Recipes

Ingredients

Tofu

• 1 pound tofu, cut into small squares, cubes, or triangles
• 1 ounce tamari soy sauce

Cilantro Ginger Pesto

• 1 bunch fresh cilantro, leaves only
• 1 tablespoon fresh ginger, peeled and minced
• 3 tablespoons canola or vegetable oil
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 tablespoon fresh lime juice

Preparation

1. To prepare tofu: Preheat the oven to 375°F. Toss the cut tofu with the tamari to evenly coat, and place on a prepared cookie sheet. Bake until golden brown, approximately 35-40 minutes, turning tofu occasionally ensure even browning. Remove from oven and cool.
2. To prepare pesto: Add all ingredients to a blender or food processor and puree until smooth. Add oil if needed to thin the pesto.
3. Toss the cooled tofu with the pesto and sesame seeds to coat.

Tips & Notes

Make-Ahead Tip: Marinate the tofu in tamari overnight for the best flavor. After tossing with pesto and sesame seeds, chill the tofu for 12-24 hours to allow flavor to develop before serving. Keeps for about 3 days in the refrigerator.