Recipe by Valeria
Sometimes cold cuts get a little old. Here's another filler for your sandwich that you may find more filling (and definitely cheaper) than cold cuts. The recipe comes from "Simply In Season".
Top Review by ladypit
I'm sorry, but this one just didn't work out for us. I made it as described and even used the whole 1 tbsp. of oil (when I normally would not). For us, this was not something we enjoyed eating cold. While the ingredients sound right to me to make an asian inspired cold cut tofu, it just didn't taste right to us. It was not inedible (my 1 star rating) and therefore I am rating it without stars because I feel like others might enjoy it more. I would hesitate to serve this to anyone other than a diehard tofu fan, though. We like our tofu here but obviously not cold. Thanks for posting. Sorry for the low review.
- 2 garlic cloves, minced
- 1⁄2 inch gingerroot, peeled and minced
- 1 (14 ounce) package extra firm tofu, cut in slices 1/8-1/4 inch thick
- 3 tablespoons tamari or 3 tablespoons soy sauce
Directions See How It's Made
- In a frypan sauté garlic and ginger root very lightly in one tablespoon olive oil for 1 minute.
- Add tofu and sauté until lightly browned.
- Add tamari and shake the pan until the tofu comes into contact with the tamari. Cook about 2 minutes then turn slices over. Brown tofu as desired (some like it somewhat crispy, others softer). When cool, assemble sandwich. Keeps well in refrigerator for a couple of days.