How to make it

  • 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.

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