheet. Add 2-3 layers of paper towel on the towel.
Cut tofu into 1-inch-wide strips, pat dry with paper towels. Place the tofu in a single layer over the paper towels on the baking sheet. Place 2-3 more layers of paper towels over the tofu. Place a cutting board or other flat surface on top of the tofu and paper towels. Let the tofu “press” and drain for about 2 hours. If the paper towels are soaked right away, first of all that’s weird, second of all, change them out for fresh ones.
Once the tofu is pressed and drained, you can either leave the tofu as slices, or cut them into cubes.
Whisk the tamari, brown rice vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half the marinade into the reserved tofu container or storage container. Place the tofu slices in the containers and pour the remaining marinade over. Cover the tofu with plastic wrap and press the wrap around the tofu. Refrigerate at least 4 hours, up to 1 day.
Preheat oven to 400 F. Oil a heavy, rimmed baking sheet (probably the same one you used to drain the tofu!) with canola oil. Drain the tofu of the marinade and place in on the prepared baking sheet. Bake for 20 minutes, flipping the tofu slices or stirring cubes, halfway through the bake time.
You can also saute the tofu in about a tablespoon of oil in a large frying pan over medium heat.
Serve the marinated tofu warm, cold or room temperature.
Supposedly, the tofu will keep for one day, covered and refrigerated. I never have leftovers.