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Nasoya just made my day

For tofu lovers, this organic super firm tofu means no towel-wrapped tofu bearing the weight of your iron skillet. Just delicious ready-to-go goodness made with organic non-GMO whole sprouted soybeans. Personally, this is the best tofu ever – and for New Englanders, it’s awesomely made in Ayer, MA – almost my own backyard.

Try it with this marinade I adapted from Mark Bittman’s “How to Cook Everything Vegetarian!” Then, layer it atop a salad, or add cooked brown jasmine rice and warm through, or use between two pieces of fresh, organic whole wheat bread topped with sprouts, tomato and lettuce (and serious squirts of spicy brown mustard) for a yummy picnic sandwich.

Soy and Sesame Marinade, Korean Style

  • 1/2 cup soy or tamari sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • ¼ cup toasted sesame seeds
  • 1 tablespoon honey
  • 2 large cloves garlic, minced
  • 1 tablespoon peeled and grated ginger

Combine all ingredients and stir well until honey is dissolved. Immediately pour over tofu cut into ½-inch cubes and marinate in refrigerator for 2-3 hours or overnight. When ready to use, drain the marinade and sauté or bake tofu until heated through.

Soup to Butter Croissant Pose
Where the magic happens

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