MY FAVORITE TOFU

I admittedly eat more tofu than I probably should. As far as vegetarian proteins go, tofu is about as easy to prepare as it gets. In the past, I always preferred my tofu baked, because you can get the cubes really nice and crispy. This recipe is adapted from reFresh cookbook, and is a delightful change from baked tofu.
Tofu
Fresh Tofu
Tofu Marinade
CRISPY TOFU BITES Makes approximately 6 servings
Adapted from reFresh

For the marinade
1 package organic tofu
1/2 cup apple cider vinegar, with mother
1/2 cup Braggs liquid aminos
1/4 cup water
1 TBSP extra-virgin olive oil*

For the coating
3/4 cup nooch
1/4 cup ground flax
1 tsp smoked paprika
1 TBSP garlic powder
pinch of pepper

Press the tofu for roughly a half hour, until most of the water has been extracted**. Cut into cubes. In a bowl, combine the ingredients for the marinade and add the tofu. Let marinade for as little as an hour and up to three days in the refrigerator. Combine the coating ingredients in another bowl. The coating will likely make more than you need. If you aren't going to use all of the tofu at once, only combine with as much coating as needed and store the rest in the fridge. Heat 1 tsp sesame oil (or other oil with a high smoking point) in a pan. Add tofu and cook until crispy.

*
I used walnut oil this time around, which gave it a nice, nutty flavor
**I have yet to get one of these, but they are something that I would already highly recommend if you eat tofu on the reg. There are two alternatives to using a press though. You can do it yourself by putting the block of tofu on a plate, placing a few layers of paper towel over it and then balancing heavy objects on top. It truly is a balancing act, and make sure to put down the paper towel, otherwise you will soak whichever objects are sitting on top. The other option is to freeze the block of tofu, which works well, but does change the texture of it entirely. Either options will work.

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