Cheatin' Marinated Tofu over Jasmine Rice

Here is a simple and tasty marinade for tofu that is very flavorful.  I call it "cheatin'" because I added to the marinade a ready-made bottle of soy ginger sauce.  I don't think there's anything wrong with a home cook using a shortcut to speed up a meal or to create a flavor that they haven't yet figured out how to do from scratch.  I added several ingredients to it, so the bottle ended up being just one more ingredient.  Anyhow, hope you like it, too. By the way, you'll see that there is quite a bit of tofu in the recipe.  When I make a tofu dish for my family where tofu is the star, instead of part of an ensemble, I add one more package.  Two packs just doesn't seem to quite stretch far enough for five hungry vegans.  Adjust as necessary for your needs.

Cheatin' Marinated Tofu over Jasmine Rice

 Tofu in the marinade

Cheatin' Marinated Tofu over Jasmine Rice

Ingredients:

3 pkgs. extra-firm tofu, drained of water - see how to prepare in directions
1 cup water
1/4 soy sauce
1 - 10oz. bottle Full Circle Organic Soy Ginger Sauce - or something similar
2 green onions, sliced thinly
5 cloves garlic, minced
1 Tbs. of freshly chopped ginger
1 tsp. Chinese Five Spice
1 Tbs. Olive oil
1 tsp. Sesame Oil/Soy Oil Blend
2 Tbs. cornstarch
2 cups of jasmine rice, uncooked

Directions:

Lay each block of tofu on its narrow side and slice down the middle, creating two equal rectangles.  Slice widthwise into strips.  Put tofu in large bowl that has a tight fitting lid.  In a large bowl, whisk together the ingredients from the water through the Chinese five spice.  Pour over tofu strips.  Refrigerate three to four hours, flipping once half-way.  If your bowl leaks, gently stir half way.  After marinating, drain as much of the marinade as possible into another bowl.  I do this by holding the lid over the bowl and letting the marinade slip out through a crack I've created with the lid.  It's okay if some of the liquid doesn't drain out, but try and get most of it to.  Heat the oils in a large skillet over medium high heat.  When hot, add the tofu strips.  Cook for about twenty minutes, until nice and browned. This may take longer than you think if there was liquid still in the tofu.  If the tofu is browning too quickly, turn the heat down to medium.  Stir occasionally.  In the meantime, cook the rice according to package directions.  When the tofu is just about done, and most of the liquid is cooked away, add the cornstarch to the marinade and whisk well.  Pour marinade over the tofu.  Cook over medium heat until it bubbles, and let it bubble for one minute.  Turn down to medium low until completely cooked.  Serve over rice.  It's okay if some of the strips break; it will taste just as good.  Feeds five hungry vegans.