Ginger Lime Tofu Recipe

How to make it

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• Remove tofu from carton and drain well
• Cut tofu into serving sections ( see photo )
• Place in ziplock bag and add lime juice, minced garlic clove and 1/2 of the jarred pickled ginger with a bit of the liquid
• Seal and marinate several hours or overnight for best flavor- turning a few times
• Steam Asian vegetables ,drain and set aside
• Prepare tofu
• In a non stick skillet heat over med-medium high heat 2 Tbs of coconut oil
• Remove tofu from ziplock bag, drain well and reserve the ginger if desired
• Dip tofu in the egg whites to coat each side well
• Cook the tofu, turning as needed to brown the tofu and form a bit of a crust
• Remove tofu to serving platter
• Add the Asian vegetable to the skillet ( add a bit more coconut oil if needed ) and briefly saute the veges to get coated with the coconut oil and well heated
• Add a splash of soy sauce to the vegetables
• Mound the veges on the serving platter surround by the tofu.
• Garnish with reserved pickled ginger, lime slices if desired
• Serve with Lime mayo if desired
• We find the tofu so well flavored it really does not need any sauce etc.