Asian Crispy Tofu Salad

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Made this for my bf yesterday and he rated it 6 stars. the ingredients and instructions came from the chef at the market at newport, a popular cafeteria near where i work that serves excellent food. i supplied the amounts. do not make this with silken tofu as it will just fall apart. buy the type of tofu that's packed in water instead. good as a meat substitute, or snack, or serve it on top of a bed of greens with a bit of rice vinegar or dressing of your choice. it's also really good with balsamic vinegar. *note* - use a non-stick frying pan, and don't peek at it otherwise it won't get crispy.

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Steps

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Whisk all ingredients except for tofu in a 9x9 inch square baking dish.

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Drain and slice tofu in half lengthwise to make two thinner slabs.

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Blot with a paper towel.

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Preheat non-stick skillet over medium heat and spray with non-stick spray.

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Slide tofu slices onto skillet and grill for about 4-5 minutes per side , flipping carefully with a large spatula.

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Brown it nicely to give it color and texture.

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Slip tofu slices into marinade , and turn with spatula at least once.

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While the tofu is sitting in the marinade , cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab.

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Toss carefully.

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Let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm , at room temperature or chilled.

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Ingredients

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extra firm tofu, soy sauce, scallion, garlic cloves, fresh ginger, dried lemongrass, sesame oil, salt and pepper