When I lived in Boston, my favorite restaurant was my favorite purely because of this tofu. Honestly, one of the things that gave me the most pause about moving to Virginia was leaving this tofu behind. Since then, I have been working hard to deconstruct their recipe which is presented to you below!
You can use this tofu as a side, as part of a bowl, or wrapped inside burritos! They make great leftovers and work great with both Mexican style dishes as well as Asian!
- 1 pound firm or extra firm tofu
- 1 1/3 cup water
- 1 Edward & Sons not-chick’n bouillon cube
- 1/3 cup tamari
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoon minced garlic
- 1/2 tablespoon puree ginger (I use the stuff that comes in a tube. You can find it in or near the produce section of the grocery store)
- 1/2 teaspoon turmeric
- ¼ teaspoon powdered cayenne
- Press your tofu while you create your marinade. I use my handy Tofu Xpress for this.
- Mix all other ingredients together in a sauce pan over medium heat. Whisk to combine. You want to heat it enough that the bouillon cube will dissolve.
- Cute your tofu into bite-sized cubes and add to the sauce pan.
- Reduce the heat to low, cover, and simmer for about an hour. It is now ready to eat!
- Use a slotted spoon to spoon your tofu into a burrito or your chosen dish. Enjoy!