This tofu dish is full of tangy teriyaki goodness, and is anything but soggy. Serve over rice, salad greens, or sautéed veggies, or combine with your favorite stir-fry vegetables.
1 package extra firm tofu, drained well
1/4 cup chopped fresh basil or Thai basil
1 1/2 tablespoons sesame oil
1/3 cup soy sauce
1 tablespoon rice vinegar
2 tablespoons orange juice
2 tablespoons water
1 tablespoon orange zest
2 teaspoons minced ginger, about 1/2 inch ginger root
1 teaspoon Sirachi
2 tablespoons canola oil
Drain tofu well (my method: remove tofu from package and squeeze lightly to drain). Next, wrap well in about 4 to 5 paper towels. Set wrapped tofu on a plate and lay another flat plate on top. Store in refrigerator for about one hour, replace paper towels and repeat process one more time).
Remove tofu from the refrigerator and chop into 2 inch cubes. Next, marinate tofu by combining remaining ingredients except for canola oil and pouring over top. Store, covered, in the fridge for 2 to 3 hours or overnight.
To cook tofu, heat canola oil in a sauté pan or wok over medium-high heat. Add tofu and stir-fry until golden brown on each side, about 10 to 15 minutes (try not to manipulate tofu too much as it will fall apart). Dish is pictured here on a bed of greens with steamed broccoli, carrots, pepper and a light citrus peanut dressing. Serve with steamed veggies and rice or atop salad greens.