I love tofu – as well as being a great alternative for meat in main dishes (see my beer battered tofish recipe and my vegan fishcake recipe) it’s also a great source of protein. However, I often see cries of help from new vegans who want to eat it but aren’t sure how to prepare or cook it. The first thing you need to make sure is that you buy the correct tofu for the dish you are making. In a main meal where you will be cutting the tofu up into chunks, you’re going to want firm or extra firm tofu. Next, you need to press the tofu to get rid of the excess water and make it easier to cut and handle. I’d recommend investing in a tofu press (I use and love this Tofuture one*) as it saves balancing books and cans on baking trays.
So that’s the preparation done. In terms of cooking, I always advise that baking is the easiest way to cook tofu – it gives it a great texture – firm on the outside but soft on the inside. You also want to make sure that you use ingredients with it that are full of flavour. Tofu doesn’t have much taste eaten as it is so the biggest worry is making a bland dish. By making a marinade or sauce with tasty ingredients, the tofu will soak up the flavour, as it does with this lime coriander tofu dish.
This dish uses just eight ingredients and requires minimal prep work, so it’s easy to chuck in the oven after 5 minutes and just leave it to bake while you get on with other things.
400g of firm tofu (pressed)
2 cloves of garlic (minced)
Juice and zest of 2 limes
Handful of fresh coriander (finely chopped)
A thumbnail sized piece of fresh ginger (finely chopped)
1 tablespoon of soy sauce
1 tablespoon of sesame oil
1/4 teaspoon of chilli flakes
1. In a small bowl, mix together all the ingredients except the tofu.
2. Chop the tofu into 16 pieces. Place into an ovenproof dish and pour over the lime coriander sauce.
3. Place into a pre-heated oven at 200 degrees celcius. Cook for 40 minutes, turning the tofu halfway.
4. Serve your lime coriander tofu with coconut rice and lime wedges.
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