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Lemon and Ginger Tofu with Beautiful Sauce

What you need: 

2 cloves garlic, finely chopped
1 tablespoon ginger, freshly grated
2 tablespoons chopped shallot
1 teaspoon ground coriander
1 teaspoon cumin powder
1/2 teaspoon chilli paste (I use sambal oeleck, if not available use chopped fresh red chilli)
2 tablespoons soy sauce
3 tablespoons water
4 tablespoons lemon juice
1 lemon, zested
1-2 tablespoons brown sugar
2 tablespoons vegetable oil, divided
pinch salt
14 ounces firm tofu, sliced
6-8 tablespoons coconut milk
steamed jasmine rice, to serve
steamed vegetables, to serve (I use a frozen mixture of Thai vegetables)
cilantro, to garnish, optional

What you do: 

1. Mix together garlic, ginger, shallots, coriander powder, cumin, chilli paste, soy sauce, water, lemon juice, lemon zest, sugar, 1 tablespoon of the oil, and the salt in a dish to make a marinade. Stir it well so all the flavors bond.
2. Place the tofu in the marinade making sure each piece is well coated, cover and leave in the refrigerator for at least 1 hour, 2 or 3 hours would be ideal.
3. Heat a frying pan up to medium-hot and put the rest of the oil (1 tablespoon) in it. Take the tofu out of the dish letting excess marinade drip back into the dish (do not discard the leftover marinade!) and cook tofu in pan for about 5 to 10 minutes, until nicely browned.
4. When tofu is cooked, put it aside and keep it warm. I keep mine on a plate in the grill on the low setting. Turn the pan down to low-medium and pour the leftover marinade (chunky bits and all) into it, stir for a minute or two and add the coconut milk, turning the heat down to low as you do so.
5. Bring to a boil or until it reaches the desired consistency for the sauce (I like a thick sauce, but not too thick) and its all ready. Place the tofu on the steamed rice and pour the sauce over it. Serve the steamed vegetables next to the rice, garnish with cilantro and enjoy!
A delicious Thai inspired dish, which looks beautiful on a plate with colorful Thai vegetables. Substituting the lemon juice and rind for lime also works brilliantly and makes it much more Thai.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
3
Recipe Category: 

SO HOW'D IT GO?

Holy cow, this was AWESOME.  ;)b

I had drained the tofu really well and it soaked up most of the marinade in 3 hours, so I added another 1 tbsp of ginger, 1/2 tsp of chili paste (we like it hot), 1 tbsp soy sauce, 2 tbsp lime juice.  (Did lime instead of lemon.)  Served it over rice noodles.  AMAZING.  The two of us vaporized it.  Thanks for such a fantastic recipe!

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this was some good stuff!

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I really liked this a lot.
Based on what others shared, I skipped the marinate part. Baked the tofu cubes for 20 min, then stir fried the veggies, added the baked tofu and sauce.
Awesome.

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So, I guess I need some help. I just prepared the marinade and had thawed my tofu in the fridge since yesterday. Took the tofu out of the package, cut it, and pressed it, and it promptly fell to bits. I mean, I still have some chunks but even after I poured over the marinade it seemed to further disentigrate. I admit, I haven't dealtwith tofu a ton in my own kitchen but I am a rather seasoned home cook. WTF did I get wrong??

I hope you didn't use firm SILKEN tofu because that would be disgusting... Also when you freeze and thaw your tofu (it comes in the package with some liquid in it in the refrigerated section)... Just throw the whole package in the freezer and to thaw it leave it in the kitchen sink... It takes like 6 hours... I am guessing it might be the type of tofu you used that caused the problem... Try again :)

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So, I guess I need some help. I just prepared the marinade and had thawed my tofu in the fridge since yesterday. Took the tofu out of the package, cut it, and pressed it, and it promptly fell to bits. I mean, I still have some chunks but even after I poured over the marinade it seemed to further disentigrate. I admit, I haven't dealtwith tofu a ton in my own kitchen but I am a rather seasoned home cook. WTF did I get wrong??

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this was really good and super easy! it's one of my favorite tofu recipes. i've made different versions with red onion, lime, and green onions and it always comes out superb! a must try for any fan of tofu

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Organic virgin coconut oil is best!  it even helps prevent alzheimers!

Here's a link to FAQ about coconut oil that is helpful.

http://www.coconut-connections.com/faqs.htm

Thanks this info is helpful. I think Ill toss my jar and go get some Organic virgin coconut oil. I can not read the container to see if its hydrogenated since its in chinese. I did suspect something was up since it looked different than my friends jar from whole foods.

I reason we became vegan was because of my husband Hi cholesterol. It thankfully went down and he no longer required medication. thanks again!

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Organic virgin coconut oil is best!  it even helps prevent alzheimers!

Here's a link to FAQ about coconut oil that is helpful.

http://www.coconut-connections.com/faqs.htm

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This recipe caught my eye and I am def gonna make this goodness.

One thing though about a comment I read about coconut milk...

It's actually good for you!  Eat on!  It's just a myth that it is bad.

Check this link out and do a little research for yourself!

http://www.articlesbase.com/alternative-medicine-articles/shatter-old-myths-about-coconut-oil-870324.html

I bought some coconut oil from a middle eastern supply store. Do you know if  some types of coconut oil are better quality than others? my friend bought a jar from whole foods and it was separated with solids on the bottom and oil on the top. Similar to tahini. Mine was all solid.

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ii use the whole can of coconut milk rather than just 6-8 TBSP the recipe calls for.

Careful on your heart there; just a note for everyone who may not know it: based on the current nutritional consensus, coconut milks and oils are some of the most unhealthy sources of fat that exist...in calorically equal amounts, coconut liquids have a higher percentage of saturated fat than full-fat lard, butter, cream cheese or sour cream. I'm not saying you can't enjoy it if you want to, but look out for yourself--vegans dying early from cardiovascular diseases won't help anything.

There is information available that coconut is now considered ok for cholesterol. who knows what you can believe anymore. Here is a claim to the health benifits
http://www.coconutoil-online.com/Cholesterol_and_Coconut_Oil.html

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