¼ cup grapeseed oil (60 mL), or other neutral oil, plus 1 tablespoon, divided
Nutrition Info
Calories 326
Fat 26g
Carbs 11g
Fiber 1g
Sugar 9g
Protein 13g
How to Make It
1. Step
Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20–30 minutes, until the towel is soaked through.
2. Step
Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.
3. Step
Remove the tofu from the freezer and place in a microwave-safe bowl over a kitchen towel. Defrost in the microwave until completely thawed and the towel is soaked through, 10–15 minutes.
4. Step
Wrap the tofu in a clean kitchen towel and press again for another 20–30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.
5. Step
While the tofu is pressing, make the marinade: In a medium bowl, whisk together the tamari, maple syrup, rice vinegar, ginger, garlic, sesame oil, and ¼ cup (60 ml) grapeseed oil.
6. Step
Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.
7. Step
Heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Once the oil begins to shimmer, add the tofu and cook for 4–5 minutes, until browned on one side, basting with some of the marinade. Flip the tofu and cook for another 4–5 minutes, until browned on the other side.
